To Thicken Soups and Sauces, Look to the Pantry (2024)

FAQs

What thickens soups and sauces? ›

Cornstarch, tapioca, arrowroot, potato starch, and others will thicken liquid quite effec- tively and result in a smooth translucent gel or glaze. The differences are found in how much of each it takes to thicken the same amount of liquid equally. Eventually slurry-based sauces break down.

Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.

However, when cornstarch is cooked in water, the starch granules absorb water, swell, and rupture, forming a translucent thickened mixture. This phenomenon is called gelatinization.

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump.

Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and stews. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is popular in Eastern Europe and Middle East for thickening soups.

A roux (pronounced “roo”) is one of the basic thickening agents in cooking and is used primarily for thickening sauces and soups. It's made from equal parts fat and flour, which then has milk or stock added to it. This the base for classic sauces such as béchamel, veloute or espagnole sauce.

What causes a sauce to thicken? ›

Adding liquid while heating causes the starch granules to swell and begin the thickening process. The granules eventually burst open to release starch into the liquid, unleashing more thickening power. Stir the sauce continuously so that the starch doesn't settle at the bottom of the pan to create a lumpy mess.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.