This is Driving Me Crazy!

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Can somebody please tell me what it's called when you mix equal parts butter and flour to be added near the end of the cooking time to thicken a sauce? I want to know the name of the mixture. I've used it for 30 years or more, but never knew what it was called.  I need to know what it's called so I can type up a recipe that uses it. I tried searching it, but I keep getting 'roux' and I know that's not right.
 
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Perhaps beurre manié, equal parts softened butter and flour kneaded together used to thicken sauces, from "Food Lover's Companion", 3rd Edition, Sharon Tyler Herbst, page 53.
 
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   roux   | roō |  noun  (pl. same)  

: a cooked mixture of flour and fat (esp. butter)  used as a thickening agent in a soup or a sauce.

ORIGIN from  French (beurre) roux ‘browned (butter).

Why is it not a "roux"?
 
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i do believe its because a roux is melted fat a burre manie is just softened butter and flour kneeded together.but dont quote me on it just an assumption
 
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Quote Iceman; a cooked mixture of flour and fat (esp. butter)  used as a thickening agent in a soup or a sauce.  

The mixture GrannySmith refers to isn't cooked. It's raw ingredients 50/50 butter/flour called indeed beurre manié. Works fantastic for binding a lot of sauce in one go.
 
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A Roux is a Cooked blend of fat and flour  . Where the word brown comes in the definition I don't know.. There are 3 kinds of classic roux  White, Blonde, Brown  each obtained buy cooking to a different point. Flour can be precooked to different stages or colors in oven before adding to fat.   A  Mannie Butter is never cooked till after it is added to the sauce or dish. At least thats the way it used to be done. Today  who knows??
 
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