The most well known of all thickening agents within the kitchen is a
roux. The basic roux is a combination of equal quantities of melted
butter and flour mixed over the heat until the mix comes away from the
sides of the saucepan.
There are 3 types of roux.
A white roux is generally used with milk to achieve a bechamel.
A blond roux is achieve by cooking the butter and flour mix for
slightly longer until a light sandy colour develops. White stock is then
added to create a Veloute.
A brown roux which used flour which is browned in the oven and
then made with dripping or oil, brown stock (estouffade) is added
which makes a brown sauce.(espagnol)
POINTS TO REMEMBER
WHEN MAKING A ROUX
When cooking a roux, keep it moving in the pan to ensure even cooking. It must be
cooled slightly before adding the hot liquid to prevent lumps from forming in the pan.
The liquid must be slowly added to ensure the sauce becomes smooth and glossy; if
the sauce is not cooked out correctly it will loose its shine.
The sauce will thicken due to the starch molecules exploding when cooked; this need
to be cooked further or the sauce will taste of flour.
Never use an aluminium pan when making the sauce as it will taint the colour and
give a metallic taste to the finished sauce.
If a roux- made sauce is kept on the heat for too long it will become too thin due to
chemical changes in the flour (dextrinisation)
BEURRE MANIÉ “KNEADED
Beurre Manié is a combination of equal quantities of flour and
butter which makes a paste, this cold uncooked mix is whisked into
hot liquids and cooked out until the desire thickness is achieved.
Beurre Manié should always be used when it is at room
temperature; it emulsifies within the sauce more easily and prevents
Breadcrumbs/rice can be added to a hot sauce in its raw state. The
cooking process makes starch in the products explode which creates a
natural thickening agent.
Whisking or hand- blending small of cubes of chilled unsalted
butter into a hot sauce will give a glossy rich texture; however, the
sauce must not be re-boiled as the butter will split
These come in numerous forms such as;
To use all of these products a little powder is mixed with a cold liquid until a paste is
formed, this mix is added to hot liquid which will instantly thicken. The paste must be
smooth and added gradually because otherwise lumps will form in the sauce.
Arrowroot becomes transparent once added to sauces and therefore is used when
thickening coulis, fruit sauce etc, when clarity is required.
EGG YOLKS AND CREAM
This mixture is achieved by whisking the yolks, cream and a little
hot sauce which is then returned to the pan. The sauce must not boil
again as it will curdle. The sauce thickening agent is classically used
when using velouté sauces
Below is a list of béchamel sauces. They are written in French. Using cook
books and the internet to help you. Find out is added into the béchamel to make
that sauce and name a suitable dish where the sauce would be used.
Sauce aux oignons
Below is a list of Velouté sauces. They are written in French. Using
cook books and the internet to help you. Find out what is added into
the velouté to make that sauce and name a suitable dish where the
sauce would be used.
Sauce aux champignons
Below is a list of Demi glace sauces. They are written in French. Using cook books and the internet to help
you. Find out what is added into the demi glace to make that sauce and name a suitable dish where the sauce