beurre manié

EnglishEdit

 
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EtymologyEdit

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

NounEdit

beurre manié ‎(uncountable)

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