noun
beurre manié
A French cooking term for a paste of equal parts butter and flour used to thicken sauces and soups. Used in Japanese culinary contexts as a loanword.
from French
ソースのとろみが足りないときは、ブールマニエを加えるとよい。
When the sauce lacks thickness, adding beurre manié works well.
Beurre manié is made by kneading equal amounts of butter and flour.