This document discusses various thickening agents used in cooking: 1) Roux is an equal parts mixture of flour and fat that is cooked and used to thicken sauces. 2) Beurre manié is a paste of butter and flour used to quickly thicken sauces at the end of cooking. 3) Liaison is a mixture of cream and egg yolks added to soups and sauces to improve texture, flavor, and bind ingredients together.

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THICKENING
AGENTS
AND IT’S TYPES

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Definition of Thickening Agent
Most sauces, gravies and larder preparation
are thickened with some kind of starch.
Starches are the most common and most
useful thickeners for sauce making and most
common binders for charcuterie cooking.

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1) Roux
Roux (roo) is a cooked mixture of equal parts by weight of flour and
fat such as clarified butter, margarine, shortening, animal fats,
vegetable oil or rendered meat drippings.

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2) Beurre manié
It is a mixture of equal parts soft, raw butter and flour worked together to form
a smooth paste. It is used for quick thickening at the end of cooking to finish a
sauce. The raw butter adds flavor and gives a sheen to the sauce when it
melts.

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3) Liaison
Is a mixture of cream and beaten egg yolks that is added to soups and sauces to improve
color, increase flavor, improve texture and bind them together. The finished product must
be held under 180 F. or the eggs will curdle. For this reason a liaison is usually added at
the last minute to reduce the possibility of the eggs curdling

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1. 4) Whitewash
2.
2. It is a thin mixture of flour and cold water. Sauces made with
whitewash have neither as good a flavor nor as fine a texture as
those made with roux. Whitewash is not recommended for use.

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5) Cornstarch
This produces a sauce that is almost clear, with a
glossy texture. To use, mix with cold water or other
cold liquid until smooth. Stir into the hot liquid. Bring
to a boil and simmer until the liquid turns clear and
there is no starchy taste.

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 6) Arrowroot

 It is used like cornstarch, but it gives an even clearer sauce. Its
use is limited by its high cost. Nevertheless, because of its
quality, it is the preferred starch for thickening Jus Lié. It is less
likely than cornstarch to break down when heated for a long
time. Most commonly added as a slurry, and its full thickening
power is not realized until the sauce is brought to a simmer.

9. 7) Slurry
It is not an ingredient but a preparation made with cornstarch or arrowroot. The easiest and
quickest thickening method, a slurry thickens almost immediately and creates a glossy
appearance. To create a slurry, corn starch is stirred into a small amount of cold water or
stock, then whisked into a simmering sauce.