I tried to make a chicken paprikash a while back, and it failed because I couldn't get my sauce to thicken. Next time I make it, I will use option 2 below. Here are 3 different ways to thicken your sauce:
1. Thicken most broths for gravies with roux, a cooked mixture of flour and butter. Roux needs to be cooked before you add it to your gravy, but it's relatively easy. Use equal parts of butter and flour and cook them in a pot, stirring frequently, until they become a paste-like substance. Add to your simmering broth and continue to stir until it's lump-free.2. Use cornstarch or flour. Whisk 1 T. cornstarch or flour into 2 T. water. Once stirred, add the mixture to your sauce, then bring the sauce to a simmer for at least 15 minutes. You may add more cornstarch if needed, but once your sauce simmers, it should begin to thicken.
3. A cooked vegetable puree can act as a rustic sauce. For example, sauteed onions that are braised with a pot roast can be strained out, pureed and whisked back into the braising liquid to create a flavorful sauce with no added fat.
**Note: to make your sauce thinner, just add water.
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