What are the (most common) different ways to thicken sauces and gravies?
I know of a few ways to thicken sauces and the like:
- Egg (protein)
- Flour (protein / starch)
- Starch (cornstarch etc)
- Reduction (reducing watery component)
Are these the only common ones, or what else should a cook keep in his repetoire?
Best Answer
Major ways of thickening a sauce -- or, for that matter, some other liquid:
- Starch (e.g., flour, cornstarch, tapioca, arrowroot)
- Emulsion (e.g., butter, cream, yolk, mustard, blending in lecithin-and-fat)
- Coagulated protein (e.g., blood, egg, pureed seafood)
- Gels/polysaccharides (gelatin, alginate, xanthan, pectin, agar agar, guar gum)
- Suspension (general puree of solids)
Note that some of the examples of one category can also fit into another.
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Quick Answer about "What are the (most common) different ways to thicken sauces and gravies?"
- Thickening Sauces By Reducing.
- Thickening Sauces With Starch.
- Thickening Sauces With Egg Yolks.
- Thickening Sauces With Purees.
- Finishing Sauces With Butter.
What is the most common way to thicken sauces?
Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.How do you thicken sauces and gravies?
Answer: Most sauces and gravies are thickened with some kind of starch. The most common are flour and cornstarch, though potato starch, arrowroot and tapioca flour also work well.What are 3 methods for thickening sauces?
What are different methods for thickening sauces?What are 4 ways sauces are typically thickened?
7 Ways to Thicken Every Kind of Soup, Sauce, Stew, & Gravy- Flour.
- Cornstarch.
- Tomato Paste.
- Reduce Liquid.
- Butter.
- Add Egg Yolk.
- Add Pureed Vegetables.
Alternative Starches: How to thicken sauces without flour
More answers regarding what are the (most common) different ways to thicken sauces and gravies?
Answer 2
What you listed are definitely the most common ways to thicken a sauce and most chefs stick to these basics.
However there ways I can think of to thicken sauce that you haven't mentioned.
- Some chef use blended cooked vegetables as bases for sauces(carrot, cauliflower, etc). I don't see why it can't work the other way if it is a flavour that works well with your current sauce then the blended vegetables can be added in to thicken that sauce.
- Gelatin found in roast liquids used to make gravies also participate in making the gravy thicker. I wouldn't recommend using powered gelatin though. You'll most likely end up putting too much and turn your sauce into savory jello. (Hmmmm lol)
- Xanthan gum as derobert mention in his comment can also be used to thicken sauces. It is a type of natural corn sugar polysaccharide. However note that it is safe to ingest up to 15 grams per day. Eating too much of it will cause bloating and gas.
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