Thickening Q Sauce??

Discussion in 'Beef' started by xtexan, Jan 7, 2008.

  1. xtexan

    xtexan Meat Mopper

    I tried a new sauce recipe last night and the flavor is great but the sauce is a little thin and I still have to add some brisket juice. Any ideas on thickening the sauce?
  2. flagriller

    flagriller Smoking Fanatic OTBS Member

    I'd try reducing it first. Bring to a boil, then reduce heat and simmer for 30-60 minutes. Don't cover and stir frequently.
  3. geek with fire

    geek with fire Master of the Pit OTBS Member

    Well, the ol' stand by comes to my mind first: cornstarch. Get the sauce just past a simmer, and stir a little in. Carefull though, it can get away from you fast. Nobody likes a vegetarian meatball in their q-sauce!

    Also, I put honey in most of my sauces and that seems to help thicken as well. I usually have it on the stove while doing something else, just let the sauce reduce until you get the desired thickness.
  4. xtexan

    xtexan Meat Mopper

    Thanks, reduce and corn starch it is.
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Also, and this may take some experimentation to get the texture right, once you stop adding cornstarch, let it simmer for a little while to cook the starch flavor out.
  6. richtee

    richtee Smoking Guru OTBS Member

    A thought: if yer adding meat juice, it will contain some gelatin. Which, when cooled will help thicken the sauce.
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    Cornstarch can alter the taste and appearance of your sauce. If you find that it does, next time try Arrowroot starch.

    Arrowroot is flavorless, colorless (when cooked), and it thickens at a lower temperature if that is a concern as well.

    Most likely the cornstarch and reducing will work just fine for you, but if not try the arrowroot next time.
  8. brennan

    brennan Smoking Fanatic OTBS Member

    or you could just add some flower, you just gotta be real careful with it or you get the same vegitarian meatballs as geek mentioned. I like to take a bit of whatever I'm thickening and add the flower to that and whisk it in til the clumps are all out. repeat til you have the desired thickness.

    OR (again along the lines of what geek said) add honey, molases, or maple syrup. If you have a tomato based sauce you can add some tomato paste maybe...just be sure to add the right seasonings to offset the extra tomato flavor.

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