How can I thicken a sauce?

Years ago I used to watch an oriental cooking show called "Wan Can Cook." As you can tell from his name he cooked a lot of Chinese dishes. He always thickened his sauces with what we in the United States call corn starch Mixed with a little bit of water. If I remember right it was 3 tablespoons per cup of sauce for a gravy like consistency. You may want to try only 2 tablespoons at first and just add a little at a time until you get the consistency you want..

Hi there... You could always add a little cornflour and water paste, to thicken anything... All you do is, mix a tablespoon to a little water in a cup, depending on how thick you want it, you could add more cornflour for a thicker consistency and stir this until it looks like a paste, then add it to what ever your wanting to use it for, its great with soya, marmite, vegemite or beef stock for thickner in stews and casseroles... Goodluck with this one, have a great meal...

You can use all purpose flour to thicken the sauce. when you do that, first dissolve it in tap water - do not use hot water. then if it is dissolved, put it in the sauce you have made and stif it constantly so it will not clump up. :) Goodluck

Generally cornstarch is added to stir fry sauces. Add a tablespoon and mix in well making sure no lumps remain and cook a few minutes...if still not thickened add a second tablespoon and repeat.

You can add any flour (but mix it with water first at a bowl) I sued to add some tomatoes ketchup in the bowl too before i add it into my stir-fry.:D Happy cooking!