Thickening Sauces

Discussion in 'Sauces, Rubs & Marinades' started by moresmokejta, Nov 11, 2015.

  1. I have a sauce that I dreamed up quite by accident that is based on Apple Juice and a lot of sweeteners i.e. sugar, honey, and dark corn syrup.  Everyone of my friends who have tried it including my church members at our special luncheons rave about the stuff.  The problem is that it takes forever to make it.  First I put all the ingredients in a big pot.  By big the process starts out with around 2 1/2 qts of liquid.  Then I have to boil it down to thicken it to the consistency of ketchup.  By the way there is a couple cups of ketchup in there also.  So, this means boiling it down by a little over half.  The I end up with only about 5 cups of sauce.

    I was just wondering if any of you sauce experts might know of something I can do to thicken this sauce other than taking a couple of hours to boil it down.  I don't think the usual gravy thickeners like flour etc. would work and still maintain the taste and not get floury tasting. Or maybe they would - I haven't tried it.   I would appreciate any advise.

  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Not a sauce expert here at all, but have you tried adding a mild flavored molasses to your recipe? It could help thicken it without altering the flavor too much.

    I'm not sure there is a way to keep the exact flavor you have created without simply using more ingredients.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The boiling down not only thickens but cooks, combines and concentrates the flavors. Cooking also removes water concentrating and increasing the sweetness. There are BIG changes happening in your sauce as it cooks and reduces to get that Magic flavor all rave about. There is no way to throw it all together then thicken it and get the same result.  Think like this...Can you take a gallon of Maple sap add cornstarch and get a gallon of Maple Syrup? If you want to speed the process, you need more surface area in the pot you are cooking in. Go to a restaurant  supply and get a large Braizer. Short and lots of surface to evaporate moisture fast...JJ

    floridasteve likes this.
  4. Thanks - What a great idea.  I should have thought of that.  In fact a couple of weeks ago I was cooking up a batch and told my wife I should use the bigger soup pot we have in basement.  I guess I had a senior moment and didn't think of it a couple days ago.

    I will change my ways.
  5. donr

    donr Smoking Fanatic

    Use Apple Juice Concentrate.

    48oz has already been reduced to 12oz for you.  Most store bought is made from concentrate already, so you are removing the water for the second time.

    I would make sure you still cook the sauce for a bit so like Chef Jimmy said, the flavors combine and work their magic.  If you need to add some water so you can cook it down a little go ahead.
  6. Thanks:  I just bought a brazier pan and will see how much less time I have to spend boiling the sauce down
  7. Never thought about Apple Juice Concentrate.  What a neat idea.  I suppose this stuff is readily available at Grocery Stores??

    I will give it a try.
  8. donr

    donr Smoking Fanatic

    I have seen it in most american grocery stores larger than a Seven Eleven.
  9. I asked my wife the same question and she said almost the same thing.  Shows what I pay attention to when we shop. 

    Thanks, I am looking forward to trying this to reduce some of the boil time.  
  10. capt7383

    capt7383 Fire Starter

    I agree with chef jimmie 200%
    But you could take a small amount of your sauce and slowly add cornstarch and water that have been mixed together do this over a low heat and it will thicken. And if you dont like it at least you only ruined a small amount.
  11. matfam

    matfam Newbie

    Xanthan gum is a great thickener. Give it a shot, requires a very very very small amount. I think it's like 16x stronger than corn starch.

    Sent from my iPad using Tapatalk

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