Thickening Agents 1 Roux 50% Fat 50% Flour When cooked it should look like wet sand at the beach. The longer you cook it the darker it gets. 2 Types of Roux • White- cooked for 15 min. • Blond- Cooked for 20 min. • Brown- Cooked for 25 min. brown in color and nutty in aroma. • These are the 3 basic types of roux 3 Other types • Dark Brown- red brick color • Black- used in Cajon cooking 4 • Roux will not reach it’s maximum thickening capacity until the sauce comes up to a boil. • The longer a roux cooks the more you will need to thicken a sauce. 5 Slurry • Flour and cold liquid mixed together used to thicken a sauce. • Cornstarch and arrowroot can also be used. 6 • A sauce or soup thickened with a slurry will have a glossy shine to it. • Such as egg drop soup from a Chinese restaurant. 7 Burre Manie • Equal parts of RAW butter and flour. • this will break down quickly. Causing the sauce to separate. 8 Monte au Burre • Raw cold butter that is whisked into sauces. • This will thicken the sauce, make it rich and glossy in appearance. 9 Nape’ • To thinly coat the back of a spoon • All sauces that are made should be cooked to a Nape’ consistency. 10