How to Thicken Broth

PDF download Download Article
PDF download Download Article

Whatever your cooking project, getting your broth to the right consistency is an important step. If your broth is looking a little thin, there are several ways to thicken it, depending on the ingredients you want to use and the amount of time at your disposal. You can always reduce a homemade broth by cooking it down, but this isn’t always an option if you’ve already salted the broth, as reducing it will make it saltier. However, you can also thicken any broth with a thickening agent like cornstarch, or by making a quick roux. You can even add food items such as bread, nuts, or dairy to give a broth more body.

Method 1
Method 1 of 3:

Doing a Basic Reduction

PDF download Download Article
  1. Make sure there’s enough heat for the broth to simmer uncovered. Medium heat should be sufficient to bring the broth to a simmer and get some of the excess liquid to evaporate. [1]
  2. Using a wider saute pan rather than a deeper pot or saucepan will allow your broth to heat faster and reduce more quickly. You can also divide the broth into two or more batches (wide pans best) and heat separately to speed up the process. [2]
    Advertisement
  3. It’s better for the broth to simmer rather than boil. If the heat is too high, the broth might reduce too much and become bitter-tasting. Keep the broth on medium heat, and give it at least ten minutes before checking on it. [3]
    4. Advertisement
Method 2
Method 2 of 3:

Using a Thickening Agent

PDF download Download Article
  1. Cornstarch is similar to flour as a thickening agent, but it works better and won’t affect the taste of your broth. [4] Mix a tablespoon (7.5 g) of cornstarch with 1 tablespoon (15 mL) of cold water for each cup of broth. [5] Once fully combined, add slurry a little at a time, stirring constantly. Bring the broth to a boil. Keep stirring the slurry in until the broth is almost the thickness you want. [6]
    • Remember that the broth will thicken a little as it cools. [7]
  2. Ingredients such as arrowroot, potato starch, and tapioca powder can be used as thickening alternatives to cornstarch. [8] Arrowroot and tapioca are root starches derived from tropical plants, and along with potato starch are commonly used in gluten-free cooking.
    • For arrowroot powder, mix 2-3 tablespoons (16-24 g) with the same amount of water. Whisk into a cup of hot broth, then slowly combine with the rest of the broth.
    • For potato starch, mix 1 tablespoon of starch (10 g) with 2 tablespoons (30 mL) of water. Whisk into a cup of hot broth then combine with the rest.
    • For tapioca powder, stir in a teaspoon of starch (2.5 g) at a time until broth reaches desired consistency. [9]
  3. A roux is a mixture of flour and fat that can serve as a useful and delicious way to thicken a broth, soup , or sauce. Depending on how much thickening the broth needs, place 1-3 tablespoons of fat in a saucepan over medium heat. Whisk in an amount of flour equal to the amount of fat used. [10] Cook for about ten minutes, stirring frequently, then let it cool before adding to the broth.
    • Whisk the roux into the broth until combined, making sure there are no lumps.
    • For a lighter roux, use butter or oil. For a darker, richer roux, use drippings. [11]
    4. Advertisement
Method 3
Method 3 of 3:

Using Food as a Thickener

PDF download Download Article
  1. Soak pieces of bread in the hot liquid, then remove and puree. Recombine with the rest of the liquid. You can also use breadcrumbs to thicken the broth. [12]
  2. Nuts have been used to thicken broths and soups for generations. Grind a handful of nuts until they almost form a paste, then combine with a little of the broth and stir. Add to the rest of the broth.
    • Cashews are particularly good for thickening a broth or soup, adding a smooth texture. [13]
  3. Adding cream or yogurt is an easy way to thicken and enrich any broth. If adding cream or milk, start with a couple spoonfuls and add to warm but not boiling broth. Or, if you're looking for a lighter but tangier addition, try a dollop or two of yogurt. [14]
    • Make sure the broth isn’t boiling or else the dairy will curdle.
    4. Advertisement

Community Q&A

Search
Add New Question
  • Question
    What fat is used with the flour to thicken? Is it butter?
    JASMINE BROWN
    Community Answer
    Yes, you can make a roux with meat fat or butter with flour to thicken sauces, soups, etc.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 0 Helpful 0
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
      Advertisement

      Tips

      Submit a Tip
      All tip submissions are carefully reviewed before being published
      Name
      Please provide your name and last initial
      Submit
      Thanks for submitting a tip for review!

      You Might Also Like

      How to
      Measure a Tablespoon with and without Measuring Spoons
      How to
      Safely Boil Water in the Microwave
      How to
      Make Perfect Hard-Boiled Eggs Every Time
      How to
      Blanch Green Beans
      How to
      Season a Stainless Steel Pan with Oil
      How to
      Pan-Fry the Perfect Steak on the Stovetop
      How to
      Parboil Potatoes Perfectly Every Time
      How to
      Boil Water (& How Long It Takes)
      How to
      Make Olive Oil
      The Quickest Way to Make a Reduction for Any Recipe
      How to
      Poach an Egg Using a Microwave
      How to
      Make Diffuser Oil
      How to
      Defrost Dough
      How to
      Preheat an Oven
      Advertisement

      References

      1. ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction
      2. ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction
      3. ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction
      4. ↑ Andrea Lawson Gray. Private Chef. Expert Interview. 10 February 2022.
      5. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/thickening-with-cornstarch-or-flour
      6. ↑ https://www.quora.com/How-can-you-thicken-chicken-broth
      7. ↑ https://www.quora.com/How-can-you-thicken-chicken-broth
      8. ↑ https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-thicken-gravy
      9. ↑ https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-thicken-gravy
      1. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-roux
      2. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-roux
      3. ↑ https://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057
      4. ↑ https://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057
      5. ↑ https://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057

      About This Article

      In other languages
      Thanks to all authors for creating a page that has been read 75,390 times.

      Did this article help you?

      Advertisement