(French "kneaded butter") is a dough
, consisting of equal parts of soft butter
, used to thicken soups
. By kneading
the flour and butter together, the flour particles are coated in butter. When the beurre manière is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
Beurre manière should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use.