What to Do When Your Sauce Is Too Thin or Too Thick

A sauce that's too thin won't cling to food. A sauce that's too thick turns into paste. Both are fixable — you just need to adjust in the right direction.

Too thin: Simmer uncovered to reduce and concentrate. For faster results, mix a teaspoon of cornstarch with cold water (a "slurry") and stir it in — it thickens in under a minute. Too thick: Add liquid gradually — broth, pasta water, cream, or milk depending on the sauce. Go a tablespoon at a time. Pasta water is especially useful because its starch helps maintain a silky consistency.