Equal amounts of flour and butter made into a paste and whisked into a boiling liquid to thicken it without making lumps.

A mixture of flour and butter worked into a paste, either with your fingers or a spoon. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled [..]

Equal amounts of softened butter and flour mixed together and then added in small amounts as a thickening agent to hot sauces or soups.

Butter and flour mixed together in equal parts and used to thicken liquids.

thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose flour. Form into small balls. A thick, buttery paste will result. Beurre Manie is beaten into the cooking liquid of cass [..]

thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose flour. Form into small balls. A thick, buttery paste will result. Beurre Manie is beaten into the cooking liquid of casseroles or soups of sauces that are too thin, or that are meant to be thickened after the cooking is almost complete.

A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled briefly to remove the starchy [..]