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This article was co-written by Jillian Fae Downing. Jillian Fae Downing is a personal chef, chef training teacher, and owner of Jillian Fae Chef Services in suburban Temecula, California. With 12 years of experience, she specializes in menu creation, menu research and development. Jillian Fae holds an associate’s degree in culinary arts from Orange Coast University, and a bachelor’s degree in mass communications and media studies from Arizona State University. She is also a member of the Culinary Federation of America and the Association of Personal Chefs and Personal Chefs of America.
This article has been viewed 2,299 times.
Thickening cream sauce is simple! You can make the cream sauce thicker by heating it on the stove. If cooking on the stove doesn’t work, or you’re in a hurry, you can use thickeners to change the texture of the sauce. Flour, butter, eggs, and cornstarch are the basic ingredients for a thicker cream sauce.
Steps
Heat cream sauce
- The sauce will not reach boiling point while simmering.
- Letting the milk separate can affect the taste of the sauce, so you need to pay attention while cooking.
- Use a wooden spoon to stir the sauce during the cooking process.
- Remember to test the consistency of the sauce by tasting it every 10 minutes to avoid overcooking.
Use thickener ingredients
- Typically, you will need 4 teaspoons or 20ml of flour mixture for one quart of cream sauce.
- If you want the roux to be richer, you can simmer it for a few more minutes before adding the cream sauce.
- You will need about 2-4 tablespoons or 30-60ml of roux to thicken each cup or 250ml of cream sauce.
- You will need about 2 tablespoons or 30ml of the one-corn mixture for each cup of cream sauce.
- Note, the amount of cornstarch mixture needed will vary depending on how thick you want the cream sauce to be.
- You won’t need to use up the entire egg yolk mixture to thicken the cream sauce.
- Add only a little of the egg yolk mixture or just enough to thicken the sauce as desired.
- You can add more butterballs to create the desired consistency of the sauce.
- Make sure you only add one buttermilk ball at a time.
Things you need
- Electric stove or gas stove
- Small pot
- Wooden spoon
- Whisk eggs
- Measuring cup
- Measuring spoon
- Small bowl for mixing thickening ingredients
This article was co-written by Jillian Fae Downing. Jillian Fae Downing is a personal chef, chef training teacher, and owner of Jillian Fae Chef Services in suburban Temecula, California. With 12 years of experience, she specializes in menu creation, menu research and development. Jillian Fae holds an associate’s degree in culinary arts from Orange Coast University, and a bachelor’s degree in mass communications and media studies from Arizona State University. She is also a member of the Culinary Federation of America and the Association of Personal Chefs and Personal Chefs of America.
This article has been viewed 2,299 times.
Thickening cream sauce is simple! You can make the cream sauce thicker by heating it on the stove. If cooking on the stove doesn’t work, or you’re in a hurry, you can use thickeners to change the texture of the sauce. Flour, butter, eggs, and cornstarch are the basic ingredients for a thicker cream sauce.
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