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Adding foods like potatoes, pasta, or oats to a rich and savory sauce will also naturally thicken the sauce because of the starch present in the food. 3 Adjust the seasoning as necessary.
It's actually spelled 'roux', and is a mixture of oil and flour, cooked to remove the starchy taste of the flour. It's a great thickener any time that you don't need the sauce to be clear, and you have time to cook it down. roux is normally used for thickening sauces (usually cream/cheese type sauces). the benefits of using a roux, are that your sauces will not get lumpy. Try just adding flour directly to the sauce next time.