I began with Aroux, pronounced roo, a fundamental building block of cooking that new cooks learn early in culinary school. I soon realized it’s the secret to making silky sauces, rich gravies, and luscious mac and cheese, improving consistency and viscosity in certain foods, especially in the restaurant industry.
Over time, I grew to love Beurre manié, a French mix of butter and flour in equal parts with softened beurre, forming a smooth mixture. It’s the best way to thicken stew or soup, simple and easy to make and prepare. This easy-to-make classic recipe comes together in minutes, a perfect thickening agent that gently thickens liquids.
Roux vs Beurre Manié-The Short Answer
Easy Beurre Manié Method
- I often use Beurre, manié, a soft paste made from equal parts of softened butter and flour.
- The French word means kneaded, and it is used to thicken soups, stews, and sauces.
- You make it come together in minutes, then stir it into warm liquid like broth or milk.
- The magic happens as it dissolves and thickens into a silky-smooth texture.
- I find it a great alternative to using a roux, especially if you find small dough balls while trying to fix a thin soup or sauce after cream is added to a recipe.
- It is incorporated similarly, but often works better at the final point.
Simple Roux Steps
- A roux follows a simple ratio of 1 part butter to 1 part flour by weight, not volume, so keep that in mind because weights are not equivalent to cup or tablespoon measurements.
- For example, 2 ounces equal 4 tablespoons, and you add 2 ounces of flour, about a scant 1/2 cup.
- You start by melting, then add flour and cook the mixture over low heat until thick and lump-free.
- Most recipes instruct you to slowly add liquid, and it will transform into a smooth sauce.
- Once you master this basic technique, you can transform dishes into something perfectly balanced.
Beurre Manié
Ingredients
- From my kitchen experience, room temperature unsalted butter mixed with all purpose flour makes a smooth base for Beurre Manié.
- I often start with 2 tablespoon butter and 2 tablespoon flour for small batches.
- When cooking for more people, I prepare 8 tablespoons butter with 8 tablespoons all-purpose flour.
- In practice, this simple mix works perfectly, and once you try it, you will notice how easily it thickens sauces.
Step-By-Step Instructions
- To make beurre manie, I usually bring unsalted butter out and place it on the kitchen counter so it can come to room temperature. When it become nice and soft, you can press it easily with a finger. Measure 2 tablespoons or 1 tablespoon if you want a little batch.
- Take the butter to a small or medium sized bowl, now add all purpose flour, and begin to mix the ingredients. I usually use a spoon, fork, or knife first, then mash and fold butter and flour together so nothing stays loose. Keep the mixes going for a few minutes until the flour starts sticking and becomes well incorporated.
- Then switch to hands and gently knead a bit more. Soon it forms a thick, creamy paste that feels very smooth and completely blended. From my experience, letting it mix for about a minute longer gives a good texture.
- Once ready, this recipe is perfect to use in soup or stew to thicken one large pot just before serving. When it looks smooth, the mixture is done with no dry bits, and you can store it or use it right away.
Notes
- In my kitchen notes, I prefer making beurre manié as a make-ahead step to save time during busy cooking days.
- I usually make it ahead, then wrap it in plastic wrap tightly and place it in the fridge or refrigerator to store it covered.
- This simple recipe, prepared with butter or salted butter, stays ready to use whenever needed.
- From my experience, it can last up to 1 month, and I’ve often used it across several meals without any issue.
Pro Tips
From my experience, chefs often make a big or large batch of beurre manie by mixing butter and flour together, then knead the mixture and keep it in the fridge until slightly hardened and ready for a recipe.
- When cooking, I slice a small portion off and add it to a pot of stew or soup.
- I usually use one tablespoon or 2-3 tablespoons, depending on the amount and consistency I want.
- Stir the thickener into the dish until it reaches a thicker texture.
- If it still needs more, add a little bit next time and continue to thicken the mixture.
- This simple tip works very well for a larger pot, and once you feel how smooth the result is at the end, it becomes an easy method used in both home kitchens and restaurants.
Nutrition
From my kitchen experience with Beurre Manié, the Nutrition table often lists two numbers because they represent a small and a larger serving.
- Calories: 128kcal, 255kcal
- Carbohydrates: 6g, 11g
- Protein: 1g, 2g
Most richness comes from Fat (23g), including Saturated Fat (7g, 14g), with small amounts of Polyunsaturated Fat and Monounsaturated Fat (3g, 6g), plus a trace of Trans Fat (0.5g).
- Cholesterol: 30mg, 60mg
- Sodium: 2mg, 3mg
- Potassium: 11mg, 23mg
It also has tiny amounts of Fiber (0.2g, 0.4g) and Sugar (0.03g, 0.1g), along with butter-based nutrients like Vitamin A (350IU, 700IU), Calcium (4mg, 9mg), and Iron (0.3mg, 1mg).
Roux
Types of Roux
- White Roux: In my kitchen experience, the most common type of roux is white roux, cooked only a few minutes in early cooking. Its pale color and mild flavor give the strongest thickening power, so cooks use it to thicken white sauces like béchamel, country gravy, and cheese sauce. As it cooks longer, the base becomes thicker, slightly textured, more noticeable, and smoother for many sauces.
- Blonde Roux: A blonde roux is similar but slightly deeper in the color range of rouxs. It develops a light nutty flavor with less thickening power and is traditionally added to stock to make velouté, where the sauce is gently thickened. From my experience, this stage feels unique among the three types.
- Brown Roux: With more cooking, the mixture turns brown or darker, depending on how long it is cooked. This stage has the least thickening effect but a strong, toasted, nutty flavor that imparts depth to rich sauce bases like sauce espagnole and dishes such as gumbo. These rouxs act mainly as flavoring components in a handful of classic applications, highlighting the important differences between each type, which are not interchangeable.
Ingredients
- When I prepare Roux, I usually melt 2 ounces of unsalted butter, which equals about 4 tablespoons.
- Then I mix in 2 ounces of all-purpose flour; in many kitchens this is close to a scant 1/2 cup.
- From my experience, measuring the butter and flour carefully—whether in ounces, tablespoons, or a cup—helps create a smooth roux base.
Step By Step Instructions
- Heat butter in a large, regular cast iron skillet on medium-low heat. Let it melt until fully melted, then add all-purpose flour — about 2 ounces unsalted butter (4 tablespoons) with a scant 1/2 cup flour. Immediately stir with a wooden spoon using a figure-eight motion so the flour is absorbed completely, about 30 seconds to 1 minute.
- During cooking, continue stirring constantly until the mixture becomes smooth and slightly thickened. Small bubbles begin forming and a nutty smell develops. Ensure no unincorporated flour is left and no dry pockets or lumps remain—if they do, break them up with the spoon while you cook. I’ve learned patience here makes the texture better.
- At this point, a white roux is perfect for using in light sauces such as béchamel. Cook longer for a blonde roux, which can be used interchangeably and has a slightly nutty flavor, turning pale golden in 3 to 4 minutes. Continue for a brown roux, dark and very fragrant, about 10 to 12 minutes, most commonly used to thicken gumbo. Follow these instructions and the desired color becomes easy to judge soon.
Pro Tips
- In my kitchen, I often make ahead roux and keep it refrigerated in an airtight container for 30 days, where it will harden into a firm mass.
- When cooking, I break the desired amount and use a whisk directly in soups, sauces, or gravies until completely dissolved.
- For flexibility in a recipe, cooking oil can be substituted for butter; olive, canola, or vegetable options work well.
Nutrition
From my kitchen experience, a basic Roux is simple but its nutrition is interesting when you look closely:
- Per serving, based on 4 servings, it has about 153 calories.
- Around 11.7 g fat, including 7.2 g saturated (17.9% daily value, 36.0%).
- About 10.8 g carbs, 0.4 g fiber (1.5%), and 0.0 g sugars.
- Roughly 1.6 g protein (3.2%).
- Sodium can be very low at 1.8 mg (0.1%).
When made simply, I’ve found it can work for many diets such as vegetarian, pescatarian, red-meat-free, pork-free, fish-free, shellfish-free, egg-free, soy-free, peanut-free, tree-nut-free, sulphite-free, and alcohol-free, and may also fit low-sodium, low-potassium, sugar-conscious, and kidney-friendly eating styles.
FAQ’s
Is cornstarch or flour better for thickening?
In my kitchen, the choice between cornstarch and flour for thickening often comes down to personal preference. A simple mixture of butter and flour creates a smooth thickener that tends to work well in sauces and soups, and many cooks feel it gives a better texture.
How much beurre manié do you use?
When I make beurre manie, I generally mix butter and flour to create a quick thickener. For a large pot of soup or stew, I usually use about 2 tablespoons of beurre manie to thicken the dish smoothly.
Beurre manie vs roux
The main difference is the method. A roux is cooked by heating butter and flour, often lightly, while beurre manie is not cooked first. Instead, it’s added directly as a quick technique to form a thickener.
Can You Thicken Stew In The Slow Cooker With This?
Yes, I often thicken stew in a slow cooker using a flour-butter mixture. Near the end of cooking, simply add butter and flour, and the mixture starts thickening the stew gently.
