Thick Sauce is a classic condiment, usually served on top of homemade biscuits, fried chicken steaks, and other hearty country foods. The standard thick sauce is made from unsalted butter, flour, and milk, but you can make a vegan and gluten-free version using oil, rice flour and soy milk. There are many variations of methods that you can use to customize according to your taste. If you're interested in making your own thick sauce, here's what you need to know.
Ingredients
Basic Thick Sauce
Makes 1 to 2 cups (250 to 500 mL) sauce
- 2 tablespoons (30 mL) unsalted butter, margarine or vegetable oil
- 2 tablespoons (30 mL) all-purpose flour
- 1 to 2 cups (250 to 500 mL) milk
- 1/4 teaspoon (1.25 mL) salt
- 1/4 teaspoon (1.25 mL) ground black pepper
- 1/4 teaspoon (1.25 mL) chili powder (optional)
- 1/4 teaspoon (1.25 mL) garlic salt (optional)
Gluten Free Thick Sauce
Makes about 2 to 3 cups (500 to 750 mL) of sauce
- 1 tablespoon (15 mL) vegetable oil
- 2 tablespoons (30 mL) rice flour
- 2 to 3 cups (500 to 750 mL) unsweetened soy milk
- 1/2 teaspoon (2.5 mL) black pepper powder
- 2 teaspoons (10 ml) salt
- 1/4 to 1/2 teaspoon (1.25 to 2.5 mL) garlic powder
Step
Method 1 of 3: Basic Thick Sauce
Step 1. Heat unsalted butter in a small saucepan
Melt 2 tablespoons (30 mL) unsalted butter in a small to medium saucepan over medium heat.
- Let the unsalted butter melt completely before moving on to the next step, but try to avoid letting it boil or smoke.
- You can also use a large frying pan to make the sauce instead of a saucepan.
- If you cook the meat in a frying pan before starting to cook the sauce, you can use only the remaining fat in the meat or add unsalted butter. Reduce the amount of unsalted butter so that the unsalted butter and remaining fat are combined with no more than 2 tablespoons (30 mL) of fat.
- Vegetable oil can also be used in addition to unsalted butter, but this method is a little less traditional.
Step 2. Add and stir in flour and seasonings
Add flour, salt, pepper, chili powder and garlic salt to the unsalted butter in a saucepan, quickly stir all these ingredients together into the unsalted butter until the mixture forms a smooth paste.
- Flour, salt and pepper are important ingredients. The flour and unsalted butter mix to form a thickening agent known as a “roux,” which is a very important part of this sauce. Salt and pepper are the basic ingredients needed to give the sauce a rustic taste.
- Chili seasoning and garlic salt are optional ingredients. Many standard thick sauce recipes do not use these two ingredients. Spices can be an alternative that adds a little extra flavor to a sauce without overpowering the original flavor.
Step 3. Cook until lightly browned
Cook the roux over medium heat for 10 minutes, stirring occasionally to prevent it from scorching.
- If you want the sauce to stay white, don't let the roux change color. Only cook until lightly browned if you want a deeper color and flavor.
- Don't cover the pot.
Step 4. Add milk while stirring slowly
Add the milk little by little and stir thoroughly each time so that lumps do not form.
- Adding too much milk at a time will make it difficult for you to break up the lumps and make a smooth sauce. Only add about 1/4 cup (60 mL) at a time.
- Start with about 1 cup (250 mL) of milk. If you don't like how thick the sauce is, add another 1 cup (250 mL) to thin it out.
Step 5. Cook until thickened
Continue to cook the sauce, stirring occasionally, until bubbly and thickened.
- This will take 1 to 2 minutes.
- Again, keep in mind that extra milk can be added if you want a thinner sauce.
Step 6. Serve while warm
Remove the thick sauce from the heat and serve immediately.
Method 2 of 3: Gluten Free Thick Sauce
Step 1. Heat the oil in a small saucepan
Pour oil in a small to medium saucepan and heat over medium heat.
- Give it a few minutes for the oil to heat up before adding the other ingredients. The oil should be warm enough but not smoky.
- You can use any standard oil, including vegetable oil, canola oil, or olive oil. You can also use margarine or unsalted butter if you prefer.
- Skipping the unsalted butter and using oil makes this recipe vegan as well as gluten-free.
Step 2. Add rice flour and mix
Sprinkle rice flour into hot oil and stir until smooth.
- Rice flour and oil will form a roux like wheat flour and unsalted butter.
- You can use plain or sweet rice flour. Both are gluten-free ingredients.
Step 3. Cook until lightly browned
Stir in the rice flour roux for 2 minutes.
- You don't have to let the flour brown, but if you do, your sauce will have a nutty feel to it.
- Don't let the flour burn.
Step 4. Add almost all of the soy milk and stir
Pour a little at a time into the roux and stir constantly so that no lumps form.
- Add soy milk little by little. Pour 1/4 cup (60 mL) into the saucepan, stir and repeat until 2 cups (500 mL) have been used.
- Cook the mixture until it boils slowly. You may need to increase the heat to achieve this, but don't turn it over medium heat.
Step 5. Add seasoning and remaining soy milk
Sprinkle with salt, pepper, garlic powder, and remaining soy milk. Keep stirring until it reaches the consistency you want.
- If the sauce looks a little too runny, continue cooking. The liquid will drop, making the sauce thicker.
- If you find the sauce to be too runny as you add the milk, you don't need to add the rest of the milk.
Step 6. Serve while warm
Remove the thick sauce from the heat and use it while it is still warm.
Method 3 of 3: Variations
Step 1. Add sausage or bacon
Pork sausage and bacon are the most common meats used in country-style thick sauces, but they are not standard ingredients.
- Mash at least 1/8 pound (60 g) of sausage into a saucepan for every 2 cups (500 mL) of sauce you plan to prepare.
- Mash 4 to 6 pieces of becon into the sauce for every 2 cups (500 mL) of sauce.
- Cook the sausage or bekon first and set aside. Use the fat from the meat to help build the roux for your sauce.
Step 2. Make a hamburger style sauce
Cook about 1/4 pound (115 g) of ground beef for every 2 cups (500 mL) of sauce you plan to prepare.
- Cook the hamburger first. Make sure the meat is thoroughly cooked and browned before you remove it from the pan.
- Add about 2 tablespoons (30 mL) of melted fat back into the saucepan to use as the base for the roux. Add flour, seasonings, and milk according to standard recipe instructions.
- Toss the cooked, crushed minced meat into the sauce before serving.
Step 3. Vary the seasonings
Different seasonings can produce slightly different flavors of the sauce.
- For spiciness, try adding 1/2 teaspoon (2.5 mL) cayenne pepper powder, 1 teaspoon (5 mL) chili powder, or 1/4 teaspoon (1.25 mL) white pepper powder per 2 cups (500 mL) sauce.
- For a warmer taste, add 1/4 teaspoon ground nutmeg, ground cloves, or ground allspice to 2 cups (500 mL) of sauce.
- For a more savory taste, add 1 tablespoon (15 mL) of fresh herbs such as parsley, oregano, or cilantro.
Step 4. Sprinkle some cheese
Adding grated cheese can turn your sauce into something to satisfy the cheese lover at your table.
- Add about 1/2 cup (125 mL) grated cheese per 1 cup (250 mL) sauce.
- Stir in the cheese at the end, just before serving. Stir until the cheese is completely melted.
- Try cheddar, mozzarella, or your favorite type of cheese.
Step 5. Add the onions and mushrooms
Onions and mushrooms can add a gourmet touch to a standard sauce.
