How to thicken sauce with starch or flour

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Delicious sauce is a great addition to the main course. However, it often turns out to be liquid. But you really want to get a viscous, fragrant mass, which looks appetizing. To do this, you need to use ingredients that help thicken the sauce.

Easy way with starch

This is one of the most popular methods. Starch will help thicken the sauce. You just need to add the right amount. To do this, take the following ingredients:

• glass of water;
• 500 ml sauce;
• a tablespoon of starch.

Instead of water, it is allowed to use broths, vegetable, meat or fish broths. Most often, potato starch is used to thicken the sauce. However, for some dishes they also take corn. Usually it is prescribed in recipes. You can take any sauce.

How to thicken a sauce?

You can do it step by step as follows:

1. Starch should be put in a bowl.
2. Pour it with cold water, mixing thoroughly. What is the best way to dilute starch? It's easier to use a whisk. Whipping the mass quickly enough, you can achieve rapid and complete dissolution of the powder. You can also use a mixer. But this is useful if you are preparing a large portion of the sauce.
3. Then the sauce itself is heated over low heat.
4. When it boils, introduce starch water, doing it slowly, in a thin stream. Constantly stir the mass.
5. After the composition is brought to a boil again, boiled for a couple more minutes, and then removed from the stove. The dish is ready.

Tomato sauce

You can prepare a product of the desired consistency by taking the following ingredients:

• kilogram onion;
• four kilograms of tomatoes;
• 300 grams of sugar;
• five tablespoons of starch;
• four chili peppers;
• three tablespoons of s alt;
• a couple of teaspoons of paprika;
• the same amount of ground cinnamon;
• ten carnations;
• four bay leaves;
• 120 grams of 9% vinegar.

Tomatoes are washed, chopped with a blender. You can also scroll them through a meat grinder. Onions are peeled and cut into half rings. Pour tomato puree into the pan, put pepper pods, onions, bay leaves and cloves. Add sugar, s alt, spices. Stir thoroughly. Cover the pan with a lid and put on medium heat.

After boiling, cook the sauce on low gas for another two hours. Stir occasionally.

Then put a sieve on a clean container, filter the sauce. After that, put on the stove, bring to a boil. If the mass turned out to be liquid, you canthicken the sauce. To do this, it is boiled for three hours. But it will be easier to add starch, mix thoroughly, and then cook for another thirty minutes. After that, pour in the vinegar, remove the sauce from the stove. Such a blank can be laid out in sterile jars and rolled up for the winter.

Flour sauce

This is another easy way to thicken the sauce. You need to add flour to it. You can do this in various ways:

1. The simplest is to sift the flour over the saucepan with the finished sauce, heat the mass, stirring constantly. The main thing is to prevent the formation of lumps.
2. The second option is suitable for those who are not too lazy to boil sauces. To do this, about a tablespoon of flour is diluted in warm water. After this liquid is poured into the sauce in a thin stream, stirring. The sauce will become thinner due to the water, so you need to give it time to boil down.

Sometimes flour is fried with butter. This slightly changes the taste of the finished dish.

Flour sauce recipe

This product is called "White". It requires a minimum amount of ingredients. To prepare such a sauce, you need to take:

• 500 ml cream;
• 50 grams of butter;
• a tablespoon of flour;
• s alt and pepper to taste.

This sauce can become the basis for new dressing options. To begin with, put a frying pan with a thick bottom on the stove, melt the butter on it. Lightly fry flour on it. Make sure it doesn't get dark. Stirring constantly, add halfcream. Stir the mass well so that lumps do not form. The sauce will then thicken. Then spices and the rest of the cream are introduced. Stir again. After thickening again, the sauce is ready to use.

In the future, you can add various spices, herbs, put vegetables and so on. You can also use milk instead of cream, thereby reducing the calorie content of the dish.

Inexperienced chefs often wonder how to thicken a sauce. After all, you want to get a rich gravy, which at the same time will look decent. A great option is to use starch or flour. These ingredients are in every home. The only negative is the constant stirring of the mass so that lumps do not form.