Mastering the art of thickening: Rescue thin sauces easily
French cuisine is renowned for its sauces, but it's hard to imagine many of our traditional dishes without this addition. Crafting a good sauce is truly an art form. One of the most common challenges is dealing with a sauce that's too thin. So, how can you remedy this?
A watery, thin sauce is a frequent occurrence. There's no need to start from scratch. Fortunately, there are many simple tricks to quickly improve the sauce's consistency without creating unsightly lumps.
Helpful flour
If your sauce is too thin, it can usually be saved with an item we all have in the kitchen cupboard: flour. For thickening, wheat flour is ideal, but potato flour can also be effective. Begin by pouring a small amount of the sauce into a cup, adding one or two tablespoons of flour, and mixing thoroughly. Incorporate this mixture back into the sauce, mix everything together, and bring it to a boil. Another popular method is the roux: simply fry flour in butter in a 1:1 ratio. Add this roux to the sauce and stir. This method is a favourite among grandmothers.
Velvety consistency
Cream can also be used to thicken sauces, a method familiar to fans of classic soups. The process is similar for sauces. You must first temper the cream to prevent it from curdling and forming lumps. Pour a small amount of the sauce into a cup and mix it with cream. Add this mixture to the sauce, mix well, and the sauce will gradually thicken. You can substitute the cream with mascarpone cheese or melted cheese.
Clever methods
Looking for less common methods? Consider adding butter, crustless bread, or breadcrumbs to the sauce. Cooked vegetables are another option. Blend potatoes, carrots, courgettes, or lentils and incorporate them into the sauce. This approach enhances the flavour of the dish, which is why these methods should be chosen based on the sauce type, as they are not as neutral as flour-based options. However, they do ensure a smooth consistency.
