Because Beurre manié contains uncooked flour, liquids thickened using Beurre manié dough may have an undesirable floury or pasty taste due to the uncooked proteins in the flour. For this reason, it is important that the Beurre manie is allowed to cook adequately, rather than being added to a dish immediately before serving. LEO.org: Ihr Wörterbuch im Internet für English-German Übersetzungen, mit Forum, Vokabeltrainer und Sprachkursen. Im Web und als APP. Marzia’s Selected Translation Work. Terms and text shown below represent Marzia’s contributions to TermWiki.com, a free terminology website and knowledge resource for the translation community. Beurre manie synonyms, Beurre manie pronunciation, Beurre manie translation, English dictionary definition of Beurre manie. n. flour and butter kneaded together, added to sauces as a thickener Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it. Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. Beurre manié (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.