Meat based liquids with thickening agents. Start with simple pan sauces or gravy and extend it into soups and stews.
Basic Brown Sauce
2 tblsp. Butter
3 tbslp. Flour
1 cup beef stock
½ tsp salt
Pinch of pepper
Melt butter in pan. Stir in flour and cook until browned, stirring continuously.
Little by little, add beef stock. Stir until it boils and thickens, continue to cool three more minutes.
Add any desired seasonings.
Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.
To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.
¾ cup organic creamy peanut butter
¼ cup + 2 tblsp. Water
½ tsp. Hoisin sauce
2 tblsp. Freshly squeezed lime juice (approx. 1 ½ medium limes)
4 ½ tsp. soy sauce
3 tblsp. Maple syrup
1 ¼ tsp. chile-garlic paste
1 med. Clove garlic, mashed to paste
½ tsp. toasted sesame oil
Blend, whisk or stir all ingredients together till smooth. Store in refrigerator, but let warm to room temperature before using.
Can be used a dipping sauce, over noodles, as a salad dressing or in spring rolls.
Cilantro Sauce (It’s green)
Flour – velvety texture – opaque
(can be stirred directly into fat – butter, meat drippings, etc. If mixing with water first, it must be cooked for a while to eliminate the raw, starchy taste)
Instant Blending Flour – Wondra or Shake & Blend
Can add to liquids without lumps
Kneaded Butter (Beurre Manie) – equal parts butter and flour – kneaded till smooth and rolled into teaspoon sized balls (can be frozen for storage). Drop a ball or two into sauce when needed.
Cornstarch – smooth – glossy – clear
Mix starch with equal parts water, then add to warm liquid
Arrowroot flour | tapioca flour, rice flour
Gums – Xanthum gum, agar agar, pectin, and guar gum
Egg Yolks – velvety – smooth
Add to heated liquids (no hotter than 190 degrees) slowly and stir constantly – or scrambled eggs will be the result
High fat cream / yogurt – thick – smooth
WikiHow – thickeners
A Life of Geekery – guide to thickening sauces, soups, and stews
French Cooking Acacemy – What is a Roux – white, blond & brown
Beurre Manié – kneaded butter
French Cooking Academy – Hollandaise sauce tutorial for beginners (w/o double broiler)
Julia Child – The Hollandaise Family
Harvard University – Science in Cooking class – Working with Modern Thickeners
Check out the other videos in this Sauce Series
Sauce Series #1 – taste bud training
Sauce Series #2 – red sauces
Sauce Series #3 – brown sauces & thickening agents
Sauce Series #4 – white sauces
Mock ‘Chopped’ #5 – group cooking challenge how-to