Whether you’re whipping up gravy for Thanksgiving dinner, making a fancy-pants pan sauce to go with that date-night steak dinner or trying your hand at authentic pasta alla carbonara, they all share something in common: sauce. And while no two sauces are exactly the same, they’re always better when thick, glossy and luscious. (C’mon, no one wants a watery pasta sauce or a wimpy gravy.)
To get that perfect consistency, you’ll need to know which ingredient is right for what you’re making, plus how to use it for the best results. Here’s how to thicken sauce in seven easy ways, no matter what you’re making.