Bind The Sauce – That’s How it Works

Thicken the sauce with cornstarch

If you find during cooking or at the end that your sauce is too thin, you can use cornstarch to thicken it. You will need 1 tablespoon of cornstarch and some water.

• Mix the starch with the lukewarm water using a whisk until it dissolves without lumps.
• Pour the liquid into the already heated sauce while stirring.
• Let everything boil for a few more minutes until the desired consistency is reached.

Thicken the sauce with a roux

A roux is a popular way to thicken sauces and give them a creamy consistency. All you need is butter and flour in a 1:2 ratio. To bind 250ml of sauce, you should make about 30 grams of roux. For this, you need 10 grams of butter and 20 grams of flour.

• Heat the butter (or vegetable margarine) in a saucepan until it is liquid.
• Gradually add about twice as much flour as butter and stir this vigorously into the butter with a whisk until a dough-like mass is formed.
• When the flour and butter have combined into little golden lumps, gradually add the sauce liquid while stirring and let it simmer for a few minutes.

Thicken the sauce without ingredients

If you don’t have any flour or cornstarch at home, you can thicken your sauce without any additional ingredients.

• Let the sauce simmer in the pot with the lid on over low heat for about 20 minutes, stirring occasionally.
• Due to the long cooking time, the water in the sauce evaporates and the consistency becomes creamier.
• However, this method also reduces the amount of sauce you use. So only let the sauce simmer for as long as you have enough liquid to start with.