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This liaison is ideal for thickening sauces, stews and casseroles at the end of the cooking . Knead an equal amount of butter and flour, about 1 tablespoon each (or 2)
into a paste with a fork or your fingers. Add small bits of the beurre manie to the hot liquid while stirring constantly to dissolve the butter and disperse the flour. Simmer until thick and smooth ...only then will it lose its starchy taste of raw flour.
Do not allow it to boil as it may separate.