Liaisons: The Binding Agents

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.

Double Cream: 

• Simmered and reduced by half
• Do not reduce further or it will break.
• Whish into a hot liquid.

Mustard:

• French Dijon has a slight thickening effect.
• Beaten into the sauce off heat.
• Sauce must not be boiled again or it will break.

Egg Yolks:

• 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.

Tapioca:

• Pearl tapioca will add consistency to a sauce.
• If left to sit the thickening will continue.

Butter:

• Used to finish a sauce and create a silky velvet like thickness.
• Not a primary thickener.