French for ‘kneaded butter’, beurre manié is a paste of flour and softened butter, usually in equal parts, which is used to thicken sauces and stews.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
