Thickening Agent

Roux us the principal means used to thicken sauces.

Roux is a combination of equal parts, by weight of flour and fat.

There are three (3) types of roux, as shown as below;

There are two ways to incorporate roux into a liquid without causing lumps.

*Cold stock can be added to hot roux while stirring vigorously with a whisk.

*Room-temperature roux can be added to hot stock while stirring vigorously with a whisk.

Other thickening agents;