Which of the following is a thickener used in sauces?

• A. Roux
• B. Liaison
• C. Beurre Manie
• D. Slurry

Answer: (D)

Thickening a sauce with a starch slurry relies on dispersing starch in cold water and then whisking that mixture into a simmering sauce to bloom the starch and reach the desired thickness. This method gives quick, precise control, a smooth, glossy texture, and minimal impact on flavor since the starch itself thickens without needing fat or long cooking. That’s why it’s considered the best fit here: it describes a dedicated finishing thickener used to adjust viscosity efficiently. Other options are also thickeners but used in different ways: roux thickens from the start as a fat-cried flour base; beurre manié thickens as a kneaded butter-flour finishing agent; liaison thickens by incorporating egg yolks (and cream) but requires gentle heat to avoid curdling. In the context of a straightforward finishing thickener for sauces, the slurry is the most precise and practical example.