Liaisons thicken a liquid in order to add body and thickness.
Basic Stock + Binding Agent = Basic Sauce
Roux: Made by cooking together flour and fat (typically butter) usually in equal portions.
- Fat is melted
- Flour is added and cooked
- Roux Blanc —> 3-5 minutes, pale sauce
- Roux Blond —> 6-7 minutes, golden sauce
- Roux Brun —> 8-12 minutes, rich brown sauce
Beurre Manié: Softened Butter kneaded into flour
- Pea size amounts whisked into sauce
- Mixture is never brought to a boil
- Only a small amount is used
Singer: Dry flour is sprinkled into a sauce
Slurry: Whisking Potato starch, cornstarch, arrowroot, or Rice flour into a cold liquid to be dissolved.
- Poured into boiling liquid in a slow stream.
- Whisk constantly until thickened.
- Simmered and reduced by half
- Do not reduce further or it will break.
- Whish into a hot liquid.
- French Dijon has a slight thickening effect.
- Beaten into the sauce off heat.
- Sauce must not be boiled again or it will break.
- Temper egg yolk —> whisk a small amount of hot liquid into yolks to prevent from scrambling when added to sauce.
- Whisk vigorously as you add to hot sauce.
- Pearl tapioca will add consistency to a sauce.
- If left to sit the thickening will continue.
- Used to finish a sauce and create a silky velvet like thickness.
- Not a primary thickener.