A French culinary term, Beurre Manic (bur mahn-yay) refers to a paste mixture of equal parts of flour and butter which is one of the simplest and most satisfactory methods of thickening sauces, gravies and soups.
To make beurre manie, in a saucer blend
2 tablespoons butter and
4 of flour together with a wooden spoon. With your fingertips, form the mixture into small balls and, one by one, whisk them into the hot liquid to be thickened with a wire whisk. Bring the liquid to simmering point, still stirring, and simmer for 1 to 2 minutes to completely absorb the butter. If the liquid needs additional thickening, add more beurre manie.