Roux vs Slurry – What is the Difference?
We Received a terrific question from a curious Reader:
Can someone please explain to me the difference between a roux and a slurry? Is there even a difference?
Answer from Chef Bruce:
Hi [Reader]. This is a very good question!
A roux is equal parts butter & flour (equal by weight). You would use a roux to thicken sauces and soups. The rule I use with using a roux is that a roux starts a soup or sauce. For example, if you were making a chowder, you would saute the vegetables in butter and then add the flour; and work the flour until it is a bit cooked. Then you add your water, milk or stock. A roux should be cooked before adding the liquid.
A slurry is equal parts water and flour and should be added when the soup or sauce is almost done. You can mix in a dish, or shake in a container. (see photo) You must cook the soup for a bit once added, as the flour in the slurry still needs to cook.
Really, both work well. You should try both and see which works for you. If you have any other questions, please ask! 🙂
~ Chef Bruce West
Cheers, and Happy Eating!
* To learn more about making a Roux, including it’s various stages and uses,
*To Learn more about Various ways to Thicken Foods,
Click HERE: About Thickening Agents ( http://theculinarycook.com )