Recette de cuisineHomemade recipes · Hainaut
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Thickening of sauces and soups

Thickening of sauces and soups

Sauces

Learn how to thicken your sauces, soups, and purees using a simple and effective technique.

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Recipe from Wkee4ager (Wikibooks), adapted by Recette de cuisine ·

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Thickening is a common technique used to add body to sauces, soups, and purees. It can be achieved using flour and butter, or with other ingredients such as starchy vegetable purees or eggs.

Ingredients and directions

  • Prep time5 min
  • Cook time10 min
  • Total15 min
  • DifficultyEasy
  • Cooking methodmixture

Ingredients

4 people

Directions

  1. Mix or stir the mixture until it has a uniform consistency. ≈ 4 min
  2. Add it gradually, while constantly stirring, to the mixture in which you want to thicken the consistency.
  3. Add the flour to the melted butter, mixing gently. ≈ 3 min
  4. Gradually add the desired liquid, while constantly stirring, ensuring that a homogeneous consistency is achieved with each addition. ≈ 3 min
  5. It is recommended to add no more than one-third of the total amount to avoid the formation of lumps. ≈ 3 min

Equipment

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Before you start

Ingredients

  • A solid and liquid mixture (often water), in a 1:1 ratio.
  • 1 part flour and 1 part fat (usually butter)

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