We've all been there. You're cooking up a storm in the kitchen, and your sauce, soup or stew is just about perfect...except…it's just too thin. Maybe you added a bit too much broth or water, or perhaps you just didn't cook it down long enough. Whatever the reason, a watery consistency can be a major letdown when you're expecting a rich, velvety texture.
But don't worry. Runny recipes are an easy fix, and there are plenty of techniques to thicken them up to your liking. Whether you're a seasoned chef or a culinary newbie, let’s explore the best methods for adding depth to your favorite dishes.
Crossing the “Thin Line”
Thickening sauces, soups and stews is a fundamental cooking technique that can elevate the texture and flavor of a dish. But different methods work best with different types of dishes. Here are some general ideas to try:
1. Make a roux.
A roux is a mixture of equal parts flour and fat, such as butter or oil, that is used to intensify sauces, soups and stews. How to make a roux: Heat the fat, then gradually add the flour, whisking continuously to prevent lumps. Mix it in to your recipe until you achieve the desired consistency.
2. Make a slurry.
A slurry is particularly useful for gravies and stir-fry sauces. How to make a slurry: Stir the cornstarch and a liquid such as water, milk or broth together in a 1:1 ratio. Whisk the slurry in, stirring until well blended, and then cook a few minutes longer until thickened. (Start with 1 to 2 tablespoons cornstarch and make additional slurry as needed, depending on the volume of your dish.)
3. Blend in some thickness.
If the recipe is heavy on veggies or starches — think squash, carrots, potatoes or rice — blend a portion of the soup (1 to 2 cups) and then stir the pureed portion back into the soup.
4. Bulk it up.
Depending on the recipe, you can add in a relevant starch, such as rice, pasta, legumes or lentils. Or, if it’s a cream-based recipe, finish it with a thick dairy product, such as heavy cream, sour cream, yogurt or labneh.
Thickening Solutions for Popular Recipes
Now let’s see how these rescue remedies can be used in specific recipes.
LASAGNA SOUP
Common culprits: The high liquid content from the chicken stock, diced tomatoes and tomato sauce could make this soup favorite a little less robust than you’d prefer.
How to thicken soup: You could let the soup simmer for an extended period to allow some of the liquid to evaporate; use a roux; or add tomato paste or even some grated cheese.
EASY CHILI RECIPE
Common culprits: Too much liquid from the diced tomatoes and kidney beans can make the chili too watery.
How to thicken chili: Try reducing the amount of liquid by simmering it a bit longer. Alternatively, you can use a slurry or roux, or you could add in some tomato paste or even some crushed tortilla chips for extra body.
EASY BEEF STEW RECIPE
Common culprits: Not enough starch or a too-short cooking time can result in a stew that's more like a soup.
How to thicken stew: Simmer it uncovered to reduce the liquid; blend in a slurry or roux; or add in potatoes to soak up some of the excess liquid.
MCCORMICK BROWN GRAVY
Common culprits: Insufficient mixing or not bringing the mixture to a sufficient boil can lead to a gloopy or gritty gravy.
How to thicken sauce: Try bringing the mixture to a rolling boil for a longer period or blending in a slurry.
