6 Ways To Thicken A Sauce

Food Editor Brooke Caison details 6 methods for thickening a loose sauce, glaze, or dressing.

Transcript

00:00Is your sauce too runny?

00:01Here's six ways to fix it fast.

00:03Method number one, make a slurry

00:05with equal parts cornstarch and water.

00:07This method is best for clear sauces and glazes.

00:10Method number two is a classic roux.

00:12Simply cook equal parts flour and butter together

00:14until you get a really thick golden paste.

00:17A roux is best for creamy sauces like gravy

00:20or for a bechamel to make like macaroni and cheese.

00:23Method number three, and my personal favorite,

00:25add a little bit of cream or butter.

00:26Adding a little bit of butter to a pan sauce

00:28right as it finishes will help it be thick and glossy

00:31and coat your food perfectly.

00:33Method number four, eggs or other proteins like silken tofu.

00:38Eggs, specifically egg yolks, are really good for mayo,

00:41custard, aioli, or thickening a salad dressing.

00:44Method number five, something you probably already do,

00:46just reduce the sauce a little bit further.

00:48The longer you cook it, the more liquid will evaporate

00:50and the thicker your sauce will become.

00:52That's my ideal method for working with sauces

00:54like a tomato sauce, but honestly, reducing works

00:56for pretty much any sauce that you're gonna cook.

00:59Method number six, add a starch.

01:01Blending rice, potatoes, or even bread

01:03into your soups, stews, and sauces

01:05can give them a nice velvety thickness.

01:07Now you have no excuse to suffer through subpar sauces.