What Is The Difference Between a Roux and a Slurry?
November is an important month for citizens of the United States. Nope, not because of elections. Thanksgiving. Do you ever wonder how your mom got the Thanksgiving gravy so thick? She probably has some support.
Sauces thicken when a certain kind of starch is heated to absorb the liquid in the sauce around it. Chemistry, chemistry, chemistry.
More broadly, there are two types of thickening techniques known as Roux and Slurry. As it is the season of political debates, I thought I would present these two contenders in a little friendly competition.
Lets Meet the Candidates
Roux is a thickening agent that uses a flour base. This is important to note as it is 2019 and some of the biggest states are swinging gluten-free.
But for the other states, Roux is a strong competitor in the thickening match. It comes from a French background, with the word "roux" meaning "browned butter".
Roux is made by heating up butter, or another similar fat, and combining the flour. When you get really good at making Roux, you can heat the flour to different colors, which make up the types of Roux: blonde, brown, and black.
Ah, versatility. One point for Roux.
Slurry, on the other hand, achieves success through cooling, not cooking. The thickener uses a cold water (or milk) and cornstarch mixture made in advance and then added to the liquid in need of thickening.
Yes, that's right. It uses cornstarch (no gluten) so we already know that it will be a top competitor for California. Back to a tie.
Now let's debate!
Me: How will you work to increase the thickness in a liquid/?
Roux: The simple answer is that with a fat like butter and flour mixed over some heat, the properties of my liquid change and become thicker. This is when I can be mixed in with whatever you are trying to thicken to add my thickness.
Slurry: Slurry consists of water or milk and cornstarch, which is mixed in a cold state. Then I cook in slowly with the liquid you are trying to thicken and I transform when the heat is applied there.
Me: How are you two candidates similar?
Roux: The obvious answer is that we both have the same goal; to be the best thickener we can be and make people's meals delicious. We use the same concept to get the job done. When starch is heated, it expands and absorbs the liquid around it. That is how we add to a liquid and make it thicker.
Slurry: We also both use equal parts. I use one part water or milk and one part cornstarch and Roux uses one part fat and one part flour.
Me: What are your main differences?
Roux: The main difference is how we are made.
Slurry: And added.
Roux: Yes. I am made by heating butter and then using this butter to "toast" the flour. This is where you can decide what kind of Roux I am, light, medium, or dark.
Then the other heated liquid is mixed in slowly with the Roux until the desired consistency is achieved. This gives the people easy control to decide how thick they want their sauces, by how much liquid they add.
Slurry: I work differently because Slurry is a combination of cold water or milk mixed with cornstarch. Once the liquid you are making is simmering, add the slurry in small amounts.
Every time you add a little bit, let the liquid return to a simmer and test the thickness when the slurry starts to work.
Roux: I think it's also important to point out that I add a flavor component (butter, YUM) while Slurry only adds a thickening component.
Me: Is there anything the people should be cautious about when using your techniques?
Roux: I guess if they add too much of the liquid, then they could find it not thick enough and have to make more roux. That's better than with slurry because if you add too much slurry or don't simmer after you add then you would have to start everything over again because the consistency would not be good.
Slurry: I think I'm just more difficult to perfect, so it just takes more practice. Some advice I can give to people making slurry is that you want to make sure you are cooking the liquid as you add me so that it works the thickening process.
However, you don't want it to cook too long or the texture might be chalky.
Roux: With slurry, what you see might not be what you get. If your liquid is the perfect consistency when it's cooking, then it could very well turn out too thick when cooled.
Me: Can you give an instance of when you were a good thickening agent?
Roux: Mmm, I made this incredible French white sauce called Velouté. It's actually pretty huge for me since Velouté is considered one of the five "mother sauces" and is the base for a lot of other sauces. (Veloute Sauce)
Slurry: I've made plenty of sauces, but I think what's really impressive is the big picture. I made the perfect gravy for a roast New York strip steak, which some might argue is the most important part. It definitely brought out all the flavors to the meal and people loved it. (Roast New York Strip Steak)
We asked people what they thought. It seemed like most people prefer roux because it is harder to mess up and adds an extra flavor to the dish.
One person said, "best case scenario, slurry adds nothing to the meal except thickening. Worst case scenario, you can taste the cornstarch within the consistency of the meal."
On the other hand, slurry is definitely the healthy option since roux uses butter (or some other fat) and gluten. Overall, whichever thickening agent you decide to pick depends on what results you're looking for and what you are cooking.
Comment below what your favorite thickener is and what recipe it works best for!
Great article! Thank you for taking the time to inform us. I was searching for the differences of each and your article met my needs. Fun to read! Great Job!
Hi...I'm from New Mexico. We make lots of things with green chile and red chile. I use roux to thicken smooth sauces like red chile. I use a slurry (flour and water) to thicken chunky things like green chile stew. Thank you for your information!
Great article! I appreciate the breakdown on both types of thickeners. I make a apple cider chicken gravy that I have been making for years that is delicious! When I start off the recipe I begin by making a roux and then I add the ingredients and then cook it for about 30 minutes. Once its close to being done, I then make a slurry and add to the recipe. Now that I am reading over this article I am starting to wonder if there is ever a time you will use both roux and slurry in a single recipe? Have I been using 2 techniques together that should never be used in the same recipe?
I’m trying to perfect home made Mac ‘n Cheese.
I tried a recipe that didn’t start with a roux but used a couple of eggs and evaporated milk. The sauce got too thick as the M&C cooled. I want a creamier sauce. I guess I’ll just have to try both a roux and a slurry and see which one tastes best. Thanks for clearly laying out the difference between the two.
G. Stephen Jones
Hi Donna, you are welcome. Let me know your results please.
Laurie from Virginia
A slurry can we made with cornstarch OR with flour.