Do sauces thicken as they cool?

In this brief guide we will answer the question ‘do sauces thicken as they cool?’ We will also take a look at why sauces thicken, ways and techniques to thicken sauces without cooling and how to adjust the consistency of a thick sauce.

Do sauces thicken as they cool?

Yes, sauces thicken as they cool down. Nearly all sauces including bechamel, red sauce, tomato sauce, and several other sauces used in cooking start to have a thicker consistency as they cool down. The same principles apply when gelatin or jellies cool down. 

Why do sauces thicken as they cool?

The main reason why sauces thicken as they cool is because of the ingredients in them. These ingredients mostly, fats, proteins, gluten, gelatin and starch have different structures at different temperatures.

For instance white sauce thickens when it is cooled because of butter and gluten in it. Starch is another ingredient that causes the thickening. At cooler temperatures the morphology becomes more twisted and entangled which causes the thicken. Moreover, starch also comes out and forms gel. Similarly, fat also becomes harder 

Gelatin in jellies, starch in puddings and custards undergo thickening due to the same structural change. Proteins and amylose structures become more entangled when they cool down, and jellies and custards tend to get their solid structure. 

How to thicken sauce when they can’t be served cool? 

Not all cuisines are meant to be served cold, which is why there are many thickening agents that you can use to adjust the sauce consistency. Most of these thickeners work wonderfully in the dishes that are supposed to be served hot. Let’s take a look at ways you can thicken the sauce using the following ingredients: 

Corn Starch

It is one of the most widely used thickeners in cuisines because it does not change the taste of any dish. Moreover, it becomes translucent and clear when heated in any sauce. Make cornstarch slurry with water and pour it into sauce and cook on high heat until the sauce becomes gelatinous. It can also be used in baking items, custards and puddings. 

Flour

Flour is another thickening agent that is widely used in bechamel, gumbo and some soups. It also does not affect the taste of the dish. However, slurry mix does not normally work and carries a raw taste. To avoid that flour is first mixed with equal parts of butter and cooked on low heat. When flour is cooked it can be added to the dish or sauce. 

Egg Yolks

Yolks are rich in protein, which denatures heat and thickens, thus making an excellent thickener. One good thing about yolks is that they give an extra creamy and rich taste to your sauce. For instance in carbonara yolks are used to add richness in taste. 

Yolks are a bit tricky to handle as protein can coagulate pretty quickly. Add a bit of your sauce to the yolk and mix before adding to the pan. 

Reduction

It is a technique rather than an ingredient that can work as a thickening agent. It is mostly used for water based sauces like tomato sauce. In reduction you can cook until the water evaporates significantly and residue leads to the thickening of the consistency. With this technique always remember to add the 

How to fix sauce that is too thick?

If you have accidentally made the sauce too thick, then here is how you can fix its consistency. You will need the base of the sauce to thin it out. For example milk in case of bechamel, stock or broth in soups and chinese cuisine.  

Here is how you can do it 

  • Pour the thickened sauce into the pan
  •  Lightly heat it up 
  • Add the generous amount of base into the pan to thin it out. 
  • Mix well and let it sit on low heat for a few second
  • Increase the heat and let it simmer 
  • Keep mixing the sauce until desired consistency is attained

Other FAQs about Sauces that you may be interested in.

What can I use instead of soy sauce in noodles?

What can I use instead of fish sauce in kimchi?

What can I use instead of Worcestershire sauce?

What can I use instead of adobo sauce?

Conclusion

In this brief guide we answer the question ‘do sauces thicken as they cool?’ We will take a look at why sauces thicken, ways and techniques to thicken sauces without cooling and how to adjust the consistency of a thick sauce.

References

 

https://cooking.stackexchange.com/questions/19109/why-do-sauces-thicken-as-they-cool
https://www.purewow.com/food/how-to-thicken-sauce
https://www.leaf.tv/articles/how-to-fix-a-sauce/

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