| 释义 |
Definition of beurre manié in English: beurre maniénounbəː ˈmanjeɪbœʀ manje mass nounA mixture of flour and butter used for thickening sauces or soups. Example sentencesExamples - When all the beurre manié has been incorporated, return the chicken together with the shallots and mushrooms.
- It's best to mix it with fat first, either by making a roux or beurre manié, or by flouring and frying stew meat before adding a liquid to the pot.
- Browned flour and beurre manié are explained on the other side of this sheet.
- Bring the sauce to the boil and whisk in the beurre manié little by little until the sauce reaches the consistency of double cream.
- Meanwhile, make a beurre manié by using a fork to incorporate the flour into the butter in a small bowl.
- Do not let the sauce boil or the beurre manié will separate out.
- Lift the hare joints out of the casserole with a slotted spoon and add teaspoons of the beurre manié to the hot liquid in the casserole, bring to the boil and stir until thickened.
- If necessary, thicken the sauce with small amounts of beurre manié until it reaches desired consistency.
- When all of the beurre manié is incorporated, bring the sauce to a near boil and simmer for three minutes.
- Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly.
- To make beurre manié mash together 2 tablespoons of room temperature unsalted butter with 2 tablespoons of flour until a paste.
- To make the beurre manié, cream the butter with a fork.
- Continue to add a teaspoon at a time of the beurre manié, consistently whisking, until the gravy is the desired consistency.
- The advantage of beurre manié compared with roux is that the sauce can be brought to the boil again.
- The sauce must come to a simmer before the beurre manié will start to thicken the liquid.
Origin French, literally 'worked butter'. |