I was experimenting yesterday in my laboratory (i.e. the kitchen) and made a quick sauce with some of the leftover habaneros and fruits that I had frozen from last season. Since everything was vacuum sealed and frozen fresh, I did not add any additional water. In order to reach the proper acidity, I added some lime juice and white vinegar. The sauce ended up being pretty nice but is far too thin. I cooked it down about 50% and it still made little difference. Does anyone have any sauce thickening tricks out there???
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consistency Sauce too thin
- Thread starter RedtailForester
- Start date
I use Xanthan Gum in all my sauces with great results. A little goes a long way - ask me how I know this 
When overdosing on Xanthan on a sauce batch, the sauce was paste-like, not like a gel. It wouldn't even pour out of the bottle
Usually I prefer cooking the sauce down. Brown sugar is helpful. Honey too.
I also have made good experience with pectin. You can either buy pectin products like jelly sugar or chop an apple and let it oxidate for at least half an hour. As soon as it is brown it has a good amount of pectin. But it may add a bit of the apple flavor.
I also have made good experience with pectin. You can either buy pectin products like jelly sugar or chop an apple and let it oxidate for at least half an hour. As soon as it is brown it has a good amount of pectin. But it may add a bit of the apple flavor.
Just had some of my creation on some chocolate ice cream and YUUUUUUUUUUUUUM!!!
I may need to remember this one!
I may need to remember this one!