How to Thicken Sauces Naturally (7 Methods)
Discover 7 natural ways to thicken sauces without cornstarch! From reduction to roux, learn the best methods for every sauce type. No more watery sauces!
Tips & Techniques
Method 1 - Reduction: Simmer sauce uncovered over medium heat, stirring occasionally. Liquid evaporates, concentrating flavors and thickening naturally. Works best for tomato-based and cream sauces.
Method 2 - Roux: Mix equal parts butter and flour (e.g., 2 tbsp each). Cook for 2-3 minutes until golden. Whisk into sauce gradually. Perfect for gravies and cheese sauces.
Method 3 - Beurre Manié: Mix equal parts softened butter and flour into a paste. Whisk small amounts into simmering sauce. Great for last-minute thickening.
Method 4 - Egg Yolk: Whisk egg yolk with a bit of cream. Temper by adding small amounts of hot sauce to yolk mixture, whisking constantly. Then whisk back into sauce. Don't boil after adding!
Method 5 - Puree Vegetables: Blend cooked vegetables (like carrots, cauliflower) and stir into sauce. Adds body, nutrients, and subtle flavor.
Method 6 - Ground Nuts: Blend almonds, cashews, or other nuts into fine powder. Whisk into sauce. Adds richness and body. Great for curry sauces.
Method 7 - Bread Crumbs: Stir in fresh breadcrumbs. They dissolve and thicken the sauce while adding subtle flavor. Traditional in many European sauces.