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How to thicken sauce?

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There are several methods you can use to thicken a sauce:

1. **Reduction:** Simmer the sauce over low heat to allow some of the liquid to evaporate, resulting in a thicker consistency.

2. **Roux:** Mix equal parts of flour and fat (such as butter) in a separate pan and cook over medium heat until it forms a paste. Gradually whisk the roux into the sauce and simmer until it thickens.

3. **Cornstarch Slurry:** Mix cornstarch with cold water to create a slurry. Stir the slurry into the sauce and simmer until it thickens. Cornstarch is a powerful thickening agent, so a little goes a long way.

4. **Beurre ManiƩ:** Knead together equal parts of flour and softened butter to form a paste. Whisk small pieces of the beurre maniƩ into the sauce until it thickens.

5. **Arrowroot:** Mix arrowroot powder with cold water to create a slurry, then stir it into the sauce. Arrowroot is similar to cornstarch and works well as a thickening agent.

6. **Reducing Cream:** If your sauce contains cream, simmer it gently until it reduces and thickens.

Choose the method that best suits your sauce and desired consistency. Remember to adjust the seasoning after thickening, as some methods may dilute the flavor slightly.
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To thicken a sauce, you can use various methods such as adding a slurry (a mixture of equal parts cornstarch and water), making a roux (a mixture of equal parts flour and fat), using a reduction technique (simmering the sauce to evaporate liquid and concentrate flavors), or adding ingredients like tomato paste, breadcrumbs, or grated cheese. The method you choose can depend on the type of sauce you are working with and the desired consistency.

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