4 Ways to Thicken Sauce Without Cornstarch

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4 Ways to Thicken Sauce Without Cornstarch
4 Ways to Thicken Sauce Without Cornstarch

Video: 4 Ways to Thicken Sauce Without Cornstarch

Video: 4 Ways to Thicken Sauce Without Cornstarch
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Whether you forgot to buy cornstarch at the store or cornstarch isn't your favorite thickener, there are plenty of alternatives for thickening sauces. In a matter of minutes, you can easily make your own thickener using just a few ingredients. You can thicken the sauce to the perfect consistency by using a roux (a mixture of flour and fat), beurre mani (kneaded butter), or trying other alternatives.

Ingredients

Making Roux Mix

  • 1 tbsp. (15 grams) butter (butter)
  • 1 tbsp. (9 grams) flour

Thicken the Sauce with Beurre Mani

  • 1 tbsp. (15 grams) butter
  • 1 tbsp. (9 grams) flour

Using Egg Yolks for Desserts and Creamy Sauces

1 egg yolk for every 1 cup (240 ml) of liquid

Step

Method 1 of 4: Making a Roux Mix

Thicken Sauce Without Cornstarch Step 1
Thicken Sauce Without Cornstarch Step 1

Step 1. Melt the butter in a skillet over medium heat

Start by melting 1 tbsp. (15 grams) butter in a small skillet. Butter is hot if when you sprinkle a little flour on it, the mixture slowly starts to bubble.

You can substitute butter for oil to make a dairy-free option

Thicken Sauce Without Cornstarch Step 2
Thicken Sauce Without Cornstarch Step 2

Step 2. Add 1 tbsp

(9 grams) flour into butter until a thick paste forms. Keep heating on medium heat. Keep stirring as the flour begins to bubble. Once the flour and butter are cooked, the mixture should be smooth and start to runny.

Thicken Sauce Without Cornstarch Step 3
Thicken Sauce Without Cornstarch Step 3

Step 3. Stir in the roux while cooking for 5 minutes

Roux doesn't take long to prepare. This mixture is cooked when the flour is no longer raw and becomes a runny white paste.

  • Use a roux to thicken milk-based sauces, such as mac and cheese (macaroni-cheese) sauces.
  • Roux can be cooked longer to get a yellowish, brown, or dark brown color. However, this type of roux is usually used to thicken soups and chowders, not sauces.
Thicken Sauce Without Cornstarch Step 4
Thicken Sauce Without Cornstarch Step 4

Step 4. Add the room temperature roux to the hot liquid

Stir vigorously. Cool the hot roux in the refrigerator or let it sit on the counter until it reaches room temperature.

  • Hot roux can be added directly to cold or warm sauces.
  • Don't add the hot roux to the hot liquid as it will form lumps that won't be smoothed unless filtered.
Thicken Sauce Without Cornstarch Step 5
Thicken Sauce Without Cornstarch Step 5

Step 5. Simmer the sauce for 1 minute on high heat

Turn the stove to the highest heat and heat the sauce until it boils. This mixture should only take about 1 minute until it starts to thicken. Let the sauce simmer until it is the thickness you want.

Thicken Sauce Without Cornstarch Step 6
Thicken Sauce Without Cornstarch Step 6

Step 6. Pour the remaining roux onto a baking sheet or ice cube tray

Place the roux in the refrigerator to chill overnight or until firm.

  • Place the remaining roux in an airtight container and freeze or refrigerate for up to 1 month.
  • Roux made from oil can be stored at room temperature for 2-4 weeks.

Method 2 of 4: Thicken the Sauce with Beurre Mani

Thicken Sauce Without Cornstarch Step 7
Thicken Sauce Without Cornstarch Step 7

Step 1. Combine softened butter and flour in equal ratios in a small bowl

Start with 1 tbsp. (15 grams) butter and 1 tbsp. (9 grams) flour, and add as needed. Soften the butter by placing it in the microwave for 5-10 seconds at a time.

Don't let the butter melt

Thicken Sauce Without Cornstarch Step 8
Thicken Sauce Without Cornstarch Step 8

Step 2. Knead the mixture and roll out a teaspoon-sized paste

You can mix the butter and flour with a fork until smooth. Use your fingers to knead it until it forms a paste.

You can make large quantities of seminal beurre in a food processor and store the balls of seminal beurre in the freezer. Warm to room temperature before use

Thicken Sauce Without Cornstarch Step 9
Thicken Sauce Without Cornstarch Step 9

Step 3. Toss 1 ball of beurre mani at a time into almost boiling sauce

Once the balls are well mixed, let the sauce simmer and cook for at least 1 minute.

  • Add the mani beurre balls to your desired consistency.
  • Beurre mani is suitable for sauces that are ready but need to be thickened more.
  • This thickener is perfect for shrimp scampi sauce, turkey, or soups.

Method 3 of 4: Using Egg Yolks for Desserts and Creamy Sauces

Thicken Sauce Without Cornstarch Step 10
Thicken Sauce Without Cornstarch Step 10

Step 1. Beat egg yolks in a saucepan over low heat

Use 1 egg yolk for every 1 cup (240 ml) of liquid that must be thickened. Beat egg yolks until loose.

If you are using whole eggs, separate the whites from the yolks before beating

Thicken Sauce Without Cornstarch Step 11
Thicken Sauce Without Cornstarch Step 11

Step 2. Add 2 tbsp

(30 ml) hot water into the egg yolk. Hot water will soften the eggs and raise the temperature. Hot water will also heat the eggs without overheating them and causing them to overcook.

Thicken Sauce Without Cornstarch Step 12
Thicken Sauce Without Cornstarch Step 12

Step 3. Put the eggs in the sauce and heat over medium heat

The sauce should be hot when the eggs are added. Keep stirring the sauce as it heats up.

Scrape the sides and bottom of the pan while stirring. That way, the sauce doesn't stick to the pan or burn

Thicken Sauce Without Cornstarch Step 13
Thicken Sauce Without Cornstarch Step 13

Step 4. Let the sauce simmer for 1 minute

Don't let the sauce simmer too long. Once it reaches the boiling point, 1 minute is enough for the sauce to thicken.

  • Since you're using raw eggs, check the temperature of the sauce to reduce the risk of bacteria in it.
  • The sauce must reach a temperature of at least 71 °C before it is safe to serve.

Method 4 of 4: Trying Alternatives Other Than Corn Starch

Thicken Sauce Without Cornstarch Step 14
Thicken Sauce Without Cornstarch Step 14

Step 1. Make a flour slurry to thicken the cream sauce

Mix flour and cold water in equal ratios in a cup. Stir until smooth and add to the sauce. Heat the sauce for 5 minutes.

The general rule is 2 tsp. (3 grams) flour to thicken 1 liter of liquid

Thicken Sauce Without Cornstarch Step 15
Thicken Sauce Without Cornstarch Step 15

Step 2. Use the reduction method for tomato-based sauces

This method takes longer than the others, but is best for thickening tomato-based sauces. Heat the sauce over medium heat, open the lid and allow the liquid to evaporate until the sauce is your desired consistency.

You can also use this method to thicken barbecue sauce

Thicken Sauce Without Cornstarch Step 16
Thicken Sauce Without Cornstarch Step 16

Step 3. Thicken the teriyaki sauce by heating it over low heat

Teriyaki sauce is one of the few sauces that thickens when heated over low heat. Remove the sauce from the heat when it reaches a syrup-like consistency.

Thicken Sauce Without Cornstarch Step 17
Thicken Sauce Without Cornstarch Step 17

Step 4. Puree almonds or cashews for a vegan sauce option

Soak the beans in water until soft. Blend until a smooth and runny paste is formed. Add to the sauce, stirring vigorously while cooking over low heat.

These options are best suited for thickening typical Indian sauces

Thicken Sauce Without Cornstarch Step 18
Thicken Sauce Without Cornstarch Step 18

Step 5. Try arrowroot if you are on a paleo diet

Arrowroot is also gluten-free and wheat-free. Arrowroot has no taste and will make the sauce glossy and clear.

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