Introduction
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You’re preparing a delicious sauce for tonight’s dinner when you discover it’s too thin and watery. Before throwing it out and starting over, try these 5 simple tricks to thicken and cream up your sauces. With a few ingredients you likely have on hand, you can transform that sad, runny sauce into a luscious, velvety masterpiece by learning how to thicken up sauce. From whisking in breadcrumbs to making a roux, we’ve got you covered on easy ways to adjust the consistency of your sauces. Keep reading to learn simple techniques amateur home cooks and experienced chefs use to fix a thin sauce. With these tips, you’ll be making rich, luxurious sauces in no time.
How to Thicken Up Sauce Five Easy Ways
Sauces that are too thin just won’t do for some dishes. Maybe your pasta sauce came out watery, or your gravy needs body. Thin sauces won’t properly coat food or have the richness you want. ###There are a few reasons you might need to thicken up a sauce:
- You want a creamy texture. Silky, velvety sauces are ideal for dishes like fettuccine alfredo or cheese souffle.
- You need it to cling better. For dishes like beef stroganoff or chicken cacciatore, a thicker sauce will coat the meat and veggies better.
- It’s too runny. Sometimes sauces just come out thinner than intended. A quick thickening method can save the day.
Starch is the key
The most common ways to thicken a sauce involve adding starch like flour, cornstarch, or potato starch. These starches absorb liquid and swell, creating a gel that provides body to the sauce.
Flour: For gravies and pan sauces, whisk in a tablespoon of flour and cook for a minute. Then whisk in broth or milk and simmer until thickened. Flour provides an opaque, matte thickness.
Cornstarch: For Asian-inspired or clear sauces, use cornstarch. Make a slurry of cornstarch and cold water, then whisk it into the simmering sauce. Cook for a minute until thickened. Cornstarch provides a clear, glossy thickness.
Arrowroot or potato starch: As alternatives, arrowroot and potato starch also work well and provide a clear thickness. Use the same method as cornstarch.
With the right technique and starch, you’ll have a sauce thickened to your perfect consistency in no time. Now, how’s that for bringing your dish together?
How to Make a Sauce Thicker by Reducing It
The easiest way to thicken up a sauce is by reducing it. This simply means simmering the sauce until some of the water evaporates, concentrating the flavors and thickening the remaining liquid.
Simmer the Sauce
To reduce a sauce, bring it to a gentle simmer over medium or medium-low heat. Let it bubble slowly while stirring frequently. As the water evaporates, you’ll notice the sauce becomes thicker and the flavors intensify. For the best results, never walk away from the stove – keep a close eye on the sauce and stir regularly.
Know When to Stop
The key is reducing the sauce just enough to reach your desired consistency. For a nappe consistency (lightly coat the back of a spoon), reduce the sauce by about one-third. For a sauce with a thicker, clingier consistency, reduce by one-half. Be very careful not to over-reduce the sauce, or it can become scorched and bitter.
Add Enrichments (Optional)
For extra richness, you can whisk in butter, cream, or olive oil. Adding dairy, in particular, will create an even silkier, glossier sauce. However, enrichments are optional and the sauce will thicken on its own through reduction.
Thin the Sauce (If Needed)
If the sauce becomes too thick, you can always thin it out by whisking in a splash of broth or water. Add the liquid 1 tablespoon at a time, whisking well after each addition, until the sauce reaches your perfect consistency.
With a little patience and frequent stirring, reducing a sauce is an easy way to achieve just the right thickness and flavor intensity. The possibilities are endless, so get creative with ingredients and have fun experimenting! Simmer away and enjoy your delicious, homemade sauce.
Thicken Sauces Instantly With Cornstarch
Adding Cornstarch
Cornstarch is a great thickening agent for sauces and gravies. It’s flavorless, natural, and gluten-free. Cornstarch works by absorbing liquid and swelling up, giving your sauce a creamy consistency.
Making a Slurry
To use cornstarch, first mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir vigorously until the cornstarch is dissolved.
Adding to the Sauce
Slowly pour the slurry into your simmering sauce while stirring constantly. Keep stirring the sauce for a couple of minutes as it thickens. Add the slurry 1 tablespoon at a time until your sauce reaches the desired consistency. Be careful not to add too much cornstarch at once, or your sauce can become gloppy. You can always add more, but you can’t take it out!
Amount to Use
For thinner sauces, use 1-2 tablespoons of cornstarch. For thicker gravies, use 3-4 tablespoons. The exact amount will depend on how much liquid is in your sauce. Start with less and add gradually.
Tips for Using Cornstarch
• Make sure the sauce is simmering when you add the slurry. Cornstarch needs heat to activate and start thickening.
• Add cold water to the cornstarch first to make a smooth slurry before adding to the hot sauce. This prevents clumping.
• Whisk the sauce vigorously after adding cornstarch to distribute it evenly.
• Simmer the sauce for a couple of minutes to fully thicken. The sauce will continue to thicken a bit as it cools.
• Add extra cornstarch for a thicker sauce, or use less for a thinner consistency. You’re in control!
• Store any leftover cornstarch-thickened sauce in the refrigerator. Reheat gently before serving.
Use Flour to Thicken Up Sauces
Adding flour is one of the easiest ways to thicken up a sauce. Flour works by absorbing liquid and creating a roux, a mixture of flour and fat. As the roux cooks, it swells and absorbs more liquid, thickening the sauce.
All-Purpose Flour
The most common type of flour used for thickening sauces is all-purpose flour. For every tablespoon of flour, you’ll need 1 tablespoon of butter or oil. Melt the butter in a saucepan over medium heat, then whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes until bubbly.
Slowly whisk in 1 to 2 cups of liquid such as broth or milk. Bring to a simmer, then reduce heat and cook, stirring frequently, until the sauce thickens. Simmer for at least 2 minutes to cook out the raw flour taste. Season with salt and pepper.
Whole Wheat Flour
For a healthier option, use whole wheat flour which will add nutty, earthy flavors to your sauce. However, whole wheat flour has less gluten so won’t thicken quite as much. You may need to use a little more whole wheat flour than all-purpose flour.
Cornstarch
Cornstarch is another option for thickening sauces. For every tablespoon of cornstarch, dissolve it in 1 tablespoon of cold water. Whisk the slurry into the simmering sauce and continue cooking, stirring frequently, for 2 to 3 minutes until the sauce thickens. Cornstarch thickens at a lower temperature than flour so be very careful not to overcook or the sauce may become lumpy.
Arrowroot
Similar to cornstarch, arrowroot is a starch that can be used to thicken sauces. Arrowroot will create an even smoother and shinier sauce than cornstarch. Use the same amounts as cornstarch, dissolving the arrowroot in cold water before whisking into the simmering sauce. Simmer for 2 to 3 minutes until thickened, being careful not to overcook.
With the variety of options, you can choose a thickener based on the flavor and texture you want in your sauce. Flour, cornstarch and arrowroot are all natural thickeners that will create a silky, glossy sauce. Use flour for heartier, full-flavored sauces, cornstarch or arrowroot for a lighter, more delicate sauce.
Other Ways to Thicken Sauce: Eggs, Purees, & More
There are a few other handy ingredients you can use to thicken up a sauce without adding extra flour or starch. These natural thickeners will add body to your sauce and enhance its flavor.
Eggs
Eggs are a great way to thicken and enrich sauces. Whisking egg yolks or whole eggs into a sauce at the end of cooking creates a creamy emulsion. The heat from the sauce gently cooks the eggs, thickening the sauce without curdling. This works well for cheese sauces, pasta sauces, and pan sauces for meats like veal or chicken. For every cup of sauce, whisk in 1-2 egg yolks.
Pureed Vegetables
Pureeing starchy vegetables like potatoes, carrots or beans is an easy way to thicken a sauce without changing its flavor. Use an immersion blender to puree some of the cooked vegetables in your sauce right in the pot. Start with 1/2 to 1 cup of vegetables for every 4 cups of sauce. Mix well and simmer until the sauce reaches your desired consistency. This works great for pasta sauces, chili, and curries.
Dairy
Adding dairy is a classic way to finish and enrich a sauce. Stir in cream, half and half, evaporated milk or yogurt at the end of cooking. Simmer just until heated through. For every cup of sauce, whisk in 1/4 to 1/2 cup of your chosen dairy product. Cream and half and half will produce a richer sauce, while yogurt or evaporated milk will add thickness with a slight tangy kick.
Nut Butters
For a creamy nutty flavor, whisk in some almond butter, peanut butter or cashew butter. Start with 1 tablespoon at a time, mixing well after each addition. Nut butter will thicken and slightly sweeten your sauce. Simmer for a couple of minutes to allow the flavors to blend. Nut butter pair well in Asian-inspired sauces, chili, and some pasta sauces.
Using these natural thickeners, you can transform a thin sauce into a rich, creamy concoction. Experiment with different ingredients and amounts to create a sauce perfect for your dish. Your guests will love the depth of flavor these thickeners add. Happy cooking!
Conclusion
You see, thickening up a sauce doesn’t have to be a difficult chore. With just a few simple ingredients you likely already have on hand, you can transform a boring, watery sauce into a rich, luscious masterpiece in minutes. So grab your whisk and get creative – the possibilities are endless when you know the basics. Whether you’re cooking for a dinner party or just whipping up a weeknight meal, these handy tips will give you the confidence to make any sauce as thick and delicious as you desire. Now that you’re armed with this knowledge, it’s time to get into the kitchen and start saucing things up!