Thickening Cream Sauce in 4 Simple Methods

Anyone who has made a cream sauce knows that it can be tricky. The sauce can easily turn lumpy or become too thick.

In this post, we will explore 4 simple methods for thickening a cream sauce. These methods are guaranteed to give you a smooth and creamy sauce every time.

So, whether you are making a classic alfredo or something more adventurous, these methods will help you take your cream sauces to the next level.

How Can I Thicken a Cream Sauce? 

A cream sauce is the perfect way to add a touch of richness to any dish. However, sometimes it can be tricky to get the sauce to reach the perfect consistency.

If your sauce is too thin, there are a few simple tricks that can help you thicken it up.

One method is to add a small amount of flour or cornstarch to the sauce. Another option is to remove some of the liquid from the sauce by simmering it until it reduces.

There are some other methods as well, which we will dive into here:

1. Reducing It

Reducing a cream sauce is a bit of a balancing act. On the one hand, you want to cook off some of the liquid to thicken the sauce.

But on the other hand, you don’t want to overcook it and end up with a burnt, flavorless mess. The key is to maintain a gentle simmer and stir frequently.


  1. Start by heating your sauce in a pot over medium heat.
  2. Once it comes to a simmer, turn the heat down to low and let it cook for 10-15 minutes.
  3. Stir the sauce frequently during this time to prevent it from burning or sticking to the bottom of the pot.
  4. After 10-15 minutes, the sauce should be noticeably thicker. Give it a taste and see if it needs more time to reduce.
  5. Once it reaches the desired consistency, remove it from the heat and add any additional seasonings as needed.
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2. Using Cornstarch

When it comes to thickening sauces, cornstarch and flour are two of the most commonly used ingredients.

This cooking hack works by creating a slurry, which is essentially a mixture of the starch and some of the liquid from the sauce.

As the starch absorbs the liquid, it swells up and thickens the sauce in the process.


  1. Start by whisking together the cornstarch or flour with an equal amount of cold water.
  2. Stir this mixture into the cream sauce and cook over low heat until the sauce has thickened.
  3. Be sure to whisk the sauce constantly during this time to prevent the starch from clumping.
  4. When the desired consistency has been reached, remove it from heat and any additional seasonings as needed.

3. Adding Cheese

Cheese is a great way to add both flavor and thickness to a cream sauce. The key is to use a strong cheese that will hold its shape when melted.

A good option is an aged cheddar, but you could also use Parmesan, Asiago, or Gruyere. Just be sure to grate the cheese finely, otherwise, you’ll end up with clumps in your sauce. And if you’re looking for an extra hit of flavor, try stirring in a little bit of mustard or hot sauce.

With just a few simple ingredients, you can transform a basic cream sauce into something truly delicious.


  1. Start by grating the cheese on a box grater or food processor.
  2. Stir the cheese into the cream sauce and cook over low heat until it has melted and the sauce has thickened.
  3. As with the other methods, be sure to whisk the sauce constantly during this time to prevent it from burning or clumping.
  4. Once you reach the desired consistency, remove it from heat and add any additional seasonings as needed.

4. Using Egg Yolks

Anyone who has ever cooked knows that a thick cream sauce can make or break a dish. A watery sauce can ruin even the most perfectly cooked piece of chicken, while a sauce that is too thick can make a dish feel heavy and unappetizing.

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So how do you achieve the perfect consistency? For many home cooks, the answer lies in egg yolks.

When added to a hot cream sauce, egg yolks help to thicken and add body, resulting in a rich and flavorful gravy or sauce.

While some cooks are hesitant to use raw egg yolks, the truth is that when properly cooked, they pose no risk of foodborne illness.

So next time you’re making a cream sauce, don’t be afraid to experiment with using egg yolks to achieve the perfect consistency. Your taste buds will thank you!


  1. Start by whisking the egg yolks into a bowl.
  2. Slowly add a few spoonfuls of the hot cream sauce to the yolks, whisking constantly. This process is called tempering and it helps to prevent the egg yolks from cooking too quickly and turning into scrambled eggs.
  3. Once the yolks have been tempered, slowly pour them into the pot with the cream sauce, whisking constantly.
  4. Cook the sauce over low heat until it has thickened. Be sure to whisk it frequently during this time to prevent the egg yolks from curdling.
  5. Once you reach the thickness that you desire, remove the sauce from heat and add any additional seasonings as needed.

How Long Does It Take to Thicken Cream Sauce?

The answer to this question depends on how thick you like your cream sauce.

If you like it on the thinner side, then it won’t take very long to thicken. However, if you prefer your sauce to be nice and thick, then you’ll need to cook it for a bit longer.

n order to achieve the perfect consistency, you need to be patient and let the sauce slowly thicken on its own. So how long does it take? Well, it depends.

If you’re making a small batch of sauce, it could take as little as 5 minutes.

However, if you’re making a large batch or if your ingredients are particularly cold, it could take up to 15 minutes.

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The bottom line is this: don’t try to rush the process. Cream sauce may not be fast, but it’s definitely worth the wait.

How Do You Know If a Cream Sauce Is Thick Enough?

There are a few ways to tell if a cream sauce is thick enough.

First, take a spoon and run it through the sauce. If the sauce coats the back of the spoon and doesn’t run off, it’s thick enough.

Second, check to see if the sauce can hold its shape. If you can make a peak in the sauce and it holds that peak, it’s thick enough.

Finally, give the sauce the old bounce test. Take a finger and press down on the surface of the sauce. If the Sauce bounces back up, it’s thick enough. If not, keep cooking until it passes one of these three tests.

What Do You Do If Your Cream Sauce Isn’t Thickening?

If your cream sauce isn’t thickening, there are a few things you can do to save it.

First, make sure you’re using the right kind of cream. Heavy cream will thicken more readily than lighter creams like half-and-half.

Second, check the temperature of your sauce. If it’s too cold, it won’t thicken as well. Bring it up to a gentle simmer and see if that does the trick.

If not, there’s always the classic technique of adding a bit of cornstarch or arrowroot powder to thicken things up. Just be sure to whisk it in slowly and thoroughly so that it doesn’t clump.

Finally, if all else fails, consider adding some shredded cheese to your sauce. Not only will it add thickness, but it will also give your dish a delicious cheesy flavor.

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Final Thoughts

There you have it! Now you know how to thicken cream sauce like a pro.

Remember, the key is to be patient and let the sauce slowly cook until it reaches the desired consistency.

And if you find yourself in a pinch, there are always other options like cornstarch or cheese that can help to thicken things up.

Happy cooking!