Thickening sauces is a basic lesson in any cooking class, but there are many ways depending on what sauce is made and the desired result. There are a variety of liquids that need to be thickened, such as gravy and soups, custards and puddings, yogurt and ice cream, jams and fruit setups, or even salad dressings and other sauces. You probably don't use the same way to thicken a sweet dessert as you thicken a thick, salty gravy, so learning some of these methods and thickening ingredients can work.
Step
Method 1 of 7: Making Starch Porridge
Step 1. Choose starch (starch)
Corn starch is most commonly used to thicken sauces, but you can also use potato starch, arrowroot flour, tapioca flour, or rice flour. When mixed with a liquid and heated, this starch will expand and form a thick gel.
- Wheat is not recommended for this method because it has a strong taste and does not have the same thickening power as other starches. Instant flour can be mixed directly into the sauce without mixing it with water first, but this is not recommended.
- Starch is often used to thicken soups, thick broths, fruit setups, fruit sauces, and sweet or salty sauces.
Step 2. Measure the starch into a separate bowl
Use one tablespoon of starch for every 250 ml of the liquid you want to thicken.
Step 3. Stir it with cold water in equal proportions
For every tablespoon of starch, add a tablespoon of cold water to it. Stir until there are no lumps and the starch is completely mixed.
Step 4. Stir the starch porridge with the sauce
Gradually pour the starch slurry into the sauce you wish to thicken, and stir constantly to mix the slurry with the sauce.
Step 5. Bring to a boil
To release the starch molecules, you'll need to heat the sauce to a gentle simmer, otherwise the starch won't thicken.
Step 6. Season if necessary
Since you're diluting the sauce by adding water and starch, taste again once it's thickened to see if the herbs or other spices need to be adjusted.
Method 2 of 7: Using Food Gum
Step 1. Choose gum (gum)
Some of the most common food gums used as thickening agents are xanthan gum (xanthan gum), agar, pectin, and guar gum (guar gum). These ingredients are very popular because they require very little to thicken, and do not change the color or taste of the sauce.
- Xanthan gum is a versatile thickener that can be used in almost any salad dressing and dressing, and it also acts as a preservative.
- Agar is often used commercially to thicken dairy foods and can be used as a substitute for gelatin in fruit and dessert setups. Agar is available in powder or flake form.
- Pectin is often used in jams and jellies, as well as fruit sweets, but can also be used to thicken yogurt and dairy products.
- Guar gum thickens when chilled and can be added to baked goods to increase the quantity of fiber. Guar gum is most often used in salad dressings.
Step 2. Mix the guar gum or gelatin with the liquid first
The jelly and guar gum need to be mixed with other liquids before adding them to sauces or salad dressings. The agar is mixed and heated with water first, and the guar gum can be added to the oils as mentioned in the salad dressing recipe.
- For flaky agar, use a ratio of one tablespoon of agar for every 250 ml of liquid; For powdered agar, use one teaspoon of powdered agar for every 250 ml of liquid. Dissolve the gelatin with four tablespoons of warm water in a saucepan. Simmer for 5 to 10 minutes. Mix with the sauce you want to thicken.
- To thicken a salad dressing with guar gum, use only a teaspoon and a half for every 625 ml of liquid. Blend or puree the guar gum with the oil as mentioned in the salad dressing recipe before mixing with the other ingredients.
Step 3. Add the pectin or xanthan gum directly to the sauce
Within the last 15 minutes of cooking, pectin and xanthan gum can be added directly to the sauce. The pectin should boil for at least one minute to activate the gelling process. The xanthan gum will thicken without needing to boil.
- Add three-quarters of a tablespoon of pectin for every 250 ml of salty sauce, or two tablespoons of pectin for every 250 grams of sugar used in sweet sauces. Stir vigorously as the pectin begins to boil and as it boils.
- Using the measure of the amount of liquid as the basis, add between 0.1 and one percent xanthan gum depending on the desired consistency. Stir vigorously or puree in a blender the xanthan gum with the sauce.
Method 3 of 7: Making a “Beurre Manié”
Step 1. Put flour and butter in equal proportions in a bowl
Beurre manié is French for kneaded butter, because you need to knead the butter and flour. Using a fork or fingers, knead the flour and butter until it becomes a smooth paste or dough.
- You can use a food processor to make large batches of beurre manié.
- Beurre manié is an ideal way to thicken soups, thick broths, and salty sauces.
Step 2. Form the dough into teaspoon-sized balls
These balls will be added to any sauce that will be thickened.
Step 3. Add the balls to the slowly simmering sauce
Toss a ball of butter dough into the sauce. For each ball added, let the sauce simmer for at least a minute to thicken, before adding another ball. Add the balls of beurre manié like this until the sauce reaches the desired consistency.
Any remaining beurre manié balls can be stored in the freezer for later use. Make sure to defrost it at room temperature before adding it to the sauce
Method 4 of 7: Creating a “Roux”
Step 1. Choose a fat to use
Roux is French for pasta made by cooking fat with flour in equal proportions. The recommended fat is oil, butter, or fat from roasts (dripping). Roux can be used to thicken thick broths, salty sauces, or soups.
Step 2. Put the fat in a saucepan on the stove over medium heat
Use between one and three tablespoons of fat plus an equal amount of flour for every 250 ml of liquid, depending on the thickness of the sauce desired. For a thinner sauce, use a tablespoon of fat and a tablespoon of flour for every 250 m of liquid; for a medium-thick sauce, use two tablespoons of fat and two tablespoons of flour; For a thick sauce, use three tablespoons of fat and three tablespoons of flour.
Step 3. Stir in equal proportions of flour in a saucepan
Add the same amount of flour as butter or oil, depending on how much fat is used.
Step 4. Stir as it cooks
For a basic white roux, cook the flour and fat for a few minutes, until thoroughly combined and starting to foam.
Step 5. Remove from stove
When the roux is cooked, set aside and refrigerate for a few minutes. The hot roux will separate when added to the sauce.
Step 6. Stir the cold roux with the sauce
Gently bring the sauce to a boil and cook for at least 20 minutes to remove the flour taste.
Step 7. Adjust the seasoning if needed
If any herbs or spices are left in the thickening process, add them to the sauce before serving.
Method 5 of 7: Thicken with Egg Yolk
Step 1. Crack the eggs and separate the yolks and whites
Using eggs as a thickening agent works great for custards, puddings, and heavy cream sauces.
Step 2. Beat the egg yolks in a separate bowl
While beating the eggs, add the warm sauce a little at a time using a vegetable spoon (such as for Alfredo sauce or pudding). This is called curdling the egg, which means you gradually heat it up so you can add it to something hot without making the yolks overcook or crumble.
Step 3. Add a little liquid until it reaches a full cup
Once you've added enough liquid, continue to stir for a few seconds until the eggs are fully incorporated into the liquid.
Step 4. Stir the egg mixture back into the sauce
Bring the sauce to a gentle simmer until it thickens.
Method 6 of 7: Shrink the Liquid to Thicken
Step 1. Bring the sauce to a gentle simmer
Don't let it boil completely. This method works great for almost any sauce, because as the sauce heats up, the water evaporates, leaving a thicker, more concentrated sauce.
Shrinking the sauce will increase the sweet, sour, and salty flavors, but it can also take away the flavor of the herbs and spices, so taste the sauce while it is shrinking and be prepared to adjust the seasoning when the sauce is completely reduced
Step 2. Stir occasionally so it doesn't burn
As the water evaporates and the sauce shrinks, it will continue to thicken. The recipe you're using may instruct you to reduce the sauce to half, a third, or even a quarter of its previous volume, depending on what sauce is being made.
Step 3. Reduce until you reach the desired consistency
If you don't cook according to the recipe, then the rule is that the sauce is ready to serve when it reaches a layerable consistency, meaning the sauce will coat the back of the spoon without dripping.
Method 7 of 7: Adding Potato Flakes as Thickener
Step 1. Measure one tablespoon of potato flakes for every 250 ml of sauce
Potato flakes are dried, packaged mashed potatoes and you can add them as a thickener to country-style sauces and thick gravy, stews and soups. Avoid this method for clear sauces or sauces with a mild flavor.
This is the fastest thickening method, so the amount of potato flakes is more of a flavoring than the exact size
Step 2. Gradually add the potato flakes to the sauce
When the sauce boils slowly, add the potato flakes a little at a time. Stir to mix and thicken. Add more potato flakes if needed until desired consistency is reached.
Adding foods such as potatoes, pasta, or oats to a thick, salty sauce will also naturally thicken the sauce due to the presence of starch in those foods
Step 3. Adjust the seasoning if needed
Before serving, taste the sauce and adjust the herbs and spices if the potato flakes have changed the taste of the sauce.
