Mastering The Art Of Pan Sauce: Tips For A Rich, Thick Consistency

There are several ways to thicken a pan sauce. Whisking in pats of cold butter is a classic method that emulsifies the liquid with the butter, increasing thickness slightly and adding heft and clinginess so your sauce coats food better. You can also add some cornstarch slurry to your simmering sauce, but be careful not to overdo it. Letting evaporation cook out water and concentrate your sauce is one of the easiest ways to thicken it, if not the quickest.

Flour roux

To thicken a pan sauce, you can use a flour roux. This involves sautéing onions or shallots in fat and then adding flour to the skillet, cooking it with the onions or shallots, and stirring constantly until it starts to brown. This roux will then thicken your final sauce.

To make a flour roux, heat the pan by itself for a few moments, which will help dissolve the fond (little flavorful brown bits left in the pan). If you want to add your onions, this would be the time to do so. At this point, if you want a really thick sauce, add your butter, and sprinkle in a very small amount (no more than the amount of butter you've added) of regular flour. Whisk this well for about a minute until it seems to thin slightly.

You can also whisk in pats of cold butter to thicken a pan sauce. This method works by emulsifying the liquid with the butter, increasing thickness slightly and adding heft and clinginess so your sauce coats food better.

Additionally, you can let evaporation cook out water and concentrate your sauce to thicken it. All you need to do is place your sauce on the stove, adjust the heat, and let time do the rest. This is best for sauces which already have a lot of natural body, like tomato sauce and fruit sauce.

Butter emulsion

To thicken a pan sauce, you can whisk in pats of cold butter. This method works by emulsifying the liquid with the butter, increasing thickness slightly and adding heft and clinginess so your sauce coats food better.

To do this, slice a stick of butter into small pats (about 1 to 1 1/2 teaspoons), and place them on a plate. Refrigerate them on the plate until ready to use.

Whisk the butter into the sauce over low heat.

You can also thicken the sauce more by adding some cornstarch slurry to your simmering sauce. Be careful, do it a tiny bit at a time, you're kind of screwed if you over thicken.

Another way to thicken a pan sauce is to let evaporation cook out water and concentrate your sauce. All you need to do is place your sauce on the stove, adjust the heat and let time do the rest. This is best for sauces which already have a lot of natural body, like tomato sauce and fruit sauce.

Evaporation

To thicken a pan sauce using evaporation, bring the sauce to a simmer and adjust the heat so that small bubbles burst steadily on the surface. Cook the sauce uncovered, stirring every few minutes with a rubber spatula to ensure that the bottom and sides of the pan don't scorch.

The key to this method is to let the sauce reduce and concentrate its natural body. As the sauce reduces, the water will evaporate, leaving behind a thicker and more concentrated sauce.

It's important to note that this method is best for sauces that already have a natural body, as it may not be as effective for thin or watery sauces. Additionally, be careful not to over-reduce the sauce, as it can become too thick and difficult to work with.

Other methods to thicken pan sauce include whisking in pats of cold butter or adding a cornstarch slurry to the simmering sauce. However, evaporation is a simple and effective way to thicken pan sauce without the need for additional ingredients or complex techniques.

Cornstarch slurry

To thicken a pan sauce, you can use a cornstarch slurry. This method involves adding a small amount of cornstarch to the simmering sauce, but be careful not to add too much, as it can easily over-thicken.

To make a cornstarch slurry, simply mix cornstarch with an equal amount of cold water to create a smooth paste. The ratio of cornstarch to water can be adjusted depending on the desired thickness of the sauce. For example, if you want a slightly thicker sauce, you can use a 1:2 ratio of cornstarch to water.

Once you have prepared the cornstarch slurry, slowly stir it into the simmering sauce while continuing to stir. This will help to distribute the cornstarch evenly and prevent it from settling at the bottom of the pan. Allow the sauce to simmer for a few minutes to allow the cornstarch to fully thicken the sauce.

It's important to note that cornstarch can alter the color of a sauce, giving it a lighter or cloudier appearance. If you want to maintain the natural color of the sauce, consider using a different thickening agent, such as flour or butter.

Additionally, when using cornstarch to thicken a pan sauce, it's crucial to add it gradually and stir continuously to avoid lumps.

Whisking cold butter

To do this, slice a stick of butter into small pats (about 1 to 1 1/2 teaspoons and place them on a plate. Refrigerate them on the plate until ready to use.

Stir or whisk over low heat. Whisk in cold butter cut into small chunks. That will give you an emulsion with a nice mouth feel.

You can also thicken the sauce more by adding some cornstarch slurry to your simmering sauce. Be careful, do it a tiny bit at a time, you're kind of screwed if you over thicken.

With practice, pan sauces will become second nature.

Frequently asked questions