To thicken a sauce without using cornstarch, here are several effective methods:
- Reduce the sauce by simmering it gently to evaporate water and concentrate thickness and flavor. This method is natural but takes time and changes flavor.
- Make a roux with flour and butter by cooking equal parts to create a paste, then whisking it into the sauce. This adds thickness and richness, suitable for cream, cheese, and gravy sauces.
- Use alternative starches like arrowroot powder, tapioca starch, potato starch, or rice flour as one-to-one substitutes for cornstarch. These require mixing with cold water to form a slurry before adding to the sauce and work for different sauce types.
- Add egg yolks by tempering them with a bit of hot sauce before whisking in to thicken creamy sauces, custards, or salad dressings.
- Puree starchy vegetables such as potatoes, winter squash, or cauliflower and stir them into the sauce to thicken naturally.
- Use xanthan gum or guar gum in very small amounts as powerful thickening agents, especially in gluten-free or vegan sauces.
Each method has specific benefits and suitability depending on the sauce type, flavor profile, and dietary needs. For a quick, neutral thickener, flour-based roux or arrowroot powder slurry are often the best alternatives to cornstarch. These diverse approaches allow thickening a sauce without cornstarch while maintaining desired texture and flavor.