Preparation of bechamel home made apple sauce in a pan and ingredients on the table. Did your soup turn out thin and runny?
Having trouble getting gravy to the perfect consistency? Don’t worry: We can teach you how to thicken sauce in all sorts of easy ways. It happens to the best of us: You followed the recipe to a T, but it just didn’t turn out as you expected. Isn’t a gravy supposed to be thick enough to coat the back of a spoon?
Shouldn’t an Alfredo sauce cling to the sides of the pasta noodles? Maybe you prefer your gravy a touch thicker than they do, or perhaps the amount of humidity in your kitchen affected the thickening power of your flour. Use these tips and tricks to fix thin, runny soups and lackluster gravies without thinking twice. 2 ounces for every cup of liquid. Alternatively, you can add a little water directly to raw flour, using about 2 tablespoons for every cup of liquid in your recipe. Whisk the slurry into the pot and simmer it for a few minutes, or until the sauce has thickened and the taste of flour is cooked out. Keep in mind that flour will make your sauce cloudy, so if you need to maintain clarity while increasing the viscosity, the next thickener is a better option.