I want to thicken a sauce. Which method is best?!


Question: It is basically wine, mushrooms, onions and chicken stock. I don't have any Wondra or Bisto.

TIA!


Answers: It is basically wine, mushrooms, onions and chicken stock. I don't have any Wondra or Bisto.

TIA!

roux
slurry
beurre manie

By the way, Wouldn't You like to Know, is wrong. It will not thicken through reduction.

1) A roux is made by mixing flour and melted butter and cooking over a medium heat for about 10 min. (stir through this process so it will not burn).

2) A slurry is made by mixing 1 part cold liquid with 1 part starch. This can be cornstarch, arrowroot, potato starch or toasted flour.

3) A beurre manie is made by mixing equal parts of softened butter and flour.

With any of these thickening methods, they are added to the simmering sauce until it reaches the required thickness.

What is Wandra and Bisto?

To do it in a hurry you can make a corn starch slurry... didn't mean to rhyme..lol

Mix a bit (like half a tsp) with water or more wine. Mix until umps are gone, then add this (slurry) to the sauce. Once it boils it is at its thickest consistency.

Just watch it closely and let it simmer until it reduces. Not only will it be thick, but the flavors will more concentrated and intense.

a little corn starch

I've used corn starch to thicken almost everything but if you don't have any you can use flour, pancake mix,or biscuit mix.

I agree with Kat.... a slurry works well.
I like to do mine a bit differently though. I put 2-3 teaspoons of cornstarch into a cup and add a few tablespoonfuls of the liquid I actually want to thicken (in your case, the broth/wine mixture). Mix or whisk until lumps are gone, then slowly add back to the simmering sauce.

You can also use the same method with flour if you don't have any cornstarch on hand.

Make sure to boil the liquid so it has the chance to reach its thickest state.
Good luck. Sounds yummy!

Since you're using the chicken stock, I'd go with a real basic butter and light bit of corn starch. It'll keep the flavor light while giving a little more body to your meal. . .

Plus everything Tom said is also good.

instant mashed potatoes is a good thickner!





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