Thickening is giving consistency to a liquid by adding binding ingredients such as flour, starch, or egg yolk, or by boiling it down through evaporation. It is used in sauces, soups, and stews to reduce fluidity and intensify texture. The choice of binder varies depending on the desired consistency and the recipe.
Where It's Used
“Simmer the sauce over low heat, reducing it until it reaches the desired consistency.”