Thickening a sauce is an essential skill in the kitchen, whether you’re a professional chef or simply enjoy cooking for your family. While using cornstarch is a common method for adding body to a sauce, it’s not the only way to achieve the desired consistency. In fact, there are plenty of other ingredients and techniques you can use. Here are four alternatives to thicken sauces without the use of cornstarch:

1. Flour

All-purpose flour is one of the most popular alternatives to cornstarch for thickening sauces. It contains proteins and starch that gelatinize and create a smoother, thicker sauce. To use flour as a thickener, create a slurry by mixing two tablespoons of flour with 1/4 cup of cold water. Slowly whisk the slurry into your hot sauce until it reaches the desired thickness. Keep in mind that using flour might slightly alter the flavor of your sauce compared to cornstarch.

2. Reduction

Another method to thicken a sauce without cornstarch is through reducing it down by simmering it over low heat. By gently boiling away some of the excess liquid, you will create a more concentrated and thicker consistency. This technique enhances the flavor of the sauce and does not require any additional ingredients, making it suitable for those with dietary restrictions.

3. Roux

A roux is a mixture made from equal parts fat (usually butter) and flour used as a thickening agent in numerous classic French sauces like béchamel or velouté. To make a roux, melt butter in a saucepan over medium-low heat and whisk in an equal amount of flour to create a paste. Then gradually add in your liquid component (such as broth or milk), whisking constantly to avoid lumps. Continue cooking until your desired sauce consistency is reached.

4. Arrowroot

Arrowroot powder is a natural starch derived from the arrowroot plant. It serves as an excellent replacement for cornstarch in sauce recipes, especially for those following a gluten-free or Paleo diet. To thicken with arrowroot, dissolve one teaspoon of arrowroot powder in 1/4 cup of cold water to create a slurry. Slowly stir this mixture into your sauce, cooking until thickened. Note that arrowroot thickens more rapidly than cornstarch or flour, so be sure to incorporate it slowly to avoid clumping or over-thickening.

In conclusion, there are several ways to thicken a sauce without using cornstarch. Alternatives like flour, reduction, roux, and arrowroot are all viable options that provide different advantages depending on your specific needs and dietary preferences. Explore these techniques the next time you’re looking to add body and viscosity to your sauces, and discover which method works best for you!