Are there ways to thicken a sauce without flour? If a sauce is lightly creamy, it tastes better. We show you how you can quickly and easily thicken or bind sauce without flour.
To round off a meat, fish or pasta dish , a delicious sauce should not be missing. While personal preference is very important when seasoning, a little bit of skill is required when thickening the sauce. Because in general it is the creamy sauces that are particularly tasty and become a culinary delight.
What makes a good sauce?
A good sauce should first of all correspond to the dish being prepared in terms of seasoning mix. So this means that the processed spices and herbs should be coordinated in terms of taste. Of course there is much more than just salt and pepper. If the addition still has the natural aroma of meat, fish or even vegetables, nothing stands in the way of enjoying it. Because a dip, broth or sauce really rounds off the warm or cold dish and belongs in the modern kitchen just as it belongs to our dining culture.
Consistent taste and texture
Of course it is always a bit subjective to speak of a good sauce. But this only refers to the taste and consistency. Basically, however, every sauce consists of aromatic liquids, such as a stock, wine, oil or milk products. Only the setting of the sauce changes the consistency, because it connects the individual components of the food and combines the ingredients so that it ultimately leads to a good taste result.
A really good sauce can be recognized first of all by the aromas that result, for example, from searing meat or that result from the combination of ingredients. But only when it is set does it become a sauce that actually delights the taste buds. Whether the sauce is then creamy, high in calories or low in fat ultimately depends, as always, on the ingredients and your own preferences. It also depends on the ingredients and binders used whether the sauce is light or dark at the end. This color difference is usually also dependent on the dish for which a dip should be prepared.
»Note: Anyone who uses ready-made sauces or sauce mixes must be aware that the taste is predetermined and that it is difficult to add an individual taste.
Thicken a sauce without flour: alternatives
The roast set is usually solved with a stock, with wine or other liquids. This process is called wiping, which is usually the basis for getting a sauce in the first place. Even this thin sauce can taste good, but a sauce only becomes perfect once it has been set. The thickening process can take place in various ways. With the exception of flour or commercial sauce binders, sauces can be thickened with:
- Creme fraiche
- Starch or potato starch
If you only want to do without wheat flour to thicken the sauce, there are also alternatives from the organic shop. So
- bean gum,
- guar gum,
- or agar-agar
could be an ideal way to serve the sauce creamy and tasty.
Alternatives to flour – advantages and disadvantages
Although it is easy to replace flour with the alternatives mentioned, there are still some advantages and disadvantages.
»Thickening with butter or cream is particularly high in calories.
»If the sauce is thickened with the egg whipped, unwanted clotting can occur.
»On the other hand, if starch or potato starch is used, there is the advantage that the sauce is prepared with little fat.
»Low-fat yogurt can also be used to reduce calories in the end.
The top tips
Any method to change the consistency of the sauce is basically as easy to use as the well-known roux or setting with flour. Light, dark and sweet sauces can be prepared in no time at all without flour, sauce mix or sauce binders.
❶ Let the sauce boil down
Every sauce can be thickened without any additional ingredients by slowly simmering the food. This reduces the amount of liquid and the sauce becomes thicker. A great advantage of this method is the taste-enhancing property. Because the longer you let stew or other vegetable and meat dishes stew with the pot open, the more intense the added spices and flavors. It is important to stir regularly.
❷ Thicken the sauce with the egg
This method is particularly suitable for light sauces. First, the egg yolk is whisked with a little water. Then add a little of the hot roast liquid and stir until the mixture is smooth and smooth, which you then slowly stir into the roast stock. It is important that the sauce should not be boiled afterwards, otherwise the egg yolk will curdle and become flaky.
❸ Thicken the sauce with butter
Maybe not the least calorie method to thicken sauces, but still a very quick and easy way to change the consistency of the gravy. Small, cold flakes of butter are added to the hot roast and whipped. However, you should keep in mind that the sauce only thickens after it has cooled, i.e. when the butter cools down as well.
❹ Thicken the sauce with mashed vegetables
This is particularly easy, of course, if root or soup vegetables have already been added to the sear. If this is not the case, you can add a little chopped vegetables to the stock and bring to the boil just before the end of the cooking time. Then the meat or the like is removed from the pot and the vegetables are chopped up with a hand blender until a very creamy sauce is obtained. Then you put the meat back in the sauce, let it go through again briefly and can serve. Alternatively, soup or root vegetables can be cooked and mashed separately, then simply lifted under the roasting liquid and thickened the sauce.
❺ Thicken the sauce with créme fraiche or cream
Especially light sauces can be thickened particularly well with these milk products. However, because of its acid-resistant properties, only créme fraiche is also suitable for sauces that contain wine, lemon or vinegar. Cream would be flaky here. To thicken the sauce, the milk products only need to be worked into the roast liquid with a whisk. It is important to know that the color of dark sauces always gets a little lighter when using crème fraiche or cream.
❻ Thicken the sauce with cornstarch
Thickening the sauce with cornstarch is a common way to change the consistency of the side dish. Ideally, however, the starch is always mixed in cold water before being added to the gravy with even stirring.
Thicken a sauce without flour – other useful tips
Sauces that are supposed to round off a dish properly not only need the right consistency, but should also become a full-bodied composition thanks to the different flavors. So if you don’t want the sauce to taste just like water and stand out from the ready-made sauces, you need a little more than just salt and pepper.
- If, for example, a dark sauce is desired for meat dishes, it is always a good thing that the meat is fried on both sides. By deleting with a stock or wine, the set of roasts is dissolved in the pot and gives the broth a wonderful color. If the wine is a little too dry to extinguish, a pinch of sugar or a teaspoon of jam is recommended. Ideally, use dark berry jam, such as cranberry jelly.
- If, contrary to expectations, the dark sauce turns out a little too light, a little soluble coffee powder or a spoonful of brown sugar can also be added.
- To prevent unwanted coagulation, sauces that have been thickened with egg, cream or butter and frozen should be thawed slowly in the refrigerator.
- Even if there is hardly any lump formation when thickening the sauce without flour, it can still happen. If you pass the sauce through a fine sieve, the lumps are quickly removed.
Note: If there is a little too much salt in the sauce, crème fraiche or cream can help. A raw potato that is cooked in the sauce also removes the salt from it.