THE KITCHEN EDITION · 01
Kitchen
Essentials
The Little Recipes Behind Great Dishes
Great cooking often begins with the simplest things. A beautifully made sauce, a fragrant butter, a carefully prepared stock — small details that bring a dish to life.
Welcome to a growing collection of the timeless basics I love to keep close at hand.
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Beurre Manié
A traditional French kneaded butter made from equal parts softened butter and flour. Stir small amounts into a simmering sauce for a smooth, delicate finish.
Ingredients
- 25 g softened unsalted butter
- 25 g plain flour
Method
- Place the softened butter and flour in a small bowl.
- Work together thoroughly with a fork until the mixture forms a smooth, even paste with no dry flour remaining.
- Add a small piece at a time to a gently simmering sauce, whisking until completely incorporated.
- Simmer for a further 3–5 minutes, stirring, until the sauce thickens and the raw flour taste has cooked out. Add more only if needed.
Alessandro’s Kitchen Note: Always start with a little Beurre Manié. The sauce continues to thicken as it simmers. A wonderful optional finishing touch for the saffron sauce in Moules et Frites.
Direct recipe link: Open Beurre Manié