Thicken sauces and soups: thinning and roux
Learn how to thicken your sauces, soups, and purees using a simple and effective technique.
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
- CostBudget
- Cooking methodmixture
- Estimated cost$0.28 $0.07 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
Dilution
- $0.14
roux
- $0.14
Prices from US supermarkets.
Directions
- Mixing: Whisk or beat the flour and liquid together until the mixture is smooth, then pour it into the thickening mixture while stirring.
- Roux: Add the flour to the melted fat and stir until smooth. Gradually add the desired liquid, stirring constantly to ensure a smooth consistency. Add no more than one-third of the liquid at a time to prevent lumps. ≈ 4 min
The bill
Thicken sauces and soups: thinning and roux
- flour and liquid (usually water), in equal parts$0.14
- flour and fat (usually butter), in equal parts$0.14
Total$0.28
that's $0.07 per person
Estimated price; varies by store.
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