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Thickeners

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  • Ready in: 5 minutes
  • Serves: 1
  • Complexity: very easy
Thickeners

Directions

  1. Roux - This is the equal combination of flour and fat.

    Fats: butter, oil, margarine, shortening, drippings, or lard.
    Flour: all-purpose, rice, wheat, potato, gluten free flour mix

    Cook the flour and fat over medium heat. The darker you cook the roux, the less thickening power it will have. However, the flavor becomes more rich and nutty. When you reach the color, you prefer, add your liquid and stir until you reach the thickness you desire. Use this guide for how much roux you will need for the desired consistency of your sauce.

    Thick: 3 tablespoons roux to 1 cup liquid

    Medium: 2 tablespoons roux to 1 cup liquid

    Thin: 1 tablespoon roux to 1 cup liquid.

  2. Cornstarch, Arrowroot, and Potato Starch (Slurry): This is the equal combination of cornstarch/arrowroot and water.

    Simply stir the cornstarch into an equal amount of liquid until smooth. Then pour the slurry into your simmering liquid. Whisk and cook until the sauce is thick enough to coat the back of a spoon. One to two minutes. Use this guide for how much roux you will need for the desired consistency of your sauce.

    Use 1/2 tablespoon cornstarch or arrowroot per 1 cup liquid.

  3. Beurre Manie (Kneaded butter): This is the equal combination of butter and flour mixed to make a thick paste.

    Simply add pea-sized amounts to your boiling liquid and stir. Continue adding pea-sized amounts until you reach your desired thickness.

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