beurre manié

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English[edit]

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Etymology[edit]

Borrowing from French beurre manié ‎(kneaded butter), from beurre ‎(butter) + manié ‎(kneaded).

Noun[edit]

beurre manié ‎(uncountable)

  1. (cooking) A dough consisting of equal parts of soft butter and flour, used to thicken soups and sauces.