480-How to Thicken Sauces and Soups

Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have.

Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more “sciencey” items like xanthan gum, affecting texture is the key to better cooking.

Here are a few items commonly used to thicken our foods:

slurries-cornstarch, arrowroot, potato starch,
roux-flour and fat like butter, oil or lard
burre manie-a dough of butter and flour
egg yolks
cooked and pureed potatoes
butter

Other methods that are common are reducing the liquid volume by simmering uncovered to rid the excess moisture fr oma food.