Sauce secrets: Quick fixes for perfect thickness every time
French cuisine is famous for its sauces, but it's also hard to imagine many of our native dishes without a delightful sauce accompanying them. Preparing a good sauce is truly an art. Often, the most common issue is dealing with a sauce that's too thin. How can you resolve this?
A watery, thin sauce? It happens frequently. Fortunately, there's no need to start from scratch. There are many simple tricks that can quickly change the consistency of the sauce without creating unappetizing lumps.
Helpful flour
When the sauce is too thin, the problem can often be solved with a staple item always found in the kitchen cupboard: flour. For thickening, wheat flour is ideal, but potato flour can also work. First, you can pour a small amount of the sauce into a cup, add one or two tablespoons of flour, and mix thoroughly. Pour this mixture back into the sauce, stir everything together, and bring it to a boil. The second method is making a popular roux. Simply fry flour in butter in a 1:1 ratio, add the roux to the sauce, and stir. This method is a favorite passed down from our grandmothers.
Velvety consistency
Cream can also be used to thicken the sauce. This method is well-known to lovers of classic soups, and it applies to sauces as well. First, you need to temper the cream; otherwise, it will curdle and form lumps. Pour a small amount of the sauce into a cup, mix it with cream, and then return it to the sauce while stirring. The sauce will thicken slowly. You can also use mascarpone cheese or melted cheese as a substitute for cream.
Clever methods
Looking for less conventional methods? Try adding butter, pieces of bread without crust, or breadcrumbs to thicken the sauce. Cooked vegetables can also be used; blend potatoes, carrots, zucchini, or lentils and incorporate them into the sauce. This will not only thicken but also enhance the flavor of the dish. These methods should be chosen according to the type of sauce, as they affect the taste and aren't as neutral as those using flour. However, they ensure a deliciously velvety consistency.
