Barbecue sauce is a staple condiment in many households. It can transform grilled meats, add flavor to veggies, and bring an extra kick to sandwiches and wraps. While there are many commercial barbecue sauce options on the market, homemade sauce allows you to control the ingredients and customize the flavor. If your homemade barbecue sauce turns out too thin, there are several easy ways to thicken it up.
Check the Sauce’s Initial Consistency
Before jumping to thicken your barbecue sauce, check its initial consistency. Homemade barbecue sauce can vary in thickness depending on ingredients and cooking time.
- If the sauce coats the back of a spoon and leaves a clear streak when you run your finger through it, the consistency is likely fine.
- If it’s very thin and watery, with no coating on the spoon, then it could use thickening.
Barbecue sauce should have a nice cling to food without being too thick or gloopy. Finding the right balance takes some trial and error.
Simmer the Sauce to Reduce Liquid
One of the easiest ways to thicken barbecue sauce is by simmering it for 10-15 minutes. The simmering process allows excess liquid to evaporate, reducing the sauce and concentrating the flavors.
- Pour the sauce into a saucepan over medium heat. Let it come to a gentle simmer, then lower the heat.
- Stir occasionally to prevent burning on the bottom.
- Allow the sauce to simmer until it reaches the desired consistency.
Be careful not to simmer too long or the sauce can burn. Keep a close eye on it and remove from heat as soon as it thickens up.
Mix in a Starch Thickener
Starch thickeners are an effective way to add body and thickness to barbecue sauce. Common options include:
Cornstarch
- Mix 1-2 teaspoons cornstarch with 2 tablespoons cold water until smooth.
- Gradually stir the slurry into the sauce.
- Simmer for 2-3 minutes until thickened.
Arrowroot Powder
- Blend 1-2 teaspoons arrowroot powder with 2 tablespoons cold water.
- Slowly whisk the mixture into the simmering sauce.
- Cook for 1 minute more until thickened.
Tapioca Starch
- In a small bowl, combine 1 teaspoon tapioca starch with 1 tablespoon cold water.
- Whisk the slurry into the barbecue sauce.
- Simmer while stirring for 2-3 minutes.
These powdered starches quickly absorb liquid to thicken barbecue sauce without altering the flavor.
Purée Vegetables Into the Sauce
Puréeing vegetables is a natural way to add thickness and body to thin barbecue sauce. Good options include:
- Tomatoes – peel, seed, and purée raw tomatoes before adding to the sauce. The pulp thickens as it simmers.
- Carrots – cook chopped carrots until very soft, then mash or blend into the sauce.
- Onions – sauté onions until caramelized, then purée and mix in.
Vegetable purées enhance barbecue sauce with extra texture and nutrition. Make sure vegetables are fully cooked before puréeing for the smoothest results.
Mix in Nut Butters
Nut butters like peanut, almond, and cashew add creaminess and natural thickness to barbecue sauce. Whisk in 1-3 tablespoons nut butter until fully incorporated. Add a little at a time until desired consistency is reached.
Nut butters also introduce nutty, toasted flavor notes. They pair especially well with Asian or Thai-style barbecue sauces.
Blend in Soft Fruits
Fruits can impart mild thickening properties when blended into barbecue sauce. Ripe banana, mango, and pineapple work very well.
- Cook fruits until very soft and mashable.
- Purée in a blender or food processor until smooth.
- Mix the fruit purée into the sauce while simmering.
Fruits add a touch of sweetness and fruity flavor to balance bold barbecue sauce.
Add Powdered Milk or Yogurt
Powdered milk is an old-school hack for thickening all kinds of sauces. The milk proteins add thickness as they are heated.
- For a thinner sauce, mix in 1-2 teaspoons powdered milk.
- For maximum thickness, whisk in 1-3 tablespoons.
Plain yogurt or Greek yogurt can also thicken barbecue sauce. Stir in 2-4 tablespoons and allow to simmer briefly before serving.
Let the Sauce Cool and Refrigerate
As barbecue sauce cools down, it will thicken up on its own. Make the sauce 1-2 days ahead and allow it to chill fully in the refrigerator. The chilled sauce will have a thicker, richer consistency.
Gently reheat the sauce over low heat when ready to use. Add a touch more liquid if it seems too thick after refrigerating.
Troubleshooting Thin Barbecue Sauce
Sometimes barbecue sauce refuses to thicken up no matter what you try. Here are some possible reasons:
- Too much liquid – large amounts of beer, juice, stock or other thin liquids make it hard for the sauce to thicken. Reduce the wet ingredients.
- Too little simmering – sauce needs a good 15-20 minutes simmer to allow reduction and concentration of flavors.
- Improper starch usage – starches need gentle heating to activate. Make sure not to boil the sauce after adding.
- Too many acidic ingredients – acids like vinegar, citrus, and some tomatoes interfere with thickening. Use less or balance with non-acidic ingredients.
- Fat separation – if fats like oil, butter, or meat drippings separate from the sauce, it can lead to a thin layer on top. Use an emulsifier like mustard or egg yolk to keep the sauce homogenous.
With the right techniques and a little trial and error, you can tweak any thin barbecue sauce into the perfect thick, finger-licking consistency.
Frequently Asked Questions About Thickening Barbecue Sauce
How much cornstarch should I use to thicken barbecue sauce?
1-2 teaspoons cornstarch whisked with 2 tablespoons cold water is usually enough to thicken 1 cup of barbecue sauce. Add the slurry gradually and simmer for 2-3 minutes until desired consistency.
Can I use flour to thicken barbecue sauce?
Yes, all-purpose flour can thicken barbecue sauce similarly to cornstarch. Whisk 1-2 tablespoons flour into the sauce while simmering until thickened. Flour has a slightly starchy flavor, so cornstarch is often preferred.
What if my barbecue sauce breaks or separates?
If the oil separates from the other liquid, the sauce has “broken.” Try whisking vigorously or use an immersion blender to re-emulsify. You can also temper in 1 teaspoon mustard or egg yolk to help bind it.
Why does my barbecue sauce thicken as it cools?
Thickening when cool is caused by starch retrogradation. As starch-thickened sauces cool, the starch molecules solidify and release water, leading to a thicker texture. Reheating gently loosens up the structure again.
Should I thin ready-made barbecue sauce?
Only thin bottled barbecue sauce if it seems unreasonably thick. Try adding small amounts of warm water, broth, juice, or even melted butter to improve consistency. Thin slowly until the desired sauce consistency is reached.
Conclusion
Achieving the perfect thickness for homemade barbecue sauce may take some trial and error. Allowing the sauce to simmer until properly reduced is always a good place to start. Adding starch thickeners, vegetable and fruit purées, nut butters, yogurt, or powdered milk can help fine-tune the consistency. Cooling and chilling the sauce overnight also causes natural thickening to occur. With the right techniques, you can easily take a thin, watery barbecue sauce and turn it into the ideal finger-licking consistency.