Many people thicken the sauce with cream or flour. However, we can do it in a different way that will bring out the depth of the taste of prepared stew or other dish. All we have to do is use a certain vegetable, which each of us usually has in their kitchen. Thanks to this, we will easily and effectively change the sauce structure in a natural way.
We use flour or cream most often to thicken the sauce. However, these ingredients can change the taste of the dish, and if you mix it badly, they will create unappearing lumps. In addition, both flour and cream, increase the caloric content of the meal, which is important for people who are on a reduction diet. What’s more, Cream can alleviate the meat aroma of stew and take away the depth of taste.
Therefore, looking for alternatives that will allow us to thicken the sauce prepared by us, it’s worth it advise . He recommends to use the onion instead of listed thickeners.
It turns out that long cooking makes it This vegetable falls apart and a natural way thickens the dish, while adding a deep aroma. So it is a very simple solution that will improve our dish, but will not receive its structure or taste.
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However, if the onion has effectively thickened the stew or other sauce prepared by us, we must use it properly. First of all, a large amount of onions should be used, which we chop into a small piecei. It is best to simmer with meat from the very beginning of cooking, because then it will be able to gradually release its thickening properties.
Over time, If the dish will cook, the onion will slowly start releasing pectins and sugars, until it falls apart. It is thanks to this that our sauce will become gestures, and at the same time slightly sweet, but it will still have a deep aroma. It is recommended to add at least 0.5 kilograms of onions for 1 kilo of meat.
If we care about a completely smooth sauce texture, We can mix part of the sauce with onions after cooking the stew. Thanks to this, we will get a smoother consistency. Usually, however, the desired effect already brings the very long stewing of the dish.
Optionally We can onion in a separate pan, then blend it into a smooth mousse and only then add it to the sauce. Add the onion mousse only at the end of cooking and heat it together so that the flavors can combine well.
