What are a slurry, a liaison, and a roux commonly used for in cooking?

A slurry, a liaison, and a roux are all culinary techniques commonly utilized for thickening sauces, soups, and other liquid-based dishes.

A slurry is a mixture of cold liquid—often water or stock—and a thickening agent like cornstarch or flour, combined to form a paste. When this mixture is added to a hot liquid, it helps to thicken the dish without introducing a strong flavor.

A liaison is typically made from a combination of egg yolks and heavy cream, used to enrich and thicken sauces such as those in classical French cuisine. The inclusion of the liaison provides a velvety texture while also adding depth to the flavor profile.

A roux is a cooked mixture of equal parts fat (usually butter) and flour that is often used as a base for sauces like béchamel or gumbo. When cooked together, it creates a smooth paste that thickens liquid when added later in the cooking process.

These techniques are fundamental in the culinary arts for achieving the desired consistency and texture in various dishes, making thickening the primary purpose of all three.