There are hundreds of ways to thicken sauces, but only a handful are commonly used. All of them are uncomplicated and easy to do. In each case, though, you'll need to start with some sort of base liquid that you'd like to make a sauce out of.
Instructions
1. Thicken most broths for gravies with roux, a cooked mixture of flour and a cooking fat (see Related eHow on roux for more details). Roux needs to be cooked first, but gravies made with it are virtually lump-free. Many cream soups are also thickened this way.
2. Use a cornstarch slurry to thicken fruit and vegetable juices. To make a slurry, dissolve 1 tbsp. cornstarch or flour in 2 tbsp. ice water, then whisk the slurry into 1 c. of boiling liquid. Simmer the sauce at least 15 minutes to allow the starch to work. Cornstarch is to thicken stir-fries and many Asian dishes.
3. Use a cooked vegetable puree to make a rustic sauce. For example, sauteed onions that are braised with a pot roast can be strained out, pureed and whisked back in to the braising liquid to create a flavorful sauce with no added fat.
Tags: commonly used
