How do you thicken a brown sauce?

Answer 1

Brown sauce is thickened with flour or corn starch. Corn starch makes it creamer, flour makes it more countrified. You mix the flour with water and shake it up until all the lumps disappear. How much you use depends on how much sauce you want and how thick. In order to make it browner you may use left over coffee to thicken with.

Answer 2

There are a couple of methods.

You can thicken many sauces by simple reduction. You reduce a sauce by leaving it on the heat and evaporating the liquid.

You can use a slurry. Slurries are made with cold water and corn starch, arrow root, or some other starch thickener.

You can use a roux. A roux is made of equal amounts of melted fat (typically butter) and flour. Heat the fat over medium heat, and add the flour a little at a time, stirring constantly. This adds flavor as well. Leaving the roux over heat for longer times changes it from a "blonde" to "deep chocolate" color. The deeper the color, the fuller the flavor.

Answer 3

Boil it. Or put some corn starch in. Not too much at a time though. Make sure not to burn it either. That would make it taste bad.

Answer 4

presuming you mean the sauce on it then cornflour is good