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