diff --git a/cook/ingredients/Beurre Manié.cook b/cook/ingredients/Beurre Manié.cook
new file mode 100644
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+++ b/cook/ingredients/Beurre Manié.cook	
@@ -0,0 +1,7 @@
+>> source: https://www.saveur.com/article/Techniques/saveur-100-beurre-manie/
+
+Simply mix equal parts of @softened butter{} and @all-purpose flour{} together in a small bowl, and use your fingers or a #fork{} to form a smooth paste. Then roll teaspoon-size amounts of the paste into balls.
+
+Note: You can also make large amounts of beurre manie in a food processor and store the balls in the freezer, bringing them to room temperature before use.
+
+When simmering a sauce, whisk in one ball at a time as needed. Allow the mixture to return to a boil, and cook for at east 1 minute to thicken. If your sauce is not as thick as you'd like, add a bit more beurre manie. The butter-coated flour particles will melt and quickly thicken the sauce as it simmers, and the additional butter will add a sleek luster, similar to the effect of mounting a sauce with cold butter.
diff --git a/cook/ingredients/Beurre Manié.jpg b/cook/ingredients/Beurre Manié.jpg
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diff --git a/dictionary.txt b/dictionary.txt
index 3ab9db3b0..075ae729e 100644
--- a/dictionary.txt
+++ b/dictionary.txt
@@ -594,3 +594,5 @@ Zeb's
 zhoug
 Zhoug
 Ziti
+Beurre
+Manié
diff --git a/docs/assets/images/beurre-manié.jpg b/docs/assets/images/beurre-manié.jpg
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diff --git a/docs/ingredients/beurre-manié.md b/docs/ingredients/beurre-manié.md
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+++ b/docs/ingredients/beurre-manié.md
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+---
+comments: true
+tags:
+  - ingredient
+---
+# :butter: Beurre Manié
+
+![Beurre Manié](../assets/images/beurre-manié.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 5 minutes |
+
+## :salt: Ingredients
+
+### :scales: Ratio
+
+| :butter: butter | :ear_of_rice: all-purpose flour  |
+|:------:|:------------------:|
+| 1 part | 1 part             |
+
+- :butter: some softened butter
+- :ear_of_rice: some all-purpose flour
+
+## :cooking: Cookware
+
+- 1 fork
+
+## :pencil: Instructions
+
+### Step 1
+
+Simply mix equal parts of softened butter and all-purpose flour together in a small bowl, and use your fingers or a fork
+to form a smooth paste. Then roll teaspoon-size amounts of the paste into balls.
+
+### Step 2
+
+Note: You can also make large amounts of beurre manie in a food processor and store the balls in the freezer, bringing
+them to room temperature before use.
+
+### Step 3
+
+When simmering a sauce, whisk in one ball at a time as needed. Allow the mixture to return to a boil, and cook for at
+east 1 minute to thicken. If your sauce is not as thick as you'd like, add a bit more beurre manie. The butter-coated
+flour particles will melt and quickly thicken the sauce as it simmers, and the additional butter will add a sleek
+luster, similar to the effect of mounting a sauce with cold butter.
+
+## :link: Source
+
+- <https://www.saveur.com/article/Techniques/saveur-100-beurre-manie/>
diff --git a/mkdocs.yml b/mkdocs.yml
index 8c65ff39d..d42ca236d 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -402,6 +402,7 @@ nav:
       - 3-Ingredient Garlic Butter: ingredients/3-ingredient-garlic-butter.md
       - Almond Flour: ingredients/almond-flour.md
       - Aquafaba: ingredients/aquafaba.md
+      - Beurre Manié: ingredients/beurre-manié.md
       - Bisquick: ingredients/bisquick.md
       - Blanched Almonds: ingredients/blanched-almonds.md
       - Blueberry Syrup for Pancakes: ingredients/blueberry-syrup-for-pancakes.md