9 ways to make a soup, sauce or gravy thick

When cooking, a dish may not always get the consistency you need. You can thicken gravy, soup or sauce using several methods, even when you finish cooking.

How to make soup thick

When soup turns out too runny, especially puree soup, there are several ways to remedy the situation:

Pasta Roux

A popular pasta that is the basis for the famous béchamel sauce. To make it, you need to melt a piece of butter in a pan, then add the flour. You should knead everything until the paste becomes thick. Then you need to add necessary quantity of 2% milk. The consistency of the sauce should resemble pancake batter.

Flour

This method of thickening the soup is suitable if there is at least 15 minutes to the end of cooking. Mix olive or melted butter at the rate of half a tablespoon per plate with the same amount of flour, mix thoroughly and gradually pour into the soup.

Vegetables

You can make the soup thicker by taking the vegetables out and grinding them with a blender.

Cream

The method is ideal for creamy cream soups. Yogurt or cream must be carefully heated and gently poured into the pan with the dish.

Grated potatoes.

Instead of starch, raw potatoes grated on a fine grater can be used.

Rice or corn paste

To make a liquid soup thicker, rice or corn flour will help. They should be mixed with water so that you get a thick paste. Broth can be used instead of water.

Corn starch.

It is important to add not starch to water, but the other way around. Only cold liquid is used.

Tip! Thicken the soup can also be thickened with rice. It is added 15 minutes before the end of cooking. So the dish will become more nutritious and tasty.

What to add to the sauce for thickening

Sometimes the sauce is too thin. There are several ways to fix it:

Passed Flour.

Used for all opaque sauces. It is enough to pour about 3 cm of flour on a heated pan and fry it until golden. Then add it to the sauce and stir.

Sour cream, soft cheese

For creamy sauces, high-fat sour cream or soft cheese can be used as a thickening method. These products tend to solidify when cold, which you can take advantage of.

Vegetables

In some sauces it is quite possible to add more vegetables or use those that are already present in it. They should be chopped with a blender to a smooth consistency and added back into the sauce.

Starch

The same way as for thickening soup, corn or potato starch is used. The method is used in the preparation of any sauce, even transparent, but tends to drown out the natural flavor of the dish. Add a tablespoon of starch to a glass of cold water, stir and slowly pour into the hot sauce.

Once the starch or flour has been added to thicken the sauce, allow it to simmer for a few minutes until it has the desired consistency.

Life Facts! The evaporation method is used for ketchup or tkemali. This method requires constant attention. The cooking sauce must be constantly stirred so that it does not stick. Once the excess moisture evaporates, it can be removed from the stove and cool.

How to thicken gravy

A common way to thicken gravy is to use starch. But you should take into account that it slightly drowns out the taste of the dish. A tablespoon of corn or potato starch should be diluted in a glass of cold water, stirred until smooth and added to the gravy.

You can also use rice or oat flakes. They contain gluten, which allows you to thicken the gravy. In addition, oat flakes are rich in vitamins and minerals. They are added to the dish gradually, stirring slightly. Then cook the gravy until it is ready for about 10 minutes, depending on the flakes. If the gravy has an uneven consistency, lumps appeared, you can use a blender.

Thicken the gravy you can use chopped vegetables with a blender. But it should be borne in mind that the cooking time of the gravy will increase significantly. You can also use the method of evaporation, so that the excess water evaporates from the gravy.

To thicken the vegetable gravy, use raw grated potatoes or tomato paste.

A liquid soup or sauce is no problem. They can be thickened with starch, sour cream, vegetable puree and other methods. Use them according to the dish and its cooking time.