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How to thicken a sauce

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The sauces They are perfect preparations to spice up many recipes, whether meat, fish, vegetables and even pastries. But one of the usual problems that we can face when developing them is that they do not remain with the thickness we expected and, on the contrary, we get too liquid. This little mistake can be easily corrected by using some ingredients that will help us give that sauce the right consistency. If you want to know what they are, pay attention to the following article in which we show you how to thicken a sauce without major complications.

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One of the most common and used ingredients for thicken a sauce that has not been with the consistency that we expected is the flour. This basic product can help you achieve the thickness you want without having to alter the taste of the sauce. Of course, you must add the amount of flour indicated and in the way we show you below to prevent lumps from forming.

You just have to add in a glass and little water and a tablespoon of flour, dilute it well with the help of a spoon. When ready, return the sauce to cook in a saucepan on the heat and gradually add the flour. Go stirring at the same time so that no lumps are made and wait for it to thicken and become well bound.

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Wheat flour is not the only ingredient you can use to thicken a sauce that has become too liquid. We also found cornstarch, a very fine corn flour that, unlike the previous one, acts as an instant thickener, so it will not be necessary to carry out the dissolution process. You should only add the amount of cornstarch you want to the sauce while it is boiling on the fire. At the end of the cooking, you will see how you get that thicker consistency that you were looking for, solving this little problem in a very simple and fast way.

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Another option that can give good results especially to thicken preparations such as soups, creams or some sauces such as mushrooms for example, is to add a little bread crumbs. This ingredient has the ability to absorb the liquid from any sauce very quickly, so it can also be useful. To do this, you will have to place the preparation on the fire and gradually add the breadcrumbs while constantly stirring. Wait for it to boil a little longer and the result will be a thicker soup, cream or sauce but equally tasty.

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If you have prepared a delicious vegetables cream, either broccoli, spinach, zucchini, vichysssoise ... but notes that you have left a little liquid, do not worry! There is a star ingredient like the potato which is ideal for thickening these types of preparations without subtracting their original flavor; You will also get a much more nutritious dish. The potato should be boiled with the rest of the ingredients following the recipe in question and, once everything is ready, it must be crushed with the blender to obtain the vegetable cream.

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As we see, there are many options to thicken sauces easily, and another of the key products to do so is the Cream for cooking or milk cream. Of course, before adding it, you should keep in mind that in this case, in addition to providing thickness, the flavor of the preparation will soften a bit.

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And to sweet sauces? For these cases, we also have a very effective solution: add some vegetable jelly made with agar-agar. It is a type of gelatin widely used as a natural thickener especially in dessert recipes such as jellies, pastry creams, custard, jams, etc.

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