If you’re making gravy, then the slightly more toasty flavours of a brown roux are more desirable. Light roux is used in light sauces and dark roux is used for darker sauces.įor example, if you’re making a cheese sauce, then you’ll want to go with a white or blond roux. This is then cooked together for different periods of time to make a white, blond, brown, or dark roux. This is one of the oldest methods for thickening a sauce and the foundation for old-school sauces like bechamel, velouté and gravy.Ī roux involves equal parts (by weight) of butter and flour. Always add the least necessary to thicken the sauce to preserve as much flavour as possible. It’s important to point out that whenever you add starch to a sauce you dilute the flavour slightly. Be sure to choose the right thickening method for the right sauce. These are all effective thickening methods for the right sauce.
#6 How to Thicken a Sauce Using Guar Gum.How to Thicken a Sauce Using Xanthan Gum + Gelatin + Fat
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