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the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
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Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.
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153:. New York, NY: John Wiley & Sons, Inc. pp. 135, 138.
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Beurre manié is similar to, but should not be confused with, a
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