Thickening cream sauce is easy! You can make the cream sauce thicker by reducing it on the stove. If this doesn't work, or if you're in a hurry, just use a thickener. Flour, butter, eggs, and cornstarch are simple ingredients that can make a creamy sauce thicker.
Step
Method 1 of 2: Reducing Sauce
Step 1. Heat the cream sauce
The easiest way to thicken a cream sauce is to reduce it on the stove. This will allow some of the sauce to evaporate and make it thicker. Set the stove heat to heat the sauce.
The temperature of the sauce should be below the boiling point
Step 2. Do not let the sauce boil
Take care that the cream sauce does not boil. High heat can separate the milk and ruin the texture of the cream sauce. Watch that the sauce stays below the boiling point. When it starts to boil, immediately reduce the heat or remove the sauce from the stove.
The separate milk will also affect the taste of the sauce. So, watch the sauce carefully
Step 3. Stir the sauce periodically
You'll need to keep an eye on the sauce as it reduces it. Creamy sauces can burn easily and must be stirred periodically while reducing.
Use a wooden spatula to stir the sauce as it reduces
Step 4. Heat the sauce to the desired consistency
The length of time it takes to reduce the sauce will depend on your needs and how thin the sauce is at that time. The cream sauce takes about 10-30 minutes to dry to the chef's desired consistency.
Make sure you check the thickness of the sauce by trying it every 10 minutes. That way, the sauce won't be too thick
Step 5. Add thickener if the above method doesn't work
Sometimes reducing the cream sauce isn't enough to get the thickness the chef wants. If you've been heating your cream sauce for 30 minutes and it's still not thick enough, consider using a thickener.
Method 2 of 2: Using Thickener
Step 1. Thicken the sauce with flour porridge
Mix flour and water in equal ratios in a glass or small bowl. After the mixture produces a soft porridge, dip into the cream sauce as much as 1 tbsp. in one time. Stir in the cream sauce and heat for about 5 minutes to get rid of the raw flour taste.
In general, you will need 4 tbsp. (20 ml) flour porridge for every liter of cream sauce
Step 2. Use a roux (flour and fat mixture) to thicken the sauce
Measure equal amounts of butter and flour. Melt the butter over medium heat, then add the flour until it is completely combined with the butter. Slowly pour the roux into the cream sauce until the consistency is just right.
- If you want to add more flavor to the roux, cook it for a few minutes before adding it to the cream sauce.
- You will need about 2-4 tbsp. (30-60 ml) roux for thickening cream sauce one cup or 250 ml.
Step 3. Add the cornstarch porridge
Combine cold water and cornstarch in equal ratios and stir to make a slurry. Make sure the porridge is completely combined to prevent lumps in the cream sauce. Once the starch and water are completely dissolved, pour 1 tbsp into the sauce. (15 ml) at a time. Keep stirring the sauce over medium heat for about 2 minutes to thicken it up.
- You need about 2 tbsp. (30 ml) starch porridge for one glass of cream sauce.
- Remember, you can use more or less of the porridge, depending on how thick the cream sauce is.
Step 4. Use egg yolks to thicken a creamy sauce containing eggs
If you're making a creamy sauce that contains eggs, such as hollandaise, the yolk is a great thickening agent. Crack the eggs into a bowl and transfer the yolks to a separate place. Beat egg yolks. Slowly pour the cream sauce into the bowl, one spoonful at a time until you have a glass (240 ml) of cream sauce. Add the egg yolks to the cream sauce until the consistency is just right.
- You may not need to use the whole egg yolk to thicken the cream sauce.
- Add egg yolks as needed to get the desired consistency.
Step 5. Add the kneaded butter to the sauce
Use a fork to knead the softened butter and flour in equal ratios in a small bowl. Keep stirring until it becomes a thick paste. Take a small spoonful of pasta and use your hands to round it into a small ball. Dip the balls into the sauce, stirring rapidly. Keep stirring until the consistency is right.
- You can add a few balls of butter to get the consistency you want.
- Add one ball of butter at a time.
