How to thicken up my BBQ sauce

Discussion in 'Sauces, Rubs & Marinades' started by mikeh, Sep 2, 2009.

  1. mikeh

    mikeh Smoke Blower

    I am making a batch of BBQ sauce as I type this and was wanting to know how to thicken it up. I have read about a roux, but not sure what is best to use to do this with my sauce. Any help would be appreciated. I am making a double batch which will make about 4 cups of sauce. thanks

    Mike
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    You can simmer it to allow it to reduce or you could also add a little corn starch...
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Paul is correct but if using the corn starch, make sure to mix it with cold water before adding. If you have some sugar (brown sugar, corn syrup or similar) in the sauce, then just cooking it longer will allow it to thicken. The sauce I make uses catsup and brown sugar so thickens up real nice when cooked.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Don't use a roux in BBQ sauce! Simmer it to thicken or use corn starch slurry.
     
  5. alx

    alx Master of the Pit OTBS Member

    Post the ingredients.Is it tomato based sauce,vineager etc...Lots of ways to thicken or thin...
     
  6. thadius65

    thadius65 Smoke Blower

    Nothing like some molasses to the rescue! [​IMG]
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Corn starch for me. Gives it a velvety sheen. Rouxs are hard and unpredictable and can taste like flour. Corn starch is good for soup also.
     
  8. mikeh

    mikeh Smoke Blower

    Well, we did the cornstarch and warm water mix. My wife knew how to do that way and it did help thicken it up some. The sauce was a copy of The Neeleys bbq sauce that I had made before, but it was just too thin and runny for my likes.. From what I have tasted so far tonite, I think it will be much better. I appreciate all the replys

    MIke
     
  9. smokaholic

    smokaholic Fire Starter

    Arrowroot is also good to use as a thickener. Its also gluten free for those who care. Spice store should have it.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would just heat it and let it reduce or you can add corn starch to it if you want to.
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    If its tomato based use tomato paste. Ancient Italian recipe. [​IMG]
     
  12. werdwolf

    werdwolf Master of the Pit OTBS Member

    Plain gelatin can also be used in a pinch, but I would just simmer and reduce it.
     
  13. How much corn starch would be needed for a gallon of sauce?
     

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