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Thickening Agents
Corn Starch
Emulsify
Liaison (Pronounced: Lee ay zohn): Mixture of cream and beaten yolks which is added to some soups and sauces to improve color, increase flavor, improve texture and bind them together.
* Must be held under 180 degrees or eggs will curdle.
* Usually the Liaison mixture is added at the last
minute.
Purees
Raw potatoes as a thicking agent?
Reduction
Roux
Flour, Butter, heat and stir till hot and consistancy
is like wet sand at low tide. Remove from heat. Add to sauces and gravies
to thicken. Best to wisk roux in small bowl along with some of the liquid
you wish to thicken. This will allow you to wisk it completely and
avoid lumps. (could also strain).
*Cool Roux can be combined with hot stock or cool
stock with hot roux.
* Roux can also be made from most other oils, fats,
and greases