There are several effective ways to thicken a sauce, including:
- Flour: Make a roux with equal parts fat and flour, cooking it first to avoid raw taste, then whisk it into the sauce. Alternatively, make a flour slurry with cold water and add it while simmering. Flour thickens dairy-based sauces and gravies but may make the sauce cloudy.
- Cornstarch or Arrowroot: These gluten-free alternatives keep sauces clear. Make a slurry of equal parts cornstarch and cold liquid, then whisk into the hot sauce and simmer until thickened.
- Tomato Paste: Adds thickness and flavor to tomato-based or brown sauces when added early or near the end of cooking.
- Reduce the Liquid: Simmer the sauce to evaporate water, concentrating flavors and thickening consistency.
- Butter: Swirling in a pat of butter at the end adds slight thickness and richness.
- Egg Yolks: Temper egg yolks with hot sauce, then whisk back in to thicken rich cream sauces.
- Pureed Vegetables: Pureed starchy vegetables like potatoes or squash can be added to thicken sauces naturally.
Each method works best depending on the type of sauce and the desired consistency or flavor profile.
