Thickening a creamy sauce is easy! Creamy sauce can be made thicker by boiling it on the stove. If that doesn't work, or you're just in a hurry, use a thickener. Creamy sauce can be thickened with simple ingredients like flour, butter, eggs, and cornstarch.
Method 1 of 2: Boil down the sauce
Step 1. Bring the creamy sauce to a boil
The easiest way to thicken a creamy sauce is to boil it on the stove. This method will allow some of the sauce to evaporate and the rest will thicken. Adjust the heat on the stove and simmer the sauce.
While the sauce is cooking, it should stay just below the boiling point
Step 2. Don't let the sauce boil
It is very important not to bring the cream sauce to a boil. High temperatures can separate the milk, destroying the texture of the cream sauce. Simmer the sauce over low heat and make sure it doesn't boil. If the sauce starts to boil, immediately reduce the heat or remove it from the stove altogether.
Separating milk can also affect the flavor of the sauce, so be careful
Step 3. Stir the sauce frequently
When boiling the sauce, you need to be very careful. Creamy sauces burn easily, so be sure to stir the sauce regularly.
Stir the sauce with a wooden spoon
Step 4. Simmer the sauce until it boils down to the desired thickness
The time it takes to cook the sauce depends on your preference and the sauce itself. Creamy sauces usually have to be boiled for 10 to 30 minutes to get the consistency you want.
Be sure to check the thickness of the sauce by tasting it every 10 minutes. This will prevent you from digesting the sauce
Step 5. Add a thickener if boiling down the sauce doesn't help
Sometimes boiling down the creamy sauce is not enough to bring it to the desired thickness. If you've boiled the creamy sauce for 30 minutes and it's still too runny, consider using a thickener.
Method 2 of 2: Using a thickener
Step 1. Thicken the sauce with flour
Whisk equal parts flour and cold water in a cup or small bowl. Once you have whisked the flour and water into a homogeneous mixture, start adding 1 teaspoon each to the creamy sauce. Then simmer the sauce over low heat for about 5 minutes to get rid of the raw flour flavor.
Typically, for every liter of butter sauce, you will need about 4 teaspoons (20 ml) of the mixture
Step 2. Use a roux to thicken the sauce
Measure out equal parts of butter and flour. Melt butter over medium heat and add flour until it is completely mixed with butter (this mixture is called "ru"). Add the roux little by little to the creamy sauce until you get the consistency you want.
- If you want to make the roux more delicious, boil it for a couple of minutes before adding it to the creamy sauce.
- To thicken 1 cup (250 ml) butter sauce, you will need 2 to 4 tablespoons (30-60 ml) rub.
Step 3. Try thickening the sauce with cornstarch
Mix equal parts cold water and cornstarch, whisking until thin. It must be mixed thoroughly so that no lumps appear in the creamy sauce. After you mix the cornstarch and water thoroughly, start adding 1 tablespoon (15 ml) of the mixture to the sauce. Continue stirring the sauce over medium heat for two minutes to thicken it.
- For 1 cup (250 ml) of the sauce, you will need about 2 tablespoons (30 ml) of the starch mixture.
- Add more or less liquid mass, depending on how thick you want the creamy sauce to be.
Step 4. Use egg yolk to thicken egg-containing creamy sauces
If you're making a creamy egg sauce like hollandaise sauce, egg yolks make a great thickener. Crack the egg over a bowl and transfer the yolk to a separate bowl. Whisk the egg yolk with a whisk and slowly add the creamy sauce, hammering in one scoop at a time until you have about 1 cup (250 ml) of liquid. Using a whisk, gently whisk the yolk mixture into the creamy sauce until it reaches the desired consistency.
- It is not necessary to use the entire mixture to thicken the creamy sauce.
- Pour as much of the yolk mixture into the sauce as needed to obtain the desired consistency.
Step 5. Add manie oil to the sauce
Take a small bowl and use a fork to combine equal parts softened butter and flour. Continue kneading the butter and flour until the mixture turns into a thick paste. Take a small spoonful of pasta and roll it into a small ball. Dip the ball into the sauce, stirring quickly. Continue stirring the sauce until it reaches the desired consistency.
- Add a few balls of manie oil to achieve your desired consistency.
- Add one ball of manie oil at a time.