beurre manie: meaning, definition, pronunciation and examples
C2Specialist, Formal, Technical
Quick answer
What does “beurre manie” mean?
A mixture of equal parts flour and soft butter, kneaded into a paste and used as a quick, last-minute thickener for sauces, soups, and stews.
Audio
Pronunciation
Definition
Meaning and Definition
A mixture of equal parts flour and soft butter, kneaded into a paste and used as a quick, last-minute thickener for sauces, soups, and stews.
In cooking, a liaison or binding agent added to liquids to achieve a smooth, glossy texture without lumps, often distinguished from a roux in its late-stage incorporation. The term, borrowed from French, literally means 'kneaded butter'.
Dialectal Variation
British vs American Usage
Differences
The term is used identically in both culinary traditions, as it is a direct French import. No spelling or usage variation exists.
Connotations
Connotes professional technique, classic French cookery, and precision in amateur baking/cooking communities in both regions.
Frequency
Equally low-frequency in general language but standard within culinary texts and professional kitchens in both the UK and US.
Grammar
How to Use “beurre manie” in a Sentence
[Verb] + beurre manie + [into/to liquid]Thicken + [liquid] + with + beurre manie[Liquid] + is thickened + by + beurre manieVocabulary
Collocations
Examples
Examples of “beurre manie” in a Sentence
verb
British English
- He decided to beurre manie the stew at the last moment.
American English
- She quickly beurre-manied the pan sauce to perfect consistency.
Usage
Meaning in Context
Business
Not applicable. Only relevant in the food industry or culinary publishing.
Academic
Used in culinary arts textbooks, gastronomy papers, and food science contexts.
Everyday
Extremely rare. Might be used by serious home cooks following complex recipes.
Technical
Core term in professional cookery, recipe writing, and culinary instruction.
Vocabulary
Synonyms of “beurre manie”
Strong
Neutral
Weak
Vocabulary
Antonyms of “beurre manie”
Watch out
Common Mistakes When Using “beurre manie”
- Misspelling as 'beure manie', 'beurre manni', or 'beurre mani'.
- Pronouncing 'manie' as /ˈmeɪnɪ/ (like 'mane') instead of the French /mɑːnˈjeɪ/.
- Confusing it with a 'roux', which is cooked at the start of a dish.
FAQ
Frequently Asked Questions
It is a French loanword fully assimilated into the technical vocabulary of English-language cookery. It is not used in general English conversation.
Yes, a cornstarch slurry is a common alternative thickener, but it provides a different texture (more glossy and transparent) and does not add the richness of butter.
No, it is added raw. However, the sauce or soup must be simmered for a few minutes after its addition to cook out the raw flour taste and achieve full thickening power.
'Beurre manié' translates literally to 'kneaded butter'.
A mixture of equal parts flour and soft butter, kneaded into a paste and used as a quick, last-minute thickener for sauces, soups, and stews.
Beurre manie is usually specialist, formal, technical in register.
Beurre manie: in British English it is pronounced /ˌbɜː ˈmæn.i.eɪ/, and in American English it is pronounced /ˌbər ˌmɑːnˈjeɪ/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “"The chef's secret was a knob of beurre manie." (indicating a professional finishing technique)”
Learning
Memory Aids
Mnemonic
Imagine a French chef named MANIÉ who is famous for KNEADING (manié) BUTTER (beurre) with flour just before finishing his soup.
Conceptual Metaphor
THE FINAL TOUCH IS A KNEADED PASTE (Conceptualizing refinement and correction as a manual, incorporated act).
Practice
Quiz
How is beurre manie primarily different from a roux?