Beurre manié is a French culinary technique used to thicken sauces and soups. It consists of equal parts of softened butter and flour, kneaded together to form a smooth paste. This mixture is then whisked into hot liquids, allowing it to dissolve and create a velvety texture without lumps. This method is particularly useful for achieving a rich consistency in dishes like stews and gravies. Unlike other thickening agents, beurre manié adds a subtle flavor and sheen to the final product, enhancing the overall taste and presentation of the dish.