Thickening gravy using beurre manié

Beurre manié is a paste made from flour and softened butter. It's used to thicken gravy and stews

• Press together equal quantities of butter and flour in a small bowl, using your hands.

• Add a little of the beurre manié to the pan and whisk well.

• Continue to whisk until the sauce has the desired consistency, adding more beurre manié if necessary.

Be sure to fully incorporate the flour in butter, water or stock before adding it to the gravy – if you stir the flour directly into the simmering liquid, you'll end up with lumps.

As an alternative to beurre manié, try thickening gravy with a mixture of cornflour and water or stock.