Delicious sauce is a great addition to the main course. However, it often turns out to be liquid. But you really want to get a viscous, aromatic mass, which looks appetizing. To do this, you need to use ingredients that help make the sauce thick.
A simple way with starch
This is one of the most popular methods. Starch will help make the sauce thicker. You just need to add the right amount. To do this, take the following ingredients:
- glass of water;
- 500 ml of sauce;
- a tablespoon of starch.
Instead of water, it is allowed to use broths, vegetable, meat or fish decoctions. Most often, to thicken the sauce, they use potato starch. However, for some dishes take and corn. This is usually prescribed in recipes. You can take any sauce.
How to thicken the sauce?
This can be done step by step as follows:
- Starch should be put in a bowl.
- Pour it with cold water, mixing thoroughly. How to breed starch best? It’s easier to use a whisk. Whipping the mass quickly enough, you can achieve a quick and complete dissolution of the powder. You can also use a mixer. But it is advisable if preparing a large portion of the sauce.
- Then the sauce itself is heated over low heat.
- When it boils, starch water is introduced, making it slowly, in a thin stream. Constantly stir the mass.
- After the composition is again brought to a boil, boiled for a couple of minutes, and then removed from the stove. The dish is ready.
Tomato sauce
You can prepare the product of the desired consistency by taking the following ingredients:
- a kilogram of onion;
- four kilograms of tomatoes;
- 300 grams of sugar;
- five tablespoons of starch;
- four chili peppers;
- three tablespoons of salt;
- a couple of teaspoons of paprika;
- as much ground cinnamon;
- ten carnations;
- four bay leaves;
- 120 grams of 9 percent vinegar.
Tomatoes are washed, crushed using a blender. You can also scroll them through a meat grinder. Peel and cut onions in half rings. Tomato puree is poured into the pan, peppers are placed in pods, onions, bay leaves and cloves. Sugar, salt, seasonings are added. Stir thoroughly. Cover the pan with a lid and put on medium heat.
After boiling, boil the sauce on low gas for another two hours. Mix periodically.
Then put a sieve on a clean container, filter the sauce. After that put on the stove, bring to a boil. If the mass turned out to be liquid, you can thicken the sauce. For this, it is boiled for three hours. But it will be easier to add starch, mix thoroughly, and then cook for another thirty minutes. After this, vinegar is poured, the sauce is removed from the stove. Such a blank can be laid out in sterile jars and rolled up for the winter.
Flour sauce
This is another easy way to help make the sauce thick. You need to add flour to it. You can do this in various ways:
- The easiest is to sift the flour over the pan with the finished sauce, warm the mass, stirring constantly. The main thing is to prevent the formation of lumps.
- The second option is suitable for those who are not lazy to boil sauces. To do this, about a tablespoon of flour is bred in warm water. After this liquid is poured into the sauce in a thin stream, stirring. The sauce will become thinner due to water, so you need to give it time to boil.
Sometimes flour is fried with butter. This slightly changes the taste of the finished dish.
Flour Sauce Recipe
This product is called "White." It requires a minimum amount of ingredients. To prepare such a sauce you need to take:
- 500 ml cream;
- 50 grams of butter;
- a tablespoon of flour;
- salt and pepper to taste.
This sauce can be the basis for new refueling options. First, put a pan with a thick bottom on the stove, melt butter on it. Lightly fry flour on it. Make sure that it does not become dark. Without stopping stirring, pour in half the cream. Stir the mass well so that lumps do not form. After the sauce will become thicker. Then introduce spices and cream residues. Stir again. After thickening again, the sauce is ready to use.
In the future, you can add various spices, herbs, put vegetables and so on. You can also use not cream, but milk, thereby reducing the calorie content of the dish.
Inexperienced cooks often wonder how to thicken the sauce. After all, I want to get a rich gravy, which at the same time will look worthy. A great option is to use starch or flour. These ingredients are in every home. The only negative is the constant stirring of the mass, so that lumps do not form.