[BARE mahn-YAY ] A thickener made from equal parts of flour and softened butter which are kneaded together (thus the term kneaded butter). The mixture incorporates both ingredients and when whisked into sauces or soups the flour does not create "lumps". Recipes using a beurre manie should be simmered long enough to cook the flour to avoid a "raw flour" flavor in the end product.
Use the beurre maine at a ratio of 1 tablespoon per 1 1/2 cups of liquid.