We’ve all been there—dinner is coming along smoothly, you’ve got the sides prepped, the main is done, and all that’s left to do is make a quick sauce to drizzle on top of everything. But alas, your sauce is thin, runny, and refuses to cling to anything. The good news is that there are plenty of ways to fix it. The best method will depend on what kind of sauce you’re preparing. From teriyaki glaze to tomato sauce to creamy pan sauce, here are the best ways to thicken any type of sauce or dressing.
Method 1: Cornstarch Slurry
Cornstarch has exceptional thickening power, but adding it directly to a sauce will cause a series of small clumps to form. Instead, make an easy cornstarch slurry, which will help to thicken your sauce and ensure that it stays super smooth. To do so, whisk together one tablespoon of cornstarch and one tablespoon of water. Add the mixture to the sauce and cook over medium heat until it comes to a simmer, then reduce the heat and stir until the sauce reaches the consistency you’re looking for. This works because once cornstarch is mixed with water and placed over heat, the starch molecules will swell and expand, causing the sauce to thicken. This method is the best for clear sauces and glazes like the glaze used for this Hawaiian Shoyu Chicken.
Method 2: Roux
A roux (pronounced: roo) is a mixture of flour and fat that, when heated, works similarly to a cornstarch slurry. The flour molecules in the mixture swell and expand, thickening the sauce as it’s heated. To make a roux, combine equal parts flour and softened butter in a saucepan set over medium heat and whisk constantly. Heat the roux until it starts to smell like toasted flour and has a light golden color, which only takes a few minutes. Unlike a cornstarch slurry, a roux can add a nutty flavor to your sauce and will appear cloudier, making this option best for creamy sauces like cheese sauce (like the one in our macaroni and cheese) or classic gravy.
Method 3: Cream Or Butter
Adding cream or butter to a thin pan sauce can help it thicken. Both butter and cream contain water, but they also contain a significant amount of fat (usually 80% and 36%, respectively) that can help emulsify and thicken a sauce. Note that you may need to adjust the seasoning, as cream may dilute the flavor of the sauce. This method is best for pan sauces to serve with chicken, pork, and steak, such as the olive pan sauce in this Dirty Martini Steak Frites recipe.
Method 4: Eggs
Unlike some of the other thickeners on this list, whole eggs and egg yolks can thicken a sauce with and without heat. Eggs can also add extra body and volume while creating a velvety, glossy sheen. For hot sauces, tempering the eggs is crucial to keep them from curdling. To do this, beat the eggs in a separate bowl and slowly whisk about ½ cup of the warm sauce into the eggs to slowly raise the temperature. Then, transfer the egg mixture to the rest of the sauce and whisk thoroughly until thickened. For cold sauces and dressings, whisk the eggs with oil or another fat to help emulsify the mixture, exactly like you would for a Caesar Salad Dressing. If you’re worried about consuming raw eggs, grab pasteurized eggs and use them within a few days of purchase.
Method 5: Reduce It
This one might seem obvious, but the easiest way to thicken a sauce is to allow some of the liquid to evaporate by simmering the sauce until it has reduced. This is best for tomato-based sauces such as marinara, bolognese, or BBQ sauce.
Method 6: Blend With Rice Or Bread
Take a note from romesco or the classic Greek soup avgolemono and try using rice, bread, or potatoes as a thickener. Blending a warm sauce in a high-powered blender with one of these ingredients will release the starch. Then, heat the mixture to allow the starch molecules to swell and expand. This method works great for soups and stews.
