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Combined Butter-and-Flour Thickening (beurre manié)

Combined butter-and-flour thickening (beurre manié): equal parts butter and flour kneaded together and stirred into the sauce in small portions; simmered 5 minutes. Used when you have no roux on hand.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)

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About the dish

The quick fix in Erken's repertoire of thickenings — what we today know as beurre manié. Handy when the sauce turns out too thin and no roux has been made.

How to make it

  1. 1

    Knead together

    Knead the butter and flour thoroughly together on a plate or in a bowl until smooth.

  2. 2

    Stir into the sauce

    Add the thickening in small portions and stir until the sauce is smooth and well blended.

  3. 3

    Simmer

    Let the sauce simmer for 5 minutes.

Changes from the original

Quantities have been made concrete (the original says the butter 'will take up its weight in flour'), and the method has been divided into steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 332) → 1949 (korrekturlest, s. 367)~42% av teksten endretfjernetlagt til
Like vegt smør og mel. Denne form for jevning er god at å ta til, naar når man ikke har nogen roux for haanden. Smørret hånden. Smøret vil opta sin vegt mel; knad vekt mel, kna dette sammen paa på en tallerken eller i en bolle, til det er godt blandet. Jevningen skal tilsættes tilsettes sausen i smaa portioner små porsjoner og røres i, indtil inntil den er glat glatt og godt blandet. Smaakoker Småkoker i 5 minutter.

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Frequently asked questions

What is beurre manié, and when do you use it?
It is a thickening of equal parts butter and flour kneaded together cold into a smooth paste. In Stor kokebok (1914, p. 332) it is recommended when you do not have a ready-made roux (butter ball) on hand and need to thicken a sauce quickly.
How do I add the thickening to the sauce?
Add the thickening in small portions to the hot sauce and stir constantly until the sauce is smooth and well blended. Do not add it all at once.
How long must the sauce cook after the thickening is added?
Let the sauce simmer for 5 minutes after adding it, so the raw flour taste cooks off and the sauce turns smooth. The whole job takes about 10 minutes.
How much flour does the butter take up?
The butter takes up its own weight in flour — that is, equal weights of butter and flour. Kneaded together on a plate or in a bowl until the mixture is completely smooth.

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