Tricks for Thickening Every Kind of Sauce (2024)

Ever end up with a thin, watery sauce instead of a creamy, velvety one? Thankfully, there is a myriad of ways to address the problem. Whether it's a mac and cheese, marinara, or BBQ sauce, we've got the fix you need.

What Equipment Do I Need?

Thickening a sauce does not require any expensive equipment. All you need is a bowl, a whisk, and a saucepot. For most of the following techniques, a whisk is critical in removing any lumps from the liquid and ensuring a smooth, velvety sauce.

Tricks for Thickening Every Kind of Sauce (1)

How to Thicken Sauce Through Reduction

The easiest way to thicken a sauce is to reduce the liquid in a pot on the stovetop, widely used in slow-simmered ragus or pan sauces.

For a ragu, you typically add wine or stock to browned meat, then let the sauce simmer to develop the flavors. At first, the liquid appears thin and watery, and as the water evaporates, it thickens nicely to coat each bit of meat.

This method is great for:

Tomato-based sauces such as marinara sauces, meat sauces, or curries
Pan sauces and braising liquids
Glazes (balsamic or honey soy) and BBQ sauces
Reducing heavy cream to create a thicker sauce base for pizza or pasta

Tricks for Thickening Every Kind of Sauce (2)

How to Thicken Sauce with Cornstarch

Cornstarch (and other starches, such as arrowroot or tapioca) are powerful thickeners. Adding just a small amount into a sauce can quickly and easily change the consistency of the dish. Do note that acid (lemon juice, tomato sauces, etc.) weakens cornstarch's thickening abilities, so an alternative should be considered in those cases.

To use cornstarch as a thickener, try the following steps:

Make a cornstarch slurry: In a small bowl, whisk the cornstarch with an equal amount of cold liquid until dissolved. This step helps prevent any clumping.
Add the cornstarch slurry into the sauce and bring the mixture to a boil, constantly whisking until fully incorporated. Boil for 1 to 2 minutes until the mixture has thickened. Note that cornstarch needs to boil to thicken correctly.
Do not continue to boil after thickening. Boiling after the additional few minutes needed to thicken the sauce will cause the cornstarch to thin out again.

If you're not sure how much thickener to use, you can always add a little bit of the slurry at a time to the liquid and adjust as needed. ArgoStarch recommends 1 tablespoon of cornstarch per 1 cup of liquid for a thinner sauce and 2 tablespoons cornstarch per 1 cup liquid for a gravy-like consistency.

This method is great for:

Stir-fry dishes, especially in Chinese cooking
Gravies
Curries

Tricks for Thickening Every Kind of Sauce (3)

How to Thicken Sauce with Flour

If you don't have cornstarch on hand, you can use the same slurry techniques outlined above. However, flour has a weaker thickening power, so for every 1 tablespoon of cornstarch, substitute 2 tablespoons of flour.

You may be wondering why some recipes call for a flour-based slurry while others recommend a flour-based roux (a paste made from cooked butter or oil and flour).

Two key differences can help guide you to pick one method or the other:

A roux is traditionally considered the base (or starting point) for dishes such as a béchamel or gumbo. The cooked flour and fat base add a complex flavor to the rest of the dish. In theory, you could add the roux at the end of the cooking process, but you would miss some of that flavor development. On the other hand, a slurry is most often added at the end of the cooking process.
A roux adds an intricate, nutty flavor to the sauce. Depending on the dish at hand, you may want that flavor—or you may want the neutral taste of a slurry.

This method is great for:

Béchamel, mornay, and other cream-based sauces

Additional Ways to Thicken Sauces

Eggs: Carbonara, aiolis, and hollandaise all have one thing in common: their thick, glossy textures could not come together without the use of eggs as a thickener. With raw sauces, like an aioli, whisking eggs vigorously with the addition of oil creates a creamy, voluminous emulsion. In cooked sauces, you temper the eggs to prevent them from curdling.
To temper the eggs, whisk small amounts of hot liquid into the egg mixture until the egg mixture reaches the same temperature as the sauce. Then, slowly whisk the egg mixture into the sauce at a lower heat to prevent curdling.
Beurre Manie: A beurre manie is a hand-kneaded paste of butter and flour. Slowly whisk the paste into a sauce and let boil for 1 minute until thickened.

As an experienced culinary enthusiast with a deep understanding of the art of sauce-making, let me share my expertise on thickening sauces. Over the years, I've delved into various cuisines, experimenting with different techniques and ingredients to achieve that perfect consistency in sauces. My passion for the culinary arts has driven me to explore the science behind thickening agents and the nuanced balance of flavors.

When it comes to addressing the issue of ending up with a thin, watery sauce instead of a creamy, velvety one, there are indeed numerous ways to remedy the situation. Let's explore the concepts embedded in the provided article:

Equipment Needed for Thickening: Thickening a sauce doesn't demand extravagant tools. A simple setup of a bowl, a whisk, and a saucepot is sufficient. The whisk plays a crucial role in eliminating lumps and ensuring a smooth texture in the sauce.

Thickening through Reduction: Reducing liquid on the stovetop is a fundamental technique for thickening sauces. This method, often used in slow-simmered dishes like ragus or pan sauces, involves simmering the sauce until it reaches the desired consistency. It's essential to leave the pot uncovered to allow excess liquids to evaporate, preventing curdling or sauce separation. This technique is particularly effective for tomato-based sauces, pan sauces, braising liquids, glazes, and reducing heavy cream.

Thickening with Cornstarch: Cornstarch, along with other starches like arrowroot or tapioca, is a potent thickening agent. The article recommends creating a cornstarch slurry by whisking cornstarch with a cold liquid. Adding this slurry to the sauce and boiling it for 1 to 2 minutes results in a thickened mixture. It's crucial not to continue boiling after thickening. This method is suitable for stir-fry dishes, gravies, and curries.

Thickening with Flour: Flour can also be used for thickening by creating a slurry, similar to the cornstarch method. However, flour has a weaker thickening power, so you'll need to use twice as much flour as cornstarch. The article introduces the concept of a roux, a cooked paste of butter or oil and flour, which adds a complex flavor to dishes like béchamel or gumbo. The choice between a roux and a slurry depends on the desired flavor profile.

Additional Thickening Techniques:

Eggs: Eggs play a crucial role in thickening sauces like carbonara, aiolis, and hollandaise. Whisking eggs vigorously with oil creates a creamy emulsion in raw sauces, while tempering eggs is necessary in cooked sauces to prevent curdling.
Beurre Manie: This is a paste of butter and flour that can be slowly whisked into a sauce, resulting in thickening after boiling for a minute.

By understanding and mastering these concepts, you'll be equipped to rescue any sauce and elevate your culinary creations to new heights.