How can i thicken a sauce

Reducing sauce on the stove is an excellent way to thicken sauce naturally without adding any thickening agents, like cornstarch or flour. This method works particularly well for tomato-based sauces, because added starches don't always play nicely with the acid in tomatoes.

In addition to thickening a sauce, reducing concentrates the flavors when water that would otherwise dilute the intense flavors deepens while the reduction occurs. So long as you're not gluten-free, flour is an excellent option that you'll likely always have on hand.

Not only can you use it to thicken sauces, but it makes an excellent thickener for gravies and soups as well. When added to liquid, the starches in the flour expand, helping to thicken whatever you add it to. There are two ways to thicken with flour: Either make a roux or a slurry. A roux is a classic thickening agent consisting of equal parts fat and flour by weight.

In most cases, people choose to use butter. Here's how:. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon. Cornstarch is an excellent gluten-free alternative to flour, and it won't make your sauce look cloudy. A general rule of thumb is for every cup of liquid in the recipe, use 1 tablespoon cornstarch. How to Thicken Sauce 3 Ways. Bring the sauce to a boil and simmer until it has thickened.

Method 6. Bring your sauce to a simmer. This method works well with most sauces, because as a sauce heats up, the water will evaporate, leaving a thicker and more concentrated sauce behind. Reducing a sauce will particularly concentrate sweet, sour, and salty flavors, but it may also boil off some of the herb and spice flavors, so taste the sauce as it reduces and be prepared to adjust the seasonings when it has fully reduced. Stir occasionally to prevent burning.

As the water evaporates and the sauce reduces in quantity, it will continue thickening. Reduce until you achieve the desired consistency. Method 7. Measure out a tablespoon of potato flakes for every cup of sauce. Potato flakes are pre-packaged dried mashed potatoes, and you can add them as a thickener to country-style sauces and rich gravies, stews, and soups. Avoid this method with clear sauces or sauces with delicate flavors. This is a quick-fix thickening method, so the potato flake proportions are more to taste than an exact measurement.

Gradually add potato flakes to your sauce. As your sauce simmers, add potato flakes a little at a time. Stir to incorporate, giving each addition time to thicken. Add more potato flakes as needed until the desired consistency is reached. 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.

Adjust the seasoning as necessary. Before serving, taste your sauce and adjust the herbs and spices if the potato flakes have altered the flavor of the sauce.

This is the trick with very oily sauces such as for shrimp scampi. Just sprinkle the breadcrumbs into the sauce and stir for five minutes. They will bind the sauce together. It produces a course texture to the dish. Another sauce is to add breadcrumbs to browned butter, then add your favorite spices; drizzle over cauliflower. Not Helpful 1 Helpful Can I use unflavored gelatin as a thickener in sauces, and if so, in what proportion to liquids?

Unfortunately, no. Usually gelatin both sheet and powder is used if the liquid is intended to set into jelly form. The basic ratio of gelatin powder to water is and let it bloom for 15 minutes before use. Pig's tail can be added into the sauce while reducing and the gelatin in the tail will thicken the sauce naturally. Egg yolks add a silky, velvety texture to soups and sauces -- but they'll turn into scrambled eggs if they're not introduced carefully to the hot liquid.

Not Helpful 4 Helpful Yes, but add it at the end. I'd suggest you first turn off the heat, add the cream, stir, and serve right away. Not Helpful 3 Helpful 9. Not sure what you are doing here. There is nothing to curdle in a roux. Roux should be a fat cooked with flour. Do not add any liquid to it unless you want that liquid to thicken. Not Helpful 4 Helpful 6. What do I use to thicken lemon sauce for chicken so that it doesn't gel up when refrigerated? I've always found a roux works best for lemon sauce.

I make one with a roux base, white wine, and lemon juice, and it generally tends to not congeal as long as I let it cool to room temperature before refrigerating. Not Helpful 9 Helpful You can add a small spoonful of cornstarch or flour, if you don't have cornstarch to some water to create a "slurry," which can then be mixed into the soup to thicken it.

Not Helpful 1 Helpful 3. What do I use to thicken a fruit sauce that is translucent? Would corn or arrowroot work? You can use gelatin or a reduced stock syrup if it's a sweet sauce. Corn or arrowroot flour will thicken the sauce but change the flavor. Not Helpful 0 Helpful 1. No, vinegar is not a thickener, but vinegar does add a subtle snap to dishes such as chili or wing sauce.

Agar agar or xantham gum is good for thickening sauces to an almost jelly-like consistency if you want to maintain heat in the sauce. However, you can also use a beurre manie or a roux depending on the sauce. Not Helpful 1 Helpful 1. Include your email address to get a message when this question is answered. Vegetable-based soups and sauces like vegetable soups or tomato sauce can be thickened with simple blending or pureeing.

Helpful 0 Not Helpful 0. By using this service, some information may be shared with YouTube. Related wikiHows How to. How to. More References 4. About this article. The cornstarch molecules are like little sponges.

They soak up water and expand as they do so. The same thing happens with any starch. It's the same way rice or oatmeal or polenta thicken and expand in volume when simmered. Cornstarch imparts a glossy sheen to the liquids it thickens, so it tends to be used more in sweet sauces and pie fillings than in savory sauces and gravies.

Still, it works really well, and it's easy to use:. Something to remember when you're using cornstarch: If your sauce is quite acidic like maybe it's tomato-based , the acid will cause cornstarch to lose some of its effectiveness as a thickener.

In that case, you can substitute arrowroot or tapioca starch. These two alternatives are also better options if what you're making is something you're planning to freeze because cornstarch can take on a spongy texture when frozen. Conversely, don't use arrowroot to thicken a cream or milk-based sauce as arrowroot combined with milk can be a bit slimy. Cornstarch's thickening properties can help you out in other ways, too. Suppose you're making a stir-fry , and it's become watery.

That often happens when your wok or pan isn't hot enough. All the liquid from the veggies and meat leaks out, causing the food to steam rather than fry.