same here
my homemade sauces aren't thick enough. I'm not sure how to get them properly thick.
( spangolin - the odds are good but the goods are odd, Mon 31 Jan 2011, 15:54, archived)

i think he just likes the em ess gees.

( sleepybinky, Mon 31 Jan 2011, 15:56, archived)

There are a few thickeners you can use, but I find the best one is to keep it on the hob for longer so the liquid evaporates... which also intensifies the flavours.
God, that sounds poncy, but reducing works well for me.
( G/PP 💩💩💩💩💩&#128, Mon 31 Jan 2011, 16:01, archived)

mix some cornflour with a little water. add to sauce.
thicks!
( janet aylia y'all motherfuckers need jesus, Mon 31 Jan 2011, 16:03, archived)

^ This
With added not too much cornflour or it will go as thick as wallpaper paste.
( Spider Fucking Riviera got stiches for a knife wound for the first time, Mon 31 Jan 2011, 16:09, archived)

Arrowroot is good for thickening oriental dishes too
I have no idea what it looks like, I just read it somewhere.
( Frisbee TeaBoy, Mon 31 Jan 2011, 16:20, archived)

Cornflour to thicken and turn the sauce milky in colour.
Arrowroot to thicken and keep the sauce clear.
( Spider Fucking Riviera got stiches for a knife wound for the first time, Mon 31 Jan 2011, 16:23, archived)

And you've got to add the water to the cornflour, not the other way round
or else it'd be lumpy on the top. I think
( Frisbee TeaBoy, Mon 31 Jan 2011, 16:31, archived)

thank you all
:)
( spangolin - the odds are good but the goods are odd, Mon 31 Jan 2011, 16:39, archived)

buy a jar.

( sleepybinky, Mon 31 Jan 2011, 16:48, archived)