The main difference between a roux and beurre manié is that
A. in a beurre manié the butter and flour are not cooked.
B. a beurre manié is mixed in all at once.
C. larger quantities of a beurre manié are needed for the same thickening power.
D. with a beurre manié extended simmering gets rid of the floury taste.
Answer: A
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