Beurre manié is a dough consisting of equal parts of soft butter and flour used to thickensoups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is added to a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. A liquid thickened with beurre manié should be heated for at least another 20 minutes to prevent it from tasting of flour. Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ... In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch. ... Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ...
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