Thicken a sauce with a creamy texture is very simple. First you can try to shrink it on the stove. If this method doesn't work or if you're short on time, you can use an ingredient with a thickening power. Flour, butter, eggs, and cornstarch are among the simple and commonly used ingredients you can use to thicken a sauce.
Steps
Method 1 of 2: Thicken a Sauce on the Stove
Step 1. Bring the sauce to a light boil
The easiest way to thicken a sauce is to shrink it over the heat. This method allows you to evaporate part of the liquid ingredients that make up the sauce, which then becomes thicker. Adjust the heat so the sauce can simmer gently.
The sauce should simmer slowly and steadily, never reaching the boiling point
Step 2. Don't let the sauce boil
It is important to check the pot and adjust the heat to prevent the sauce from reaching boiling point. If the heat is excessive, the milk or its derivatives could separate, ruining the consistency of the sauce. Adjust the heat so the sauce continues to simmer slowly and make sure it never reaches a full boil. If it starts to boil, immediately reduce the heat or remove the pot from the heat for a while.
If the milk or its derivatives were to separate, the flavor of the sauce as well as the consistency would also be affected, so never lose sight of it
Step 3. Stir the sauce frequently
You will need to be very focused as the sauce shrinks over the heat. Creamy sauces tend to burn easily, so you need to stir them all the time.
Use a wooden spoon to stir the sauce as it thickens
Step 4. Let the sauce simmer until it has reached the desired consistency
The time it takes depends on the degree of density you want to obtain and the type of sauce. In general, it can take 10 to 30 minutes to thicken a sauce.
Test the consistency of the sauce every 10 minutes to see if it has reached the desired density. It is important to check it to avoid leaving it on the fire longer than necessary
Step 5. Add a thickener if the sauce is not yet creamy enough
In some cases, shrinking it on the stove is not enough to achieve the density that chefs consider to be correct. If the sauce has been on the stove for 30 minutes but still isn't thick and creamy enough, consider using a thickener.
Method 2 of 2: Use a thickener
Step 1. Thicken the sauce with the flour
Mix the flour with cold water in equal parts in a small bowl. When you have a smooth, smooth mixture, add it to the sauce, one tablespoon at a time. Stir with the whisk to incorporate the mixture into the sauce, then let it simmer over the heat for about 5 minutes to avoid tasting raw flour when you eat it.
In general, it will take about 4 teaspoons (or 20 ml) of the flour and water mixture to thicken a liter of sauce
Step 2. Thicken the sauce using a roux
Measure the flour and butter in equal parts. Let the butter melt over medium heat, then stir in the flour, stirring until it is completely blended with the butter. Add the roux to the sauce a little at a time, stirring with the whisk, until it has reached the desired density.
- If you want to further develop the flavor of the roux, you can let it cook for a couple of minutes before adding it to the sauce.
- You will need 2 to 4 tablespoons (30-60 ml) of roux for every 250 ml of sauce to thicken.
Step 3. Thicken the sauce using cornstarch
Mix it with cold water in equal parts. Stir the mixture with the whisk until it has a uniform consistency to prevent lumps from forming in the sauce. When the two ingredients are well blended, add the mixture to the sauce: one tablespoon (15 ml) at a time. Stir the sauce for a couple of minutes over medium heat to thicken it.
- You will need about 2 tablespoons (30 ml) of the water and cornstarch mixture for every 250 ml of sauce to thicken.
- You can slightly vary the doses according to the density you want to give to the sauce.
Step 4. If the sauce contains eggs, thicken it using a yolk
If you're making a sauce that includes eggs, such as hollandaise sauce, egg yolk is a great thickener. Break an egg into a container and transfer the yolk to a separate bowl. Beat the yolk with the whisk, then pour a small portion of the sauce to thicken into the bowl (one tablespoon at a time), stirring continuously to incorporate it into the yolk. Continue until you have transferred approximately 250ml of the sauce to the bowl. At that point, return the sauce you added the yolk to to the pot. Add it a little at a time slowly, until you get the desired consistency.
- You may need to use the entire portion of sauce in which you diluted the yolk to thicken the original preparation.
- Stir in a little at a time, until the previously runny sauce has reached the desired consistency.
Step 5. Thicken the sauce with a mixture of butter and flour
Measure the two ingredients in equal parts, transfer them to a bowl and work the butter using a fork to mix it with the flour. Continue to mash the butter and mix it with the flour until you get a smooth mixture. Take a level spoonful of the mixture and work it with your hands to give it a rounded shape. When you have a ball, add it to the sauce while mixing it quickly. Keep stirring until you reach the desired consistency.
- If necessary, you can also add several balls of butter and flour until you get the desired consistency.
- Incorporate one ball at a time.
