There are several ways to thicken a sauce, each with its own characteristics. On method, which I have to admit, I under-utilize is to use cornstarch and a little water. Using cornstarch is nice, because unlike say a roux, or other flour based thickeners, you don’t really need to cook out the raw taste of the flour for several minutes – with cornstarch you’re ready to go right away. I'll sometimes use butter, but that method can cause you to break the sauce....which is a mess. Corn starch gives the sauce a glossy look, and mouth feel, which is also very cool. Finally, using cornstarch to thicken a sauce is supper quick and easy. At the last minute, if you find you need it, you can just grab a bit of cornstarch, mix with water, and you’re good to go. Hope you find the technique useful!!
How to Thicken a Sauce with Corn Starch
- Bring whatever sauce or liquid you want to thicken to a simmer
- In a little ramekin, pour some corn starch, and add about half the amount of water as cornstarch; stir to combine, which makes a “slurry”
- How much do you need? Well it’s tough to tell, because I don’t know how much liquid you have, and how thick you want the sauce.
- General rule of thumb, a tablespoon of slurry is usually enough for any sauce (half a cups worth) that I’m making…but make more that you think you need, and then add it slowly bit by bit, stopping when you want
- Once your slurry is made, and your un-thickened sauce is simmering, slowly drizzle the slurry into the sauce, stirring with a whisk as you go
- The sauce will thicken immediately, but not reach the full thickening power unless it’s lightly boiling, so make sure it is
- Continue until the sauce gets to the desired consistency….if you need to, you can always thin it out with a bit more water
Once you’re at the right thickness, you’re good to go. Thanks!!