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
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
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.
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.
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.
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.
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
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
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
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
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
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.
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
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
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
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
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.
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
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.
