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Referring to meat sauce, you will think of a delicious, smooth sauce. No one likes a thin sauce, but unfortunately the gravy in some recipes turns out to be. Whether you’re preparing a dinner party or just cooking for yourself, here are a few tips you can use to fix a thin meat sauce.
Steps
Mix cornstarch or flour into the gravy
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Buy flour or cornstarch. You can buy these two powders at the grocery store. Wheat flour or cornstarch will help thicken any sauce, and gravy is no exception. As long as you can avoid clumping, this is the fastest way to thicken the gravy.
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Mix cornstarch or flour with a little water. You should use a little more water than flour. There is no exact amount, as it all depends on how much gravy you have. This isn’t a scientific experiment so you can just estimate by eye, but the general formula is to mix about 2 tablespoons of cornstarch per cup of gravy. Remember to mix the flour mixture in a separate bowl. Stir thoroughly until the powder is completely dissolved.
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Pour the mixture of water and flour or cornstarch into the gravy. Don’t pour the mixture all at once – you have to pour it slowly. Pour a little in first, stir, then pour in a little more. Keep doing this until all the flour mixture is mixed into the gravy. Stir well again to dissolve any clumps that may still be in the sauce. [1] X Research Source
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Remove the mixture from the heat when the sauce has thickened. The sauce when it seems mushy is fine. You can also taste with a spoon to see if the gravy has reached the desired consistency. It’s all up to your taste, just don’t let it burn. Now the meat sauce is ready for you to serve!
Pour the meat sauce over the roux
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Choose a fat that goes well with the gravy. Roux sauce is a thick paste made of flour and a fat. This method will take more time than using a mixture of water and flour, but has the advantage of less clumping. Usually you should choose a fat like butter, the fat left in the frying pan or a suitable oil like olive oil. The roux ratio is half fat, half flour, but a little more flour is okay. [2] X Research Source
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Melt butter or grease in a thick, heavy saucepan. You need to use a sturdy saucepan so that it does not move on the stove when stirring the sauce. Keep the heat to medium and turn it down if you start to notice the butter smell burning. Turning the heat on how much depends on your stove.
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Add to the saucepan the same amount of sifted flour as melted butter or fat. Use a wooden spoon to mix well and stir immediately. Stir constantly to avoid lumps. When the mixture starts to foam a little, it’s time to pour in the gravy. You stir for about 5 minutes, the mixture will foam. [3] X Research Sources
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Stir the gravy into the mixture. Remember to stir well with your hands so that the mixture is completely incorporated into the gravy, or the meat sauce has a strange taste. Continue stirring until the gravy thickens – that is, the mixture is well combined. If the gravy is still not as thick as desired, you can always stir in the roux following the above procedure.
Mix the starch in the gravy
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Use 2 teaspoons of starch in place of each tablespoon of flour or cornstarch in the meat sauce recipe. Starch powder is starch extracted from a tropical tuber. This dough is smooth and is perfect for thickening meat sauces when it’s urgent. You must mix the starch with a little cold water to make a paste before adding it to the hot meat sauce. [4] X Research Sources
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Add the jaggery powder to the meat sauce and stir constantly while it comes to a boil. One advantage of jar powder is that it retains its transparency, so it goes well with lightly colored meat sauces. You don’t need to stir vigorously, just make the batter move while the meat sauce is simmering.
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Remove the meat sauce from the heat as soon as it reaches the boiling point. Overheating will have the opposite effect – the powder will be diluted. Remove the pot from the heat as soon as the gravy begins to bubble. Don’t just turn off the heat and leave the sauce pan on the stove – it’s still boiling! [5] X Research Sources
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Wait for the meat sauce to cool and serve. Hopefully it has reached the consistency you want. Wait about 10-15 minutes before serving for the meat sauce to have the right temperature. You want to enjoy the taste of meat sauce, right?
Advice
- You can also use beurre manie to thicken meat sauces; This will be a quick response if the beurre manie has been prepared in advance and stored in the refrigerator. Beurre manie is pre-mixed so it won’t clump when you add it to the meat sauce.
- If you’re using meat sauce to make a pie, add some gelatin so it doesn’t run out of the filling.
- Try using instant mashed potato powder for quick use. Add a small amount of instant potato starch to the meat sauce while cooking. Start with half a teaspoon first; You can easily add more if needed.
- Try flavoring the meat sauce. Add 1 tablespoon full cream or 15 g butter for every 250 ml of meat sauce. You will find its taste very good.
- The meat sauce will be thin if it becomes lumpy. Try pouring the gravy into the sieve and scattering the crumbs until dissolved, then heat again to see if the gravy has thickened. Another treatment is to put the cooled pork bouillon in a blender to puree it. Don’t put hot gravy in the blender, lest it pop the lid of the jar and splash everything.
- A little ketchup can also help thicken the gravy, but first make sure you like the taste of it.
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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 2,672 times.
Referring to meat sauce, you will think of a delicious, smooth sauce. No one likes a thin sauce, but unfortunately the gravy in some recipes turns out to be. Whether you’re preparing a dinner party or just cooking for yourself, here are a few tips you can use to fix a thin meat sauce.
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