Thickening agents in sauce | Thickening agent used in sauce making

1. Roux :- 

Roux is equal quantity of flour and butter cooked together. There are three types of roux which depends upon the degree of cooking.

- white roux :- Equal quantity of flour and butter are cooked without colouring till it gets sandy texture.

- Blond roux :- Equal quantity of flour and butter moderately cooked for blond colour

- Brown roux :- Equal quantity of flour and butter are cooked together till iy gets brown in colour.

2. Corn flour :- 

Cornflour is mixed with water , stock or milk and stirred . It is then added to hot boiling liquid and stirred. it is cheaper and easily available

3. Egg yolk :-

Egg yolk can also be used as Thickening agent in different sauce

4. Beurre manie :- 

Equal quantity of flour and butter un cooked  and kneaded to smooth paste which is added in boiling liquid

5. Liaison :-

Equal mixture of egg yolk and cream used for Thickening sauce along with enriching.

6. Arrowroot :- 

It is expensive and use to thicken clear soup. Arrowroot can be easily contaminated by strong smelling food. It is obtained from root of West Indies plant called Maranta

7. Blood  :-

It was used in past as thickening agent but now days it is considered unhygienic so not used