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Culinary I Stocks, Sauces, & Soups Practice Exam

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Which thickener is made of equal parts flour and soft, whole butter, formed into small pea-sized balls and added to the cooking sauce to quickly thicken at the end?
Correct Answer:
Beurre Manie
Explanation:
Finishing thickener that relies on a flour-butter paste called beurre manié. Equal parts flour and soft, whole butter are worked together into small balls and whisked into the sauce at the end. The starch in the flour swells quickly in the hot liquid, giving a smoother, quicker-thickening effect without the longer cooking a roux requires, and the butter adds flavor and a glossy texture. This method is ideal for adjusting thickness right before service. Other options don’t fit because they use different thickening or finishing methods: a liaison relies on egg yolk and cream to enrich and lightly thicken, not through a flour starch paste; a coulis is a puréed fruit or vegetable sauce for flavor, not a thickener; salsa is a flavor sauce, not a thickening technique.

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