1 Thickening Agents

2 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.

3 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

4 Other types Dark Brown- red brick color Black- used in Cajon cooking

5 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.

6 Slurry Flour and cold liquid mixed together used to thicken a sauce. Cornstarch and arrowroot can also be used.

7 A sauce or soup thickened with a slurry will have a glossy shine to it. Such as egg drop soup from a Chinese restaurant.

8 Burre Manie Equal parts of RAW butter and flour. this will break down quickly. Causing the sauce to separate.

9 Monte au Burre Raw cold butter that is whisked into sauces. This will thicken the sauce, make it rich and glossy in appearance.

10 Nape’ To thinly coat the back of a spoon All sauces that are made should be cooked to a Nape’ consistency.