There are six main methods for thickening sauces and soups, called liaison. The most popular and widely used method is a roux, which is a mixture of equal parts flour and butter cooked to different degrees - white, blond, or brown. Other thickening methods include liaison with egg yolks, butter and cream, kneaded butter and flour, blood from game animals, and farinaceous products like arrowroot or cornstarch. Proper technique is required for each method to ensure the sauce thickens smoothly without lumps.

1. THICKENING AGENTS……
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2. The various process of thickening sauces as well
as soups are called “LIAISON”.
There are six distinct methods known for
thickening sauces they are
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3.  LIAISON WITH ROUX
 LIAISON WITH EGG
 LIAISON WITH BUTTER AND CREAM
 LIAISON WITH KNEADED BUTTER AND FLOUR
 LIAISON WITH BLOOD
 LIAISON WITH FARINACEOUS PRODUCTS.
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4.  The most popular and the most widely used
thickening is ROUX.
 ROUX is the mixture of flour and butter cooked to a
definite degree- white, fawn or brown color.
 flour and fat are generally used in same proportion.
ROUX can be prepared in advance and can be
stored, but it should be kept in a air tight container.
 Approximately 60 gms of ROUX is needed for 600
ml of the liquid.
 If the ROUX is cold the liquid can be hot or cold. If
mixed hot, the liquid should also be hot, must be
gradually added to the roux away from the fire. This
is then stirred over the fire till it boils.
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6. This is the mixture of flour and butter cooked in a
pan over a moderate fire without allowing it to get
decolorized.
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7. This is cooked in the same way as that of the
white roux but it is cooked little more longer
time to get a fawn color.
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8.  This is generally known as stock roux and can be
prepared in bulk and stored.
 It is prepared in the same way as that of the blond
roux but cooked for a longer period till you get a
deeper brown color.
 It is better to finish the brown roux in a slack oven so
as to make it more brown without browning.
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9.  This is a thickening composed of yolks of egg beaten
up and diluted with small quantity of cream, milk or
cold white stock.
 Cream is more often used than stock. When the soup
or the sauce is boiling it is removed to the side of the
fire and a spoonful of the boiling liquid is added to the
egg mixture gradually and then the whole is poured
slowly on to the sauce and stirred over the fire without
allowing it to boil.
 This type of liaison is used largely for blanquettes,
white ragouts and white fricassees.
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10.  Butter and cream are incorporated in to the
sauce just before the service.
 After the liaison is added the mixture is stirred
vigorously without reheating.
 The flavor of the sauce alters if butter or cream
is added too soon or if the sauce is allowed to
boil after the addition of the liaison.
 Butter is added in smaller amounts the
moment sauce is taken off the fire.
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11.  Kneaded as much of flour in to the butter as it
will absorb to form a soft paste.
 Mix in small portion into a hot thin sauce, stir
constantly till the butter is melted.
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12.  This is mostly used with hare or other game
birds.
 It is made by preserving the blood of hare or
game to which is added a little vinegar to
prevent clotting.
 It is then strained through a fine sieve and
generally added to the sauce.
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13.  Arrow root, corn flour, potato flour, rice flour or
other farinaceous products are commonly used
for thickening sauces.
 Dilute with a little cold milk, stock or water.
Pour through a strainer in to boiling liquid. Stir
continuously until it boils.
 Simmer gently for 10 minutes.
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