For many dishes, a good and creamy sauce is a great taste experience. It is not always easy for the cook, because sauces often do not turn out as imagined. Here I have collected a few tricks so that the sauce really succeeds:
Sauce is too thin
Flour or cornstarch
If the sauce is a bit too thin, you can help yourself with flour or cornstarch. Mix 1 tsp of flour or cornstarch in a cup with a little water to a smooth paste and add this to the sauce while stirring constantly. Then let it boil again. If it is still too thin, repeat again.
Mashed potato powder
Another possibility is to stir some mashed potato powder into the sauce with a whisk, which will also make it thicker. Start by adding only a small spoonful and wait, as the mashed potato needs some time to become creamy.
Extra tip:The mashed potato powder can also be used very well for thickening cream soups, replacing heavy cream and some calories.
Beurre manié (flour butter)
Knead half a cup of flour with 1-2 tbsp of butter and add the flour butter to the gravy. Now let it simmer a little and the gravy is ready.
Roux
Heat 20 g of butter until it is golden brown and mix in 20 g of flour while stirring constantly. Now gradually add a little water to the sauce until the roux has become slightly creamy. Add the roux to the boiling sauce only in portions and always wait a little to see how thick the sauce becomes as a result.
Vegetable or fruit puree
Puree cooked vegetables or fruit and add this to the sauce; this not only makes the sauce creamier but also gives it a wonderful taste.
Egg yolk
Mix the egg yolk with a little milk and add it to the sauce while it is still hot, but no longer boiling.
Too little sauce
Whipping cream
If you have too little sauce, it can easily be extended with a little cream. Be sure to taste and re-season here, as the taste also becomes milder due to the extension.
Wine or beer
For pork or beef roasts, a dash of dark beer or red wine is an excellent alternative.
Seasoning correctly
For sauces, you should always season only at the very end, when the sauce has finished reducing. This is because the salt or pepper taste can intensify during reduction. Also, always add herbs only at the very end, as they can lose flavor and valuable nutrients due to long cooking. Exceptions are spices like juniper or bay leaves; these often have to be cooked along with the dish, as this is how they develop their flavor.
Read also: Tips for refining gravy
Photo by Sabine, meinhaushalt.at
