How To Thicken Sauces | Akis Petretzikis

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Is your sauce thin? Follow 5 different ways to thicken it easily and quickly. Use either corn starch cobined with cold water, butter (frozen or ice-cold), breadcrumbs or mashed potatoes. Choose the way that suits you best depending on your recipe!

Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Aggelos Sofoglou, Giannis Borompokas, Maria Xypolia, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou

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Комментарии
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Butter and roux and cornstarch I knew. The bread crumbs or potato I never thought of but good to know in a pinch! Thanks Akis 🙂

chrisa
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I didn't know there are so many ways! Thanks

ara-six
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I'm not sure about the mashed potatoes

kalex
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Ok, so I use corn flour (being English) and a little water in a cup but the potato is inspirational.

MegaBigShift
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I've done the cornstarch and water one...and the roux one. The others are new to me.

And how would this work for sauces like Bechamel or tomato. The roux one would work for Bechamel, but I think tomato is just letting it simmer and reduce for a while (though the breadcrumbs one would work, provided a chef or dyed-in-the-wool Italian mother doesn't rag on you for it).

canaisyoung
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Arrowroot, does anyone use it? Isn't arrowroot a better alternative over GMO cornstarch. Here in USA it would seem so....

chewbacca
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Tell it to the world! Oh, wait... You just did LOL

MartinAhlman