VIDEO: Tie a sauce without a sauce binder - this is how it works

It's that easy to tie sauces without a sauce tie

• The easiest way to tie a sauce without a sauce thickener is to sprinkle with flour.
• The classic method is binding with stoving (roux). To do this, heat butter or oil in a pan and add the same amount of flour (butter must foam). For binding dark Sauces let the stoved simmer a little longer so that it takes on color. Light baking is ready in two minutes.
• With a few puree flakes of ready-made puree, the binding also works quite well.
• A finely grated raw potato binds sauces and soups alike.
• If you have cornstarch (potato or corn starch) at home, this will also help save the meal without a sauce thickener. Mix a teaspoon of it (enough for 1/4 liter of sauce) with something cold water, add it to the liquid and bring it to a boil.


Use sauce binders correctly - this is how it works

Sauces are particularly tasty when they have the right creamy consistency. This one …

• Stir some sour cream, crème fraîche or heavy cream into the sauce.
• If you don't have any of these on hand, just let the sauce cook a little longer. This reduces it and makes it thicker. However, that doesn't help with soups.
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The slightly more complex methods

• Soak bread cubes or slices in water, squeeze them out and puree them in a blender. This will make the sauce creamy. However, it won't work with breadcrumbs because they don't absorb the liquid.
• Take the saucepan off the heat, stir one egg yolk with 2 tablespoons of cream and beat this mixture into the sauce. This method is particularly suitable for light sauces, as the binding is also very light.
• If you have fried vegetables or onions, puree them and add them to the sauce.

Let the sauce or After thickening, bring the soup to the boil briefly and serve quickly. Chicken-, vegetables- or meat broths and stews become thicker and more filling as a result of thickening.