The Right Time To Thicken Your Cheese Sauce

Whether you're making macaroni and cheese or a carbonara, a good cheese sauce can make or break a dish. But what happens when your sauce is too runny? Luckily, there are several ways to thicken a cheese sauce, and most don't take longer than a few minutes.

Thickening with starch

Using cornstarch or flour to thicken the sauce is not too complicated. Here is how you do it:

• Add one or two teaspoons of cornstarch or flour and about half a cup of cold water to a bowl.
• Whisk until it becomes a slurry.
• Once the slurry is mixed, stir it into your cheese sauce one teaspoon at a time. Do not rush this process, or it might go wrong.
• Allow your sauce to simmer for about five minutes, and you shouldn't have to deal with any lingering flour or cornstarch taste.
• Check the thickness of your cheese sauce. If it's still not as thick as you prefer, add a bit more cornstarch or flour-based slurry.

A general rule of thumb for thickening sauce with cornstarch is to use one tablespoon of cornstarch for every cup of liquid in the recipe. Combine equal parts cornstarch and cold water, stir together until smooth, then pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency.

If you're not gluten-free, flour is also an excellent option that you'll likely always have on hand. When added to liquid, the starches in the flour expand, helping to thicken whatever you add it to. There are two ways to thicken with flour: make a roux or a slurry.

To make a roux, heat butter over medium heat. When a sprinkle of flour causes it to bubble, add the rest of your flour and whisk until your mixture forms a thick paste and is golden brown. Add the roux to your sauce and whisk to combine.

To thicken with a flour slurry, combine two tablespoons of flour with every 1/4 cup of cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Simmering the sauce

Simmering your cheese sauce is a simple and hassle-free way to thicken it. This method is often the first port of call for chefs when a cheese sauce is too thin.

To do this, pour your sauce into a saucepan and adjust the heat on your stove to a simmer. Stir your sauce consistently as it simmers to evaporate the extra liquid and thicken the sauce.

It's important not to let the sauce boil on high heat, as this can cause the dairy to separate, ruining the texture of your sauce. Keep a close eye on your sauce to avoid burning it, and stir regularly during the simmering process to protect it.

If your sauce is still not as thick as you would like after simmering, you can try adding a starch thickener such as cornstarch or flour. Simply add one or two teaspoons of your chosen starch and about half a cup of cold water to a bowl and whisk until it becomes a slurry. Then, stir this mixture into your cheese sauce one teaspoon at a time, allowing it to simmer for about five minutes. Check the thickness again, and if necessary, add a little more of the slurry.

Remember, when simmering your sauce, you are reducing the amount of liquid, which also concentrates the flavour. This method is best for a sauce that is only a little too thin, rather than one that is very watery. If your sauce needs a more substantial thickening, it may be better to try one of the other thickening methods, such as adding a starch thickener, an egg yolk, or extra cheese.

Using egg yolk

Egg yolk is an excellent thickening agent for cheese sauce if you don't have cornstarch or flour on hand. It is also a preferred method for some chefs. Not only does it thicken the sauce, but it also adds a rich, glossy texture and a touch of luxuriousness.

To use an egg yolk to thicken your cheese sauce, start by separating the yolk from the egg white. Whisk the yolk in a bowl until it is smooth. In a separate saucepan, turn the heat to low and slowly pour in your cheese sauce, whisking continuously. Add about one cup of sauce to the yolk, or enough to temper the yolk. This will gradually raise the temperature of the yolk while slightly cooling the sauce. This step is important to prevent the egg from scrambling and the sauce from splitting.

Once the yolk and sauce are combined, slowly add this mixture back into the main sauce, keeping the temperature low and whisking continuously. Depending on the amount of sauce you are making, you may not need an entire yolk. Continuously check the thickness of your sauce to make sure you get it just right. Adding too much egg yolk will be counterproductive, so exercise your best judgment.

Egg yolks are emulsifiers, meaning they contain particles similar to both water and oil, allowing them to bind with both. They are particularly good emulsifiers due to their low water and high fat content, and their lecithin protein forms a strong and stable bond. However, it is important to watch the temperature when using egg yolks. Too low a heat may result in bacteria, while too high a heat will cause the egg to scramble.

In addition to cheese sauce, egg yolks are a great addition to pasta sauces, salad dressings, and custards that need thickening. They can also be used in place of a roux, a combination of fat and flour used in French cooking to thicken sauces, especially for those with gluten intolerance.

Adding more cheese

The only potential issue to look out for when using this method is adding too much cheese and making your sauce too thick. If this happens, you can thin the sauce out by adding one tablespoon of milk at a time until you reach your desired consistency.

If you don't have any shredded or diced cheese to hand, you can also grate your cheese. Grated cheese is much easier to incorporate than cubed cheese. If you're using cubed cheese, you run the risk of overcooking the sauce while adding the cheese.

Remember to only keep the sauce on the heat while you're adding the cheese. You only need your base sauce to be hot enough to melt the cheese, so there's no need to keep it on the heat source for this step.

Using a bechamel sauce base

A bechamel sauce, also known as a white sauce, is one of the five French "mother sauces". It is made with a roux (butter and flour) and milk, and is typically seasoned with salt, pepper, and nutmeg.

To make a bechamel sauce, first, make the roux by melting butter in a saucepan over medium heat. Then, stir in an equal amount of flour and cook for 1-2 minutes until the mixture forms a thick paste. Next, slowly whisk in milk until the sauce is smooth. The amount of milk added will depend on the desired thickness of the sauce. For a thicker sauce, use less milk, and for a thinner sauce, use more. Finally, reduce the heat and allow the sauce to simmer, stirring regularly, until it reaches the desired consistency. This usually takes around 7-10 minutes.

If your bechamel sauce is too thick, you can thin it out by heating it in a saucepan over medium heat and stirring in milk until you achieve the desired consistency. If your sauce is too thin, you can thicken it by cooking a little extra roux (equal parts butter and flour) in a separate saucepan over medium-high heat until it turns a straw colour. Then, whisk this into your sauce, bring it to a boil, and stir until it reaches the desired thickness. Alternatively, you can simply simmer the sauce over low heat, stirring continuously, to allow evaporation to reduce and thicken the sauce. This method will take longer.

Once your bechamel sauce has reached the perfect consistency, you can turn it into a cheese sauce by adding your favourite type of cheese. Cheeses that melt well, such as parmesan, gruyere, fontina, or cheddar, work best. You can also add other seasonings like mustard or cayenne pepper to enhance the flavour of your cheese sauce.

Frequently asked questions