> **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. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. via [Beurre manié - Wikipedia, the free encyclopedia](http://en.wikipedia.org/wiki/Beurre_mani%C3%A9). Learned how to make this watching Kevin Dundon.  I've been quite inspired by watching him!