Tiffany Haney
Creating a delicious pan sauce can elevate a dish, but a thin, runny sauce can ruin it. Luckily, there are many ways to thicken a sauce, from using pantry staples like flour, cornstarch, arrowroot powder, and instant potato flakes, to simply reducing the liquid. A classic thickening agent is a roux, made with equal parts fat and flour by weight, usually butter. Cornstarch is a powerful gluten-free alternative that won't make the sauce cloudy, and a general rule is to use 1 tablespoon per cup of liquid in the recipe. To use cornstarch, make a slurry by whisking it with an equal amount of cold liquid, then add it to the sauce and boil for 1-2 minutes. Another option is to whisk in pats of cold butter, emulsifying the liquid and increasing thickness.
| Characteristics | Values |
|---|---|
| Testing the thickness of the sauce | Dip a wooden spoon in the sauce and look at the back of it. If the sauce coats the back of the spoon, it's thick enough |
| Thickening agents | Flour, cornstarch, arrowroot powder, instant potato flakes, tempered eggs, butter, roux, beurre manie |
| Using flour | Add 2 tablespoons of flour for every cup of liquid in the recipe. Whisk the mixture into the pot and simmer until the sauce has thickened |
| Using cornstarch | Mix 1 tablespoon of cornstarch with equal parts water to create a slurry. Pour the slurry into the pot and whisk continuously over high heat until the sauce starts to thicken |
| Using arrowroot powder | Arrowroot is a gluten-free alternative to flour and will keep the sauce clear. Use 1 tablespoon for every cup of liquid in the recipe |
| Using instant potato flakes | Start with a small amount and stir. Potatoes should complement the flavor profile of the sauce—creamy sauces work well |
| Using tempered eggs | Whisk small amounts of hot liquid into the egg mixture until it reaches the same temperature as the sauce. Slowly whisk the egg mixture into the sauce at a lower heat to prevent curdling |
| Using butter | Slice a stick of butter into small pats (about 1 to 1 1/2 teaspoons). Add one pat of cold butter to the sauce and whisk until it melts. Continue adding butter until the sauce reaches the right consistency |
| Using roux | Heat butter over medium heat. Add a sprinkle of flour and wait until it bubbles. Add the rest of the flour and whisk until the mixture forms a thick paste. Add the roux to the sauce and whisk to combine |
| Using beurre manie | Hand-knead a paste of butter and flour. Slowly whisk the paste into the sauce and let it boil for 1 minute until thickened |
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What You'll Learn
Use flour
Flour is a great option to thicken sauces, gravies, and soups. It is likely that you will already have it in your pantry, and it is not gluten-free. If you are gluten intolerant, cornstarch is a good alternative.
A classic way to thicken a sauce with flour is to make a roux. This is a mixture of equal parts fat and flour by weight. Usually, people use butter for the fat. To make a roux, heat butter over medium heat. Sprinkle in a small amount of flour and wait for it to bubble. Then, add the rest of your flour and whisk until your mixture forms a thick paste and is golden brown. Add the roux to your sauce and whisk to combine.
You can also make a slurry by mixing equal parts flour and water or another liquid. Stir the slurry into your sauce and simmer it for a few minutes, or until the sauce has thickened and the taste of flour is cooked out. You can also add the slurry at the end of the cooking process. For every cup of medium-thick sauce, use two tablespoons of flour mixed with a quarter cup of cold water.
Another option is to make a beurre manié, or kneaded butter, by hand-kneading butter and flour into a paste. Then, slowly whisk the paste into your sauce and let it boil for one minute until thickened.
Keep in mind that flour will make your sauce cloudy, so if you want a clear sauce, cornstarch is a better option.
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Use cornstarch
Cornstarch is a common thickening agent used in cooking. It is an excellent gluten-free alternative to flour and won't make your sauce look cloudy. However, if you add cornstarch directly to the liquid, it will clump up and create lumps. To avoid this, you need to make a slurry. A slurry is a mixture of equal parts cornstarch and liquid (usually cold water, stock, or wine). For each cup of liquid you want to thicken, use one tablespoon of cornstarch. You can mix the cornstarch and water together in a Mason jar, which makes the process easier.
Once you have a smooth slurry, add it to your sauce. Stir the sauce over medium heat until it thickens and bubbles. To test if it's ready, dip a spoon into the sauce and see how thoroughly it coats the back. If you're happy with the consistency, remove the sauce from the heat. If not, add more slurry and cook for a few minutes more. Be careful not to overcook cornstarch-thickened sauces, as the starch will lose its thickening properties and the sauce will thin out again.
If your sauce is quite acidic (for example, if it's tomato-based), the acid will cause cornstarch to lose some of its effectiveness. In this case, you can substitute arrowroot or tapioca starch, which also freeze better than cornstarch. Conversely, don't use arrowroot to thicken a cream or milk-based sauce, as it can become slimy.
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Use arrowroot powder
Arrowroot powder is a fine white powder made from dried tubers of the Marantha arundinacea plant, native to the West Indies. It is a popular choice for thickening sauces as it has twice the thickening power of wheat flour and does not alter the flavour of the food.
To use arrowroot powder to thicken a pan sauce, start by mixing one tablespoon of arrowroot powder with three tablespoons of water for each cup of sauce. It is important to create a slurry by stirring until the mixture is completely smooth. This can then be slowly incorporated into the sauce, whisking continuously.
It is important to note that arrowroot powder thickens at a lower temperature than other thickeners like flour or cornstarch. Therefore, it should be added at the very end of cooking, no more than 10 minutes before serving the meal. It should also not be overheated or overcooked, as extended high heat and vigorous stirring can nullify its thickening properties.
Arrowroot powder is particularly useful for sauces using eggs or other ingredients that should not be boiled, as it thickens below the boiling point. It is also a good option for clear fruit glazes and jellies as it does not require cooking to remove any raw taste.
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Reduce the liquid
Reducing the liquid in a pan is one of the easiest ways to thicken a sauce. This method works best for sauces that already have a lot of natural body, like tomato sauce and fruit sauce.
To reduce the liquid, first, bring the sauce to a simmer. Adjust the heat so that small bubbles burst steadily on the surface. Stir every few minutes with a rubber spatula to prevent the bottom and sides of the pan from scorching.
As the sauce heats, it will begin to thicken. Watch the sauce closely and do not let the bubbles become too large, as they will creep up the side of the pan and boil over. When the bubbles begin to enlarge, reduce the heat to low.
Keep in mind that reducing the liquid will also concentrate the flavours in your sauce. If your sauce is already very salty or spicy, you may want to try another thickening method.
To test if your sauce has reached the desired thickness, dip a spoon into the sauce and see how thoroughly it coats the back. You can also test the sauce by pouring it onto a plate and tilting it to see how much it runs.
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Add instant potato flakes
Thickening a pan sauce with instant potato flakes is a quick and easy way to add texture and richness to your dish. Instant potatoes are dehydrated potato flakes or granules that can be rehydrated with hot water or milk. They are made by cooking and mashing fresh potatoes, then drying them, resulting in a product with a long shelf life.
Instant potatoes are an effective thickening agent because they absorb moisture and expand, creating a thicker consistency. This process of absorption and gelatinization occurs rapidly, making it a time-efficient option compared to other thickening methods. The starches in instant potatoes act similarly to traditional thickeners like cornstarch or flour, forming a stable emulsion that increases the viscosity of the sauce.
To thicken a pan sauce with instant potato flakes, start by preparing your sauce as usual. Ensure the flavours are balanced before thickening. You can use instant potato flakes, granules, or powdered instant potato—choose the type that suits your recipe best. As a general rule, start with a small amount of instant potatoes. Typically, about 1 to 2 tablespoons per cup of sauce should be enough.
Gradually sprinkle the instant potatoes into your sauce while continuously stirring. This ensures even distribution and prevents clumping. You will notice the sauce thickening almost immediately. If the sauce doesn't reach your desired thickness, you can always add more instant potatoes incrementally. Taste and adjust the seasoning as needed, as instant potatoes can add extra body to the sauce, requiring a bit more salt to compensate.
Using instant potato flakes is a simple and efficient way to thicken your pan sauce, enhancing the texture and flavour of your dish.
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Frequently asked questions
Dip a spoon into the sauce and see how thoroughly it coats the back. If the sauce is too thin, it will run right off.
Let evaporation cook out water and concentrate your sauce. Place your sauce on the stove, adjust the heat, and let it simmer. Stir every few minutes to prevent scorching.
You can use pantry staples like flour, cornstarch, arrowroot powder, or instant potato flakes. Add your chosen thickening agent to your sauce and whisk to combine.
This depends on the agent you're using. For cornstarch, use 1 tablespoon per cup of liquid for a thinner sauce, and 2 tablespoons per cup of liquid for a gravy-like consistency. For flour, use 2 tablespoons per cup of liquid.
Whisking in pats of cold butter is one of the classic ways to thicken a pan sauce. Slice a stick of butter into small pats and refrigerate until needed. Then, stir or whisk the butter into your sauce over low heat until it melts. Continue adding butter until you reach your desired consistency.
