Thick, Rich Bbq Sauce: Tips For Perfect Consistency

Thick BBQ sauce is a must-have condiment for any BBQ meat. It's also a great addition to sandwiches, pizza, and fries. So, if your sauce is a little too runny, there are several ways to thicken it up. The simplest method is to reduce the sauce by simmering it in a saucepan over low heat until the water evaporates. You can also add thickening agents like flour, cornstarch, coconut cream or oil, heavy cream, butter, pureed vegetables or fruits, food gums, egg yolk, arrowroot, or gelatin. For a glossy and lump-free texture, you can try the Beurre manié technique, which involves kneading butter and flour together before adding them to your sauce.

Use flour or cornstarch

If you're looking for a way to thicken your BBQ sauce, you can use either flour or cornstarch. Both are common kitchen ingredients and are great options if you don't want to change the flavour of your sauce.

Using Flour

To use flour as a thickening agent, you'll need to create a flour solution by mixing it with water. For every cup of BBQ sauce, mix 2 tablespoons of flour with 1/4 cup of water. Combine these ingredients thoroughly in a separate bowl, ensuring there are no lumps.

Once your flour solution is ready, heat your BBQ sauce in a saucepan over a medium heat. Bring it to a simmer, but be careful not to let it boil. Once it's simmering, add your flour and water mixture and stir it in well. Continue stirring continuously for 1-2 minutes, or until your sauce reaches the desired consistency.

Using Cornstarch

Cornstarch is an excellent thickening agent and is often preferred over flour as it creates a glossier sheen, making it ideal for ribs. However, it may break down when combined with ingredients like tomatoes, which are commonly found in BBQ sauces.

To use cornstarch, create a cornstarch mixture by combining 1 tablespoon of cornstarch with 1 tablespoon of water for every cup of BBQ sauce. Make sure to mix it well in a separate bowl until you achieve a creamy consistency without any lumps.

After preparing your cornstarch mixture, heat your BBQ sauce in a saucepan over a medium heat. Once your sauce is simmering, add the cornstarch mixture and stir it in. Continue stirring until your sauce reaches your desired thickness, then remove it from the heat.

Tips:

• It is recommended to mix flour or cornstarch with water first to prevent clumping and ensure even distribution throughout the sauce.
• Cornstarch is more sensitive to certain ingredients and heat treatments. It may break down when combined with acidic foods like tomatoes, and its texture can become spongy if frozen and thawed.
• Always stir your sauce continuously when adding flour or cornstarch, and be careful not to overcook it.

By following these simple steps, you can easily thicken your BBQ sauce using flour or cornstarch, adjusting the consistency to your preference without altering the flavour.

Evaporate excess water

Thickening your BBQ sauce by evaporating excess water is a simple and effective method. Here's a step-by-step guide:

Step 1: Prepare Your Saucepan

Place a small saucepan on your stove and set it to low heat. You want to start with a gentle heat to slowly evaporate the water without burning the sauce.

Step 2: Add Your BBQ Sauce

Pour your runny BBQ sauce into the saucepan. The amount of sauce you add depends on how much you need for your meal. Keep in mind that you'll be reducing the sauce, so you might need to start with a larger quantity than you think.

Step 3: Stir Continuously

Use a spoon or whisk to stir the sauce continuously. This ensures that the heat is distributed evenly and prevents the sauce from burning or sticking to the pan.

Step 4: Increase the Heat Gradually

Slowly increase the heat to medium without bringing the sauce to a boil. You want to maintain a gentle simmer. This will help the water evaporate without causing the sauce to splatter or burn.

Step 5: Monitor the Sauce's Consistency

As the water evaporates, you'll notice the sauce starting to thicken. Keep a close eye on the sauce and adjust the heat as needed. Remember that the sauce will continue to cook and thicken for a minute or so after you remove it from the heat, so it's better to stop heating just before it reaches your desired thickness.

Step 6: Remove from Heat

Once your BBQ sauce has reached the desired consistency, remove the saucepan from the heat. You can now use your thickened sauce or let it cool down before storing it for later use.

Tips for Evaporation Method:

• This method, also known as reduction, is a basic and effective way to thicken your BBQ sauce. It concentrates the flavors and creates a denser sauce.
• It can take some time, so be prepared to stay by the stove and monitor the sauce.
• If you're using a slow cooker, you can tilt the lid slightly to help with the evaporation process and cook on low heat for 4-6 hours.
• Remember to remove any solids from the pan before starting the reduction process, as they can slow it down.
• Use a shallow pan to increase the surface area and speed up evaporation.
• If you have a large quantity of sauce, consider using multiple pans to speed up the process.

Add coconut oil or cream

Coconut oil or coconut cream is an excellent way to thicken your BBQ sauce and add a creamy, velvety texture. Here is a detailed guide on how to do it:

Coconut Oil or Coconut Cream:

Coconut oil is a healthy and ideal way to thicken your BBQ sauce without adding extra unhealthy fats. It contains less saturated fat than butter and is high in healthy cholesterol. To use coconut oil as a thickening agent, try adding a small amount to your sauce and adjust until you achieve the desired consistency. You can also add it to a roux to enhance its thickening power.

Coconut cream, on the other hand, will add a fresh coconut taste to your BBQ sauce. You can simply add a tablespoon of coconut cream to your sauce and adjust as needed without any additional simmering. This is a great vegan option if you want to avoid using butter or heavy cream.

Tips for Thickening BBQ Sauce:

• When using coconut oil or cream, be careful not to over-thicken your sauce. Add small amounts at a time and adjust until you reach your desired consistency.
• You can also use coconut cream in combination with other ingredients to make BBQ sauce. For example, blend it with ketchup, brown sugar, vinegar, water, and desired spices and seasonings to create a delicious coconut-infused BBQ sauce.
• If you're thickening a large quantity of sauce, use multiple pans to speed up the process.
• Always taste your sauce as you thicken it to ensure the flavour remains balanced.
• If you add too much cream and your sauce becomes too thick, you can slowly add water or lemon juice to adjust the consistency.

Use pureed vegetables

Pureeing vegetables is an excellent way to thicken your BBQ sauce, as well as adding nutritional value and a beautiful level of fibre.

You can use starchy vegetables like steamed carrots and turnips, or even onion and bell peppers for extra flavour. Two less common vegetables that can be used as thickening agents are plantains and cassava, which have a more neutral flavour.

Tomato puree is also a great option, as it will add a smooth body to your sauce and should match the flavour profiles of most BBQ sauces. Eggplants and peppers pureed together also work well, but be careful as a little goes a long way and too much can make your sauce bitter.

Puree your chosen vegetables in a blender or food processor with a touch of the sauce. You can also use leftover cooked veggies. If the puree is too thick, slowly dilute it with water or your chosen liquid.

Pour your puree into the hot BBQ sauce and whisk it together, adding more puree slowly until you reach the desired consistency.

You can also add pureed fruit, like bananas or peaches, but this is only recommended if you have a very sweet sauce. If your sauce is served with pork or chicken, you could add pureed fruits such as apricot and cherries to enhance the sweetness.

Try food gum

If you're looking to thicken up your BBQ sauce, one option is to use food gum. Food gum is a polysaccharide that can be sourced from a land plant. It's a great thickening agent because it doesn't change the flavour of the sauce, only its consistency and texture.

Food gums are also useful because they reduce or eliminate the amount of fat or oil used in your sauce. They contribute to the flavour of the sauce by holding spices and liquid molecules together.

There are several types of food gum that can be used to thicken your sauce, including guar gum, xanthan gum, and pectin. Guar gum is high in fibre and keeps water from separating from the sauce. It has a sticky, paste-like mouthfeel and some note a beany flavour. Xanthan gum is from a bacterium and has a very elastic texture, giving a creamy mouthfeel. It dissolves in hot or cold water. Pectin is readily available in powder form in the baking aisle of your grocery store. There are two types: low-methoxyl pectin, which is used to thicken cream sauces and needs calcium to gel, and high-methoxyl pectin, which is used to thicken a soup or sauce containing sugar.

When using food gum, it's important to note that a little goes a long way. The general ratio is approximately one teaspoon of gum to one quart of liquid. Too much and the texture becomes more like mucus. Unlike starches, gum can be lightly sprinkled into the liquid and absorption begins almost immediately. As you stir, you'll easily see how thick your sauce will become.

Frequently asked questions