Sauce – What are the (most common) different ways to thicken sauces and gravies

saucethickening

I know of a few ways to thicken sauces and the like:

  • Egg (protein)
  • Flour (protein / starch)
  • Starch (cornstarch etc)
  • Reduction (reducing watery component)

Are these the only common ones, or what else should a cook keep in his repetoire?

Best Answer

Major ways of thickening a sauce -- or, for that matter, some other liquid:

  • Starch (e.g., flour, cornstarch, tapioca, arrowroot)
  • Emulsion (e.g., butter, cream, yolk, mustard, blending in lecithin-and-fat)
  • Coagulated protein (e.g., blood, egg, pureed seafood)
  • Gels/polysaccharides (gelatin, alginate, xanthan, pectin, agar agar, guar gum)
  • Suspension (general puree of solids)

Note that some of the examples of one category can also fit into another.

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