- kneaded butter.
See beurre manié.
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kneaded butter. — See beurre manié … Useful english dictionary
Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most … Wikipedia
Churning (butter) — Farmer selling the churned butter (machine in the foreground). Churning is the process of shaking up whole milk (or cream) to make butter, and various forms of butter churn have been used for the purpose. In Europe from the Middle Ages until the… … Wikipedia
beurre manié — ˈbərmänˈyā noun Etymology: French, literally, handled butter : flour and butter kneaded together and used as a thickener in sauces * * * /berr mahn yay /; Fr. /buerdd mann nyay /, French Cookery. butterpaste. [1935 40; < F: lit., kneaded… … Useful english dictionary
butterpaste — /but euhr payst /, n. a mixture of flour and butter kneaded together, used as a thickening for sauces. Also called kneaded butter. [BUTTER + PASTE] * * * … Universalium
butterpaste — /but euhr payst /, n. a mixture of flour and butter kneaded together, used as a thickening for sauces. Also called kneaded butter. [BUTTER + PASTE] … Useful english dictionary
beurre manié — beurre ma•nié [[t]ˈbɜr mɑnˈyeɪ[/t]] n. coo flour and butter kneaded together, added to sauces as a thickener • Etymology: 1935–40; < F: lit., kneaded butter … From formal English to slang
Beurre — is the French word for butter. In English it is commonly used in the names of French dishes: *Beurre manié ( kneaded butter ) *Beurre noir ( black butter ) *Beurre blanc ( white butter ) *Beurre noisette ( hazelnut butter ; sometimes loosely… … Wikipedia
Beurre manié — Beurre manière (French kneaded butter ) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manière … Wikipedia
beurre manié — (beur mahn YAY) [French: kneaded butter] In French cooking, a paste of butter and flour, usually blended with the fingers and used to thicken sauces, soups, etc … Dictionary of foreign words and phrases