Talk:Beurre manié

Lots of issues...
Beurre manié is not a dough. Doughs are baked, like bread or pie crust. Those are doughs. Beurre manié is simply a homogenous mixture of equal parts flour and butter. You might call it a paste, but it is not a dough.

It is meant to thicken and finish cooked sauces so there is no issue of that uncooked flour taste -- when the sauce has thickened, the flour is no longer raw.

If you want an example of a good description of why it is used, how it is made and how it is used, see this brief article in Saveur: http://www.saveur.com/article/Techniques/saveur-100-beurre-manie. Zlama (talk) 23:57, 16 April 2012 (UTC)

Wrong wiki links to the Danish and Norwegian Wikipedias
I currently can’t figure out how to correct the links to the Norwegian and Danish articles on “melbolle”. These are not the equivalent of a beurre manié, but are dumplings used in soups. Instead, the correct link for the Danish Wiki is to “smørbolle”, whereas the Norwegian one currently has no equivalent article (though such “cold thickening” techniques are mentioned in the article “jevning”, i.e. on thickening agents and techniques used for sauces). Mojowiha (talk) 00:20, 5 February 2018 (UTC)
 * I managed to unlink the Norwegian article for "melbolle", but whenever I tried to change the linked article for Danish to "smørbolle" it failed to save. The Joke Breaker (talk) 15:32, 13 March 2020 (UTC)