Six Simple Ways to Thicken a Sauce
When a sauce is too thin to properly coat your food, don’t panic—there are plenty of quick and easy fixes. Whether you’re working with a gravy, pasta sauce, or a cream-based dish, here are six effective methods to thicken your sauce and save your meal.
1. Simmer to Reduce
Best for: Tomato sauces, fruit sauces, braising liquids
One of the simplest ways to thicken a sauce is to let it reduce by simmering it uncovered. This method works by evaporating excess water and concentrating the flavours and thickness.
How to do it: Bring the sauce to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Keep simmering until the sauce clings to the back of a spoon.
Tip: Since reducing intensifies the flavours, be cautious if your sauce is already heavily seasoned.
2. Cornstarch Slurry
Best for: Gravies, stir-fry sauces, glazes, fruit sauces
Cornstarch is a quick thickener that doesn’t affect the flavour of your dish. You’ll want to create a slurry by mixing equal parts cornstarch and water (or another liquid).
How to do it: Stir the slurry into your simmering sauce, allowing it to cook for a few minutes until thickened. Be careful not to overcook, as cornstarch loses its thickening ability if heated too long.
3. Flour-Based Thickening
Best for: Gravies, stews, cream sauces
Flour is another classic thickener. It can be added through a slurry, a roux, or a butter-flour paste.
- Slurry: Mix equal parts flour and water and stir into the simmering sauce. Cook until the raw flour taste disappears.
- Roux: Cook equal parts flour and butter (or fat) until golden before adding your sauce ingredients.
- Butter-Flour Paste: Knead butter and flour together, then whisk into the sauce.
All of these methods will thicken effectively, though flour may slightly alter the flavour and appearance of the sauce.
4. Butter for Emulsification
Best for: Pan sauces, braising liquids
Cold butter whisked into a sauce gives it a richer texture and helps it cling to food.
How to do it: Stir pats of cold butter one at a time into your sauce over low heat, whisking until fully melted. This method adds creaminess without dramatically altering the flavour.
5. Add Cream
Best for: Cream sauces, gravies, pasta sauces
Heavy cream gives your sauce a velvety texture and helps it stick to food better.
How to do it: Stir in a small amount of cream while the sauce is simmering. The richness will thicken the sauce slightly without overpowering the dish. Just remember to taste and adjust the seasoning, as the cream can mellow the sauce’s flavours.
6. Incorporate Cheese
Best for: Pasta sauces, cream-based sauces
Adding cheese to your sauce can make it thicker and give it a rich, creamy texture.
How to do it: Stir grated or crumbled cheese into your warm sauce, allowing it to melt and blend in. Parmesan, cream cheese, or goat cheese all work well, depending on the dish. Just be mindful that cheese can add salt, so taste before seasoning.
By using any of these methods, you can easily rescue your sauce and get it to the perfect consistency. Happy cooking!
