Plain Flour

Plain flour is one of the most commonly used thickeners, and may be mixed into a range of liquids, such as meat drippings for gravies, or milk and other ingredients for batters. It can also be mixed with butter (or other fat) to make another type of thickener known as a roux or beurre manié.

Roux

A roux is used as the basis for sauces such as white sauce and béchamel. It is made by adding 3 parts flour to 2 parts of melted fat (by weight), which is then cooked by stirring it over heat in a pot or pan. Liquid such as milk or stock is then gradually added to the roux, to produce sauces, soups, gravies and stews.

Beurre Manié

Beurre manié (French for 'kneaded butter') is a paste of flour and softened butter, usually in equal parts, which is used to thicken sauces and stews. Unlike roux, it is not cooked until it is added to the sauce. The flour is kneaded together with the butter so that the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.