Most Poles use flour or cream to thicken the saucehowever, you should know that without them you will also be able to improve its consistency. There are other, equally effective ways. Especially one will work perfectly.
See how to improve the consistency of too rare sauce, thickening it so that it comes out on tip-top without losing the aroma or depth of taste. It’s much simpler than it seems.
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The thickening of the sauce is not complicated. The easiest way to do it is deciding to reduce it. You don’t know how to reduce the sauce? This is a simple trick of being Cook it without a lid so that the water evaporates freely.
This will not change its consistency and add a more intense taste to the dish. This method requires some patience, but it works well with meat sauces and decoctions. When reducing the sauce, it is best to cook it on low heat, mixing it all the time so that it certainly does not burn.
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Of course, there are also other ways to thicken the sauce. For this purpose, you can, for example, use butter (50 g per 500 ml of sauce is enough). It is best to cut them into cubes and add it piece, not all at once, stirring with a whisk.
Wait for one to dissolve before you throw in another one. Thanks to this, you will avoid its stratification. Do not heat such a thickened sauce again, because then you will break its consistency.
