Simmer the sauce for about 5 minutes to get rid of any raw flour taste.Stir the slurry into the cream sauce 1 teaspoon at a time. ![]() of slurry for every liter or quart of cream sauce) ![]() Whisk together equal parts flour and cold water in a small bowl to make a slurry (normally, use 4tsp.In this part, you will know how to use a starch thickener to salvage your watery cheese sauce. Thickening agents such as flour or cornstarch is so popular in every kitchen. How to thicken cheese sauce with a starch thickener Let’s find out how each way work so you will have your own choice. Other methods require additional ingredients such as flour or cornstarch to make the dip thicker. But don’t worry, there are actually several ways to thicken the watery cream cheese, but the easiest way without changing the flavor of the sauce is returning to the béchamel base.
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