As a rule, I do not use stock to thicken the sauce. Ever since my grandmother advised me to replace it, I can’t let it go

As a rule, I do not use stock to thicken the sauce. Ever since my grandmother advised me to replace it, I can’t let it go
As a rule, I do not use stock to thicken the sauce. Ever since my grandmother advised me to replace it, I can’t let it go

Do you like sauces but want to avoid flour? For some health reasons, others may find the sauce with flour too high in calories. And someone could find out while cooking lunch that they forgot to buy it. Fortunately, flour is not the only alternative that can thicken sauces.

In the 1st row, think about the resulting taste of the sauce and choose a substitute accordingly. If there are potatoes in your meal, the potato is also suitable for thickening. But if you are cooking pasta sauce, other options are better.

Try both yeast and potatoes

You can use creamy or strong meat sauces thicken with yeast flakes. They are a source of protein and vitamin B and have a slightly spicy taste. Simply drop them into the boiling sauce and stir until dissolved.

Vegetable sauces can be thickened with potatoes. Mix it grated into the dish and simmer. This option is not suitable for delicate sauces, as the potatoes leave lumps. Also, expect to increase the calorie and carbohydrate content of the meal.

Cornstarch or cheeses will also help

Cornstarch goes well with cream and dark sauces. First, mix it in cold water and pour it into the pot while stirring constantly. Keep stirring to avoid lumps.

You can use it to thicken light sauces crème fraiche, sour cream or cream cheeses. But first, let the dish cool down a bit and only then mix in the selected cheese. Cook briefly to dissolve and not flake.

You can also thicken sauces cold butter flakes, but this option is high in calories. The sauce will thicken only after cooling.

With cream alternatives, it is needed use more spices and salt, to give the sauce a twist. Butter and cheese partially absorb its taste.

Photo: Shutterstock

Thicken the eggs and horseradish

Light sauces can also be thickened with an egg. Separate the yolks from the whites and beat both with a little sauce or water. Then mix them again and carefully pour into the cooled sauce so that the yolk does not curdle from the heat.

If you are cooking a sauce for beef meat or fish, thicken it with horseradish. But never add it directly to the pot. First, grate it and fry it with a little fat in the same way as if you were preparing a roux. Then mix it with breadcrumbs and slowly mix it into the sauce.

If the sauce does not thicken, you can reverse it with crumbled bread or couscous. Breadcrumbs will also work, but your dish will be heartier and will already contain flour.

Don’t forget the flakes or apples

You can thicken light and vegetable sauces oatmeal. Simply pour them into the pot and let it boil. You can also use flakes instead of flour when preparing meatballs. Their resulting stickiness binds the buns together tightly and prevents them from falling apart.

Of course, you can also thicken vegetable sauces mixed vegetables. Another option can then be Agar Agar, which is a thickener used in Asian cuisines. You can also try rice flour, chickpea flour or coconut milk. On the contrary, you can use it in sweeter sauces apple or pear puree.

Photo: Shutterstock

The article is in Czech

Tags: rule stock thicken sauce grandmother advised replace


PREV Bizarre-looking new Hyundai Santa Fe goes on sale in the Czech Republic, but it will have a hard time after the end of the most popular engines
NEXT Unexpected problem: People refuse to buy fallen bananas