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thickening sauces.

bilsat

Really likes to cook
#2
You can use instant mash!
 

kerry b

Silver Member
#4
Both good ideas. Will keep the mash In mind for when I use stock but just sounds strange with cider so puree veg it is for today. Thanks
 
#5
I'm glad someone has started this thread as i make a lot of sauces and never know how to thicken it (i hate counting syns for flour) I might have to try the instant mash idea (does it alter the taste at all does anyone know??)
 

Mel2

Silver Member
#6
It doesn't really alter the taste but I personally prefer the pureed veg way of thickening. I find that when I use smash all the potatoey bits kind of sink to the bottom of the sauce and it doesn't look very appetising. Each to their own though!
 
#7
You could try courgette to thicken it, as it is one of those veg's that doesnt have a very strong taste itself, so will take on the taste of the cider! My mum does this trick in most things she cooks!
Hope that helps!
C xx
 
#8
thickening sauces

I'm glad someone has started this thread as i make a lot of sauces and never know how to thicken it (i hate counting syns for flour) I might have to try the instant mash idea (does it alter the taste at all does anyone know??)
I have and there is no difference
 


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