The Kitchen Grimoire

Thickeners

The most important thing for you to know here is that these are all based on volume. You’ll be guessing a bit as far as how much liquid you’re thickening, generally, so go light to start. With this chart on hand, you’ll suddenly understand why many Southern cooks keep prepared roux on hand at all times.

Download this chart, plus the rest of grimoire as a PDF.

Cornstarch Slurry

cornstarch

1

liquid

1

• 1 tbsp starch will thicken 1 C liquid
• cook to simmer to reach potential
Roux

a/p flour

3

butter

2

• 1 part roux to 10 parts liquid for moderate thickening
• cook to simmer to reach potential