THICKENING AGENTS

It is cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk.

• BLOND ROUX

• WHITE ROUX

• BROWN ROUX

• CLARIFIED BUTTER

It is cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor and color to brown sauces.

• FAT

• WHITE ROUX

• BLOND ROUX

• BROWN ROUX

It is cooked little longer to a slightly darker color; used for veloutés.

• FLOUR

• WHITE ROUX

• BLOND ROUX

• BROWN ROUX

It is a cooked mixture of equal parts by weight of fat and flour.

• FAT

• ROUX

• WHITE ROUX

• BLOND ROUX

It is the most commonly used thickeners for sauce making.

• STARCH

• FLOUR

• ROUX

• FAT