Thickening agent for a sauce

Discussion in 'Sauces, Rubs & Marinades' started by crd26a, May 18, 2009.

  1. crd26a

    crd26a Newbie

    I've got a sauce I make at home (and use at comp's) that my wife and I both love. It is a runny sauce (made for comp's, so didn't want thick), but my wife would like for me to be able to thicken it up. Is there any decent agents I could use to help thickne the sauce while not impacting the flavor? Thoughts? Suggestions?
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    cornstarch and water to a 2 % milk consistency-I use all the time to thicken things
     
  3. Guar gum, does a better job at thickening than cornstarch and does not have the gluten issues if that may be a concern. Can find it in most large groceries that have a special dietary section for those with food allergies. Will also help keep things from settling out. A little goes a long ways.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    You could always boil okra with it and then remove the okra. Forget what it is specifically but they produce a slimy sort of thickening agent when boiled from a raw state. Lots of cooks use it in soups and stews to thicken.
     
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Areoroot,areowoodroot, something like that is what i have heard of useing in the past, i just render mine down on the stove. the type of "sweet" you use will thicken it also, such as jellys or jams or karo syrup.
     
  6. barnone

    barnone Newbie

    Try a little bit of flour. I Dont know how you make your sauce, but I add a little at a time as it comes to a boil. Then let simmer on down. Make sure you wisk it in as you add it. Doesnt affect the flavor if you don't add too much.
     
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Can you just do a reduction to it?
     

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