Sauces Help

[lcbateman3]

Hey all,

Quick question really. Wife and I have been working on creating our own sauces for a while now. While the flavor is great it is always thinner then we would like. Is there a non flavor thicking agent out there? Or any tips you can give me?

Thanks!

 

[NRA4Life]

Thicken with corn starch, or let it simmer and thicken through evaporation, or check your ingredients and find a way to use a substitute that has less of a water base.

 

[Lake Dogs]

We reduce the heat (dramatically) and let evaporation do its magic.

 

[bigabyte]

Reduction is the best way without adding any flavor, but can make the overall flavor a little more dull from all that simmering. Corn Starch adds a little flavor, but in addition to thickening it gives a very shiny "sheen" to the sauce which can be very attractive.

 

[lcbateman3]

Yea I think I really do need the sheen, mine is kinda dull now. May give it a try this weekend. Big practice run planned.

 

[BigButzBBQ]

Not That I know anything about BBQ sauce but, the advice these brethren are giving you, is truly spot one, evaporate or cornstarch. You'll be good to go. :wink:

 

[dswfondy]

In our sauces we dont add any thickner, in bottling or just for rest or comp use. sauces tend to thicken up when cooled enough for us, depending on what kind of sauce use tomato paste, or even gelatin could work. We add 1lb butter clarified butter for our shine

 

[Southern Home Boy]

If you use worcestershire sauce as an ingredient, you could substitute worcestershire powder. It cuts down on the liquid ingredients but still provides the same flavor and depth.

 

[Grillman]

I've tried flour, cornstarch, and arrowroot; but, what I like best
is to add some Mashed potato flakes as a thickener.

It works right away, and you don't have to bring the sauce to a boil
either....as long as the sauce is hot.
Ad a little at a time, until you get the desired thickness.
I use it in Au Jus, soups, stew, and gravies.

 

[Gowan]

Xanthan gum is a powerful thickener that doesn't require boiling to work. I tiny amount is all it takes - just be careful with the stuff or you run the risk of getting that "jellified" texture you find in fat free salad dressings.

 

[dannypat21]

Reducing always works. Simmer and it will thicken

 

[jason]

I tried making my first sauce from scratch last night and it's almost too thick. It has the consistency of runny apple sauce or a thin relish. I may also try straining it but I'm not sure whether to do that while it's hot or do it now while it's cold.

I think I might need an emulsion blender for next time. I wonder if that would help.

 

[n-2-que]

just remember corn starch does not reheat the best it is also cloudy... arrowroot is better, no problem with reheat and is clear. anyone uses cornstarch try arrowroot there is a big difference and you will prob never use cornstarch again.

 

[BBQ Grail]

Xanthan gum is a powerful thickener that doesn't require boiling to work. I tiny amount is all it takes - just be careful with the stuff or you run the risk of getting that "jellified" texture you find in fat free salad dressings.

Excellent choice...

 

[landarc]

If you are planning on releasing the sauce for commercial use, you are better going with Guar Gum or Xanthan Gum as that is where you are going to end up anyways. I prefer Arrowroot for thickening when doing things like Asian style cooking, cornstarch is not the true thickener for clear sauces. I used to reduce sauces more often, but, I am of the belief that reduction dulls the flavor of the sauces and does affect the flavor and texture due to concentrating total suspended solids density.

 

[bassbuster33]

+1 on the Arrowroot. It the sauce thickener of choice in this kitchen.

 

[Frank Grimes]

Soy lecitin is a thickener that is used in many kitchens for thickening sauces, gravies, etc. You can find it at most stores, and it has no taste. As mentioned above, xantham gum also works the same way.