. If we want it to be thick and aromatic, we can use several techniques depending on the type of dish and the ingredients it is made of. Here are some ways to thicken the sauce.
I add 2 frozen cubes and I have a velvety sauce. A way to thicken the sauce
One of the easiest ways to thicken the sauce, and at the same time add delicacy and velvety consistency is cold butter. That’s why it’s always worth having a few cubes in the freezer. The butter freezes great, you can cut the cube into smaller pieces, put it into a bag and keep in the freezer. The butter prepared in this way will be useful to prepare the perfect sauce. The butter contains fat and milk proteins, which during mixing form an emulsion with liquid in the sauce. Thanks to this, it thickens and takes on consistency. Add one or two frozen cubes at the end of cooking.
How to thicken the sauce? Effective and simple ways
One of the most natural ways to thicken the sauce is reduction. It involves cooking the sauce on a slow heat so as to evaporate excess water and concentrate the taste and consistency. This process involves removing water, which increases the concentration of flavor and thickens the sauce. During reduction, water evaporates, and the remaining ingredients, such as proteins, fats and sugars, become more concentrated. Another way is the roux. The roux is a mixture of flour and fat (e.g. butter), which is fried in a pan and then added to the sauce. The roux can be light, gold or dark, depending on the frying time. The flour contains starch, which during heating in the presence of fat and liquid (e.g. broth) swells and forms gel. This process, called gelatinization, causes the sauce density. You can also use corn starch mixed with cold water. Such a suspension contains amylosis and amylopectin, which form a gel when heating in the presence of water. This process, as in the case of flour, leads to the thickening of the sauce. Another way, for the thickening of the sauce, which our grandmothers often used, are egg yolks. They contain proteins and lecithin, which during heating denature and form a network that thickens the sauce. Lecithin also acts as an emulsifier, stabilizing a mixture of fat and water. The yolks are mixed with hot liquid, and then heated on a slow fire. Be careful not to make scrambled eggs.
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