Make a sauce thick enough to cling to pasta.
Sometimes it seems like a sauce can simmer forever without reaching the right consistency. The ideal standard is a sauce that's thick enough to stick to the back of a spoon, called nape. If your sauce is too thin, add a thickening agent to achieve a sauce that will cling to pasta, meat and vegetables.
Roux
A roux is the traditional thickening agent used in a number of classical French sauces, including bechamel sauce. It's made from equal parts flour and fat, usually butter. To make a roux, melt the butter in a heavy-bottomed saucepan then gradually whisk in the flour. Stir the mixture constantly while it cooks to prevent the flour from clumping. You can control the color of the roux by adjusting the cooking times. A white roux, which is ideal for Alfredo and other white sauces, only cooks for a few minutes until the butter and flour are evenly mixed and slightly frothy. A blond roux cooks for a few minutes longer and works best in stock-based sauces. A brown roux, used to make gravy, cooks the longest and develops an enticing nutty aroma. Allow the roux to cool slightly before adding it your sauce. Vigorously whisk the roux into the sauce and allow it to simmer for at least 20 minutes to cook out the starchy flavor imparted by the flour.
Dairy
Although milk can easily scorch or curdle when it's heated, there are plenty of dairy products that are perfect for thickening sauces. Heavy cream, with its high fat content, is an ideal thickener, but you must prepare it before adding it to sauce. Simmer the cream in a heavy-bottomed saucepan over medium heat. Allow the cream to simmer until its volume is reduced by half, then whisk it in to your sauce during the final moments of cooking. Yogurt will give your sauces a tangy flavor and creamy consistency. Use plain Greek or strained yogurt; it contains less water than traditional yogurt and will create a thicker sauce.
Corn Starch
Corn starch is twice as powerful as flour for thickening sauces, so it's a no-brainer for most cooks. You don't have to use very much, and since it turns translucent when dissolved in liquid, it won't impact the color of your sauce. Combine the corn starch with equal parts cold water and whisk the solution thoroughly to prevent the sauce from becoming lumpy. You'll need about 2 oz. of corn starch for each quart of sauce, but you can use more or less depending on your preference. Once you've added the corn starch solution, bring your sauce to a low simmer and it should begin to thicken. Don't over-stir the sauce, because this can cause the cornstarch to break down.
Pureed Vegetables
Pureed vegetables are a common thickener for broth-based soups, but you can use it to add texture and flavor to sauces, as well. Unlike most thickeners, the pureed veggies will give your sauce a healthy kick, perfect for parents of picky eaters. Use starchy vegetables like potatoes, beans, butternut squash and corn. Use canned or frozen vegetables, or simply steam fresh ones. Toss them in a food processor or a blender until they're finely pureed, then mix them into the sauce during the last few minutes of cooking.
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