Too Liquid Sauce: The Simple Trick for a Creamy Texture Every Time

A too-liquid sauce ruins a dish by spreading and diluting flavors. Reduction over medium or high heat in a wide sauté pan is the basis for natural thickening. If needed, use starch (8 to 10 g per 500 ml) dissolved in cold water, or binders such as beurre manié, roux, fresh cream, melted cheese, or egg yolks added at the end of cooking.