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This is Driving Me Crazy!

post #1 of 7
4/1/11 at 6:18pm
Thread Starter 

Can somebody please tell me what it's called when you mix equal parts butter and flour to be added near the end of the cooking time to thicken a sauce? I want to know the name of the mixture. I've used it for 30 years or more, but never knew what it was called.  I need to know what it's called so I can type up a recipe that uses it. I tried searching it, but I keep getting 'roux' and I know that's not right.

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post #2 of 7
4/1/11 at 6:38pm

Perhaps beurre manié, equal parts softened butter and flour kneaded together used to thicken sauces, from "Food Lover's Companion", 3rd Edition, Sharon Tyler Herbst, page 53.

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post #3 of 7
4/1/11 at 7:15pm
Thread Starter 

Yes! That's it! Thank you so much!

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post #4 of 7
4/1/11 at 8:34pm

mwol2010_mw_logo_header.gif   roux  | roō |  noun  (pl. same) 

: a cooked mixture of flour and fat (esp. butter) used as a thickening agent in a soup or a sauce.

ORIGIN from French (beurre) roux ‘browned (butter).

 

 

Why is it not a "roux"?

 

 


Edited by IceMan - 4/1/11 at 10:48pm
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post #5 of 7
4/1/11 at 9:05pm

i do believe its because a roux is melted fat a burre manie is just softened butter and flour kneeded together.but dont quote me on it just an assumption

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post #6 of 7
4/2/11 at 4:04am

Quote Iceman; a cooked mixture of flour and fat (esp. butter) used as a thickening agent in a soup or a sauce. 

 

The mixture GrannySmith refers to isn't cooked. It's raw ingredients 50/50 butter/flour called indeed beurre manié. Works fantastic for binding a lot of sauce in one go.

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post #7 of 7
4/2/11 at 4:16am

A Roux is a Cooked blend of fat and flour  . Where the word brown comes in the definition I don't know.. There are 3 kinds of classic roux  White, Blonde, Brown  each obtained buy cooking to a different point. Flour can be precooked to different stages or colors in oven before adding to fat.   A  Mannie Butter is never cooked till after it is added to the sauce or dish. At least thats the way it used to be done. Today  who knows??

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