There are multiple effective ways to thicken a sauce:
- Flour: Make a roux with equal parts fat and all-purpose flour, or add a flour slurry (flour mixed with water) and simmer until thickened. This works well for dairy-based sauces but will make the sauce cloudy.
- Cornstarch or Arrowroot: Mix with equal parts water to make a slurry and whisk into the sauce over high heat until thickened. These keep the sauce clear and work well for many sauces.
- Tomato Paste: Adding tomato paste early in cooking can thicken and add flavor to tomato-based sauces.
- Reduce the Liquid: Simmer the sauce to evaporate water and concentrate flavor, naturally thickening the sauce.
- Butter: Swirling a pat of butter at the end of cooking can slightly thicken and enrich the sauce.
- Egg Yolk: Temper egg yolks with hot sauce, then whisk into the sauce to thicken rich cream sauces.
- Pureed Vegetables: Puree starchy vegetables (like potatoes or squash) and stir into the sauce to thicken it naturally.
The choice of method depends on the type of sauce and desired texture.
