Recipe

How To Thicken A Sauce Made Easy Recipe

	Coffeebean / All my dishes 2 years, 5 months ago I thought this might be helpful for others, because I use this often in my kitchen Prep:5m Cook:8m Servings:0	Coffeebean
	cooking lesson advice sauce

Does this look good? Yeah! / Nope

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Ingredients

Flour or masa (corn flour which is used for making corn flour tortillas)

butter, salted or unsalted

Directions

This you do if you want to thicken the dish (e.g. gulyas, chili)

It should not cook anymore but should still be hot.

Approx. 10 minutes before serving the dish, take out of the pot a few tablespoons (1 or 2 cups) or the hot sauce.

Add slowly 2 Tablespoons of flour.

Instead of flour you can also add masa (the courn flour which is used to make corn torillas).

Add 2 or 3 Tablespoons of salted or unsalted butter.

Whisk until smooth and return slowly to put.

Stir it slowly (8 or 10 minutes) into the pot liquid until combined.

If you want to freeze a part of the dish take the part you want to freeze out before you pour the sauce-thickener in it.

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Comments

chefjeb 2 years, 5 months ago said:
Have you joined the tips and advice group. This is where tips like this are posted. A good group.

coffeebean 2 years, 5 months ago said:
Yes, I joined already but didnt know how to add it... but figures out now and added it -,))

kristopher 2 years, 5 months ago said:
Yeah, the ability to add "how-to's" is coming. You will be able to attach them to a recipe.

linebb956 2 years, 5 months ago said:
Good idea.. I mix flour and butter or canola oil together and keep in frig, but I have never put part if a stock into it.. Intresting. Thanks

lil_coop 2 years, 4 months ago said:
Thanks for the post.... this will help me a lot in the kitchen:)

dsmith0616 2 years, 3 months ago said:
Instant mashed potatoes! that's my trick, works like a charm, and virtually tasteless

pointsevenout 2 years, 2 months ago said:
There is a recent string posted about corn flour vs. corn starch on this site where one of the contributors said that corn flour would not work as a thickener for a soup.

Wait a minute, I've got the exact quote right here:

"Crystalwaters got it right. Corn flour in the United States is FINELY ground corn meal. A local water-powered grist mill that originated in the 1700s and is still going sells it as a byproduct of the cornmeal making operation. It is almost dust. It is very, very fine, but it is not cornstarch. Fish fry products contain corn flour. I have a recipe posted on this site Col. Jeb's Famous Spicy Biscuits that contain fish fry becasue they needed the seasoned corn flour. Corn starch in the US is exactly what Crystalwaters said. It is used as a thickening agent. And the piggs are also right. Corn is called Maize in some parts of the world. And Cornstarch in some countries is called corn flour. But, in the U.S. Cornstarch is cornstarch as Crystalwaters explained. And Cornflour is finely ground cornmeal. Don't believe it? Try thickening some soup or sauce with cornflour mixed with a little water. Not a good move. Or, try coating some fish with cornstarch instead of cornflour. Then, you'll believe."

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