Thicken Sauce

Learning to thicken sauces is one of the most basic cooking skills. Nothing will ruin a dish like a lumpy or watery sauce. The trick is to combine the thickening ingredients well and then add to the sauce or other base which needs thickening. Here are several methods that will help you find the perfect consistency.

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Cornstarch
Cornstarch will release thickening starch molecules into the sauce at around the simmering point, but the granules must be dissolved beforehand in a slurry to prevent lumps from forming.
 * 1)  Measure out 1 tablespoon of cornstarch for every cup of sauce that you're thickening.
 * 2) Add enough cool water to the cornstarch to make a slurry (thin paste). This separates the starch granules so they won't gather into lumps in the sauce. You can use a whisk, or put the water and cornstarch in a jar or other sealed container, seal with the lid, and shake the mixture until combined.
 * 3) Add the slurry to the sauce, whisking as you go along.
 * 4) Bring the sauce to a simmer. This will "activate" the cornstarch. If the sauce isn't thick enough, repeat the process to add a little more cornstarch. Keep in mind, however, that the sauce will thicken a little bit when it is served, so don't overdo it.
 * 5) Taste the sauce and adjust seasoning as needed.

Flour
You can use flour in the same way you use cornstarch, but it will have a strong "floury" taste. It needs to be mixed with fat at a temperature much higher than the boiling point of water in order to get rid of that taste.
 * 1) Measure out 2 tablespoons of flour per cup of sauce.
 * 2) Measure out the equivalent amount of butter or oil.
 * 3) Put the butter or oil in a pan over medium heat.
 * 4) Sift in the flour, little by little, whisking as you go along.
 * 5) Keep stirring until a thick, creamy and golden brown roux is formed. Do not let it burn. If black specks appear, it means you've burned the roux and need to start over.
 * 6) Whisk the roux into your sauce.
 * 7) Taste the sauce and adjust seasoning as needed.

Arrowroot

 * 1) Arrowroot makes a fine thickener for sauces and gravies. Use 2 teaspoons of arrowroot for every tablespoon of flour or cornstarch called for in a gravy or sauce recipe. Arrowroot makes a clear, thickened sauce and is preferred by British cooks but is not used as much in the United States.

Egg Yolks

 * 1)  Beat egg yolks until well blended.
 * 2)  Add a small amount of the hot sauce, pudding or custard to the beaten egg yolks. This is called tempering.
 * 3)  Whisk until well blended.
 * 4) Add the mixture back to the sauce. Whisk until smooth. Heat until the mixture just boils and then allow to simmer until thickened. This usually is 1 minute. This is normally used for making custards and puddings.

Eggs & Acid
The following method is normally used to make a Hollandaise sauce and related sauces (Bearnaise, etc.). This sauce is challenging to make and very sensitive to heat; it's a good idea to practice a few times before doing this for guests.
 * 1) Separate 2 eggs.
 * 2) Add the egg yolks only to a heavy pan. A double-boiler works well for this. Whisk gently, don't beat. You don't want to make the mixture foamy.
 * 3) Chop about a stick of cold butter into small pats. The butter needs to be cold for this, not room temperature.
 * 4) Place the egg yolks over very low heat or a low simmer in a double boiler. Do not allow the water in the boiler to boil.
 * 5) Stir the mixture continually with a whisk or wooden spoon. Keep the temperature low or you will end up with scrambled eggs.
 * 6) Gradually add the cold butter pats to the egg yolk mixture. Stir continuously, keeping the heat low. Lift the pan from the heat if you notice the sauce starting to thicken too much.
 * 7) Continue until all of the butter is incorporated into the mixture. Once you complete that, add about a tablespoon of lemon juice or white wine vinegar. Add this very slowly, stirring continuously. Once everything is blended, you can add other seasonings if desired to make Béarnaise or other egg sauces.
 * 8) Remove sauce from heat when done and serve immediately.

Reducing

 * 1) Bring the sauce to a simmer and keep it there - don't let it reach a rolling boil. Stir occasionally to keep it from burning.
 * 2) Eye the pan and taste the sauce regularly. The sauce will thicken gradually and the flavors will concentrate. Most recipes will say something like reduce by 1/2 or 1/3.

Powdered Potatoes and Other Vegetable Purees

 * 1) Use powdered potatoes. It isn't good for clear sauces or sauces where a delicate texture exists, but they add little to no flavor and they work instantly without the need for extra heat or prep time.
 * 2) Use a cooked vegetable puree to thicken a sauce or stew. The vegetable puree is cooked, pureed, and then added to the sauce. Select a complimentary flavor to enhance the flavor. Mashed potatoes or pureed squash are good examples of thickening with vegetable purees.

Things You'll Need

 * A jar with a lid or other sealed container
 * A whisk
 * Saucepan (depending on recipe)
 * Double boiler (depending on recipe)

Related Tips and Steps

 * How to Make Bechamel Sauce
 * How to Make Bechamel in the Microwave
 * How to Make Hollandaise Sauce
 * How to Make Vegan Bechamel Sauce
 * How to Understand and Use Basic Cooking Terms and Skills
 * How to Make a Quick Vegetable Sauce
 * How to Make Vanilla Custard
 * How to Make English Custard
 * How to Make Boiled Custard
 * How to Make Pumpkin Custard Pie
 * How to Make Banana Pudding
 * How to Make a Cottage Pudding