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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Beurre manié ： ウィキペディア英語版 Beurre manié 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. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service. ==See also== *Starch *Thickening agent *Corn starch *Arrowroot *Waxy maize *Bread crumbs *Starch gelatinization 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Beurre manié」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.