Step 1
Why Sauces Turn Out Thin
Before fixing the problem, it helps to understand it. Most sauces thin out for one of three reasons:
Step 2
Method 1: Reduction (The Default Approach)
Reduction is the simplest and most flavor-forward method. You remove moisture by simmering the sauce uncovered, concentrating everything left behind — sugars, acids,…
Step 3
Method 2: Flour-Based Thickening
This is a French technique where equal parts softened butter and plain flour are kneaded together into small balls, then whisked into a hot sauce a piece at a time.
Step 4
Method 3: Cornstarch Slurry — Natural, Just Not Grain-Free
Some readers avoid processed additives but still reach for cornstarch — and that's perfectly reasonable, since cornstarch is simply ground corn.
Step 5
Method 4: Arrowroot
Arrowroot powder comes from the rhizomes of the Maranta arundinacea plant and behaves similarly to cornstarch, but with a couple of key differences:
Step 6
Method 5: Egg Yolks (Liaison)
A liaison is a mixture of egg yolks and cream whisked together and stirred into a hot (but not boiling) sauce.
Want the full guide?
Read every step, tip, and detail on Post411.