3.01
Thickening Agents & Emulsions
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Emulsions
An emulsion is a uniform mixture of two unmixable liquids like oil and water, using agitation from whisking or blending to create a uniform suspension.
Thickening Agents
Roux (ROO) is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. To make a roux, the fat is heated in a pan, and then the flour is added. The mixture is stirred until the flour and fat are fully blended. The color of the roux is determined by how long the mixture has been heated. There are four commonly used types of roux:
Roux
White Roux
This is cooked for a very short period of time; used in sauces where little color is needed, like béchamel. White roux is bland and a little starchy and has the most thickening power.
Blond Roux
This is cooked longer than white roux, until the flour turns golden and has a nutty aroma; used in ivory-colored sauces like velouté. Blond roux has a little more flavor development. It is nutty tasting.
Brown/Dark Brown Roux
This sauce is cooked until it develops a dark brown color; used in dishes that require a dark brown color. Brown roux is nutty and a rich medium-brown color. Dark brown roux is quite dark, with a nutty, roasted flavor. It has the least thickening ability because the starch has been cooked the longest.
Slurry
A slurry, cornstarch mixed with a cold liquid, can be used instead of roux. You cannot add cornstarch directly to a sauce; it will make the sauce lumpy. First, dissolve the cornstarch in a cold liquid. Don’t boil sauces thickened with cornstarch too long or the starch will break down, creating a watery sauce.
Beurre manié (byurr man-YAY) is a thickener made of equal parts flour and soft, whole butter. Mix flour and butter together, and then shape the mixture into small pea-sized balls and add to the cooking sauce. Use beurre manié to thicken a sauce quickly at the end of the cooking process.
Liaison
A liaison (lee-AY-zohn) is a mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce. Liaison adds a rich flavor and smoothness to the sauce without making it too thick. It is important to temper the liaison to prevent the egg yolks from curdling. To temper the sauce, slowly mix a little bit of the hot sauce with the eggs and cream mixture to raise the temperature, and then add the warmed-up egg mixture into the sauce.
Reduction
Reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.
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