I have been following this recipe: [Slow cooker honey mustard chicken](https://www.bbc.co.uk/food/recipes/slow_cooker_honey_95731)
No matter what I do I can’t manage to get my sauce to thicken even when I add more cream and cornflour.
by vegemar
4 Comments
tugrumpler
Once you’ve got your 10oz of stock I’d add 1-1/2 to 2 teaspoons of cornstarch and heat just that on high stirring constantly until it darkens and thickens. This usually brings it to a boil, I stir with a smallish silicone spatula and keep it in contact with the bottom of the pan to insure clumps don’t form. Just my opinion.
bhambrewer
1 tablespoon of corn starch will thicken 1 cup/240ml ot liquid, IF it gets hot enough. You might need to make a corn starch slurry, add a big ladle of the sauce, then heat it to thicken then add back in.
OkGuest7901
Powdered potatoes
kyndcookie
For beef dishes like stew I use tapioca pearls. For pork dishes like posole I make a slurry with masaca and add. I rarely use cornstarch for anything but Asian and flour in gravies.
4 Comments
Once you’ve got your 10oz of stock I’d add 1-1/2 to 2 teaspoons of cornstarch and heat just that on high stirring constantly until it darkens and thickens. This usually brings it to a boil, I stir with a smallish silicone spatula and keep it in contact with the bottom of the pan to insure clumps don’t form. Just my opinion.
1 tablespoon of corn starch will thicken 1 cup/240ml ot liquid, IF it gets hot enough. You might need to make a corn starch slurry, add a big ladle of the sauce, then heat it to thicken then add back in.
Powdered potatoes
For beef dishes like stew I use tapioca pearls. For pork dishes like posole I make a slurry with masaca and add. I rarely use cornstarch for anything but Asian and flour in gravies.