How to Thicken BBQ Sauce?

Adding onion to thickening the bbq sauce.

Since BBQ sauce has such a great flavor, it is among the most widely accessed cooking sauces. If you have never tried it, I highly recommend it for soups, meat and vegetable dishes, as well as even sandwiches. No matter how it is prepared or what flavor it takes on, the basic taste is always the constant. You may find that it is too thin for your liking, and you need a wonderfully thicker BBQ sauce that will not drip off that hickory grilled slab of meat or whatever your preferences may be.

Whenever your BBQ sauce is a touch overly gloopy, but you do not want to compromise the taste, try one of these fantastic ideas for thickening your sauce. All thickener products you will find in every kitchen are probably already in your own kitchen, and there is a good chance you already have one, so there is no need to buy them anymore. Continue reading to find out how to thicken BBQ sauce, and you can be sure that at least several methods that everyone can test out without purchasing anything!

Methods To Thicken Your BBQ Sauce

The suggestions and answers we provide will help you learn how to bring your sauces from a thin consistency to a thicker one.

Re-heating in a saucepan

One of the quickest and easiest ways to get started is with this initial step. It is common practice in the kitchen to bring up your cornstarch or flour when addressing how to thicken your sauces. It is not going to work this way. Instead, we are going to exclude this item from the recipe. Remove excessive vinegar or water that may have gotten into the sauce by using this procedure. 

Put your sauces in a saucepan. The size of the pan depends on the amount of sauce you prepared, and set it over a low heat temperature and constantly whisk it until it starts to evaporate. Allow the water to begin to evaporate by gradually increasing the heat. Please do not allow it to come to a boil. You will notice a thickening of your sauce as the water evaporates from the pan. Try to stop simmering the sauce when it is getting to your desired thickness instead of waiting until the last minute when it is already too thick, and you will save yourself a lot of time and hassle.

Reducing the Amount of Water in the Sauce

This straightforward procedure, which is all about distillation and utilizing heat to dry out the liquids, is one of the quickest and most effective ways to thicken a sauce. It intensifies taste and a density or thickening of the liquid (or both). If you have certain simple mop sauce offcuts, this procedure is perfect for using it. Start adding drippings or meat juices to the mop sauce and reduce it to sauces that complement and intensify the flavors of the meats. It may take 30 minutes or more to get the perfect thickness while reducing a sauce, another example of low and slow cooking. 

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Here’s what you need to do first, clean out the pan thoroughly of any solids since it is slow down and, unlike fluids, speed things up. Please make use of a shallow pan, seeing as raising the pan’s surface area will lessen the time it takes to reduce the amount of water. Take the benefit of using many pans when dealing with a substantial amount of liquid. After that, heat the pan in a medium-low setting. It will accelerate evaporation if you leave it out openly. 

It is the simplest method of thickening a sauce. However, you may add extra ingredients and fats throughout the process to enhance the flavor and consistency. Creating or thickening a sauce by adding butter or any ingredients defies the purpose of reduction without adding more calories or fats. Additionally, adding particular or several ingredients to the sauce may alter its consistency and density. There are several thickeners for sauces, such as starches, sugars, fats, and puréed ingredients. 

Tomato: Plenty of veggies in pureed form give a tremendous quantity of fiber to a sauce, helping it thicken the sauce while providing it with a nutritious boost. Tomato puree will give your sauce a delightful mellow mouthfeel, thicken it, and its taste balance is similar to those of classic BBQ sauces.

Wheat: Wheat is the most widely used starch in the world. Assuming it always uses white flour rather than whole-grain, and you would achieve the nutty taste and gritty texture by using white flour. The protein, oil, and starch in grains are all found in flour, resulting in a thick, rich sauce that may become sticky if used in excess. It quickly dissipates in both cold and hot water.

Cornstarch: Cornstarch is the remnant remaining after the protein and fiber have been extracted from maize, dried, and then powdered. The liquid is absorbed, the substance expands, and eventually, it gelatinizes. It is a must-have ingredient in every gluten-free kitchen. It is often included in desserts instead of sauces due to the sheer glossy finish it provides. The use of corn starch, on the other hand, will genuinely make your ribs sparkle.

If you are looking for a thickening agent, this is a better option than flour. In contrast, acidic foods such as tomatoes or citrus reduce efficiency; when chilled and afterward thawed, their consistency becomes spongy, and when excessively stirred, it thins up. Immerse it into cold water to keep it from becoming stuff.

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Arrowroot: It is derived from a native plant to the West Indies that has historically been used as a medicine. It is a mainstay of gluten-free cuisine and may be found in many recipes. Your sauce will not be affected by the taste of this ingredient since it has a neutral flavor. Acidic meals or cuisine are no problem for it, and it freezes excellently, too.

The problem is that it can not withstand high heat temperatures or be reheated effectively. When combined with dairy, it produces an unpleasant slimy consistency. Arrowroot may be a bit pricy when used as a thickening since it is more expensive than wheat or flour, but it is still relatively inexpensive compared to other alternatives.

Butter: With the addition of a delicious creamiest flavor to your sauces, butter may also serve as an excellent thickener. Choose only organic, grass-fed butter if you prefer to use it instead of other fats. Do not use margarine in place of butter, and you should avoid it at all costs.

Coconut Oil : Although it may come as a surprise, coconut oil seems to be more practical and can be used in more applications with each passing decade. This versatile ingredient has been used as a cooking oil alternative, coffee creamer, and BBQ sauce thickener. When it comes to dairy-free options, vegans may choose this over heavy cream, margarine, or butter.

Nuts and Seeds: Tweaking out the consistency of any cuisine with nuts and seeds may provide a somewhat sweet velvety richness. Nuts are an excellent source of vitamins and minerals. You can not believe that barbecue sauce could be regarded as a primary nutritional source for you!

Heavy Cream: Adding heavy cream to your sauces will give it a rich, luscious texture. Whether it is prepared from milk from cows, goat’s milk, or buffalo milk, there is something for everyone here! Using this to thicken barbecue sauces, you can rely on your sauces to be thick and flavorful. Simmer your sauce mixture until it thickens by adding the thickener like heavy cream. Once you have reached the desired consistency, pull out the pan from the fire and let it cool completely.

Use Vegetable Fiber to Thicken BBQ Sauce

Fiber is well-known for its bulk-enhancing properties. Your barbecue sauce will benefit significantly from using this ingredient. This time, though, I am not referring to the grain kind of fiber; instead, I am referring to pureed. Blending your chosen veggies and fruits into your mixture is entirely up to personal discretion. You are free to pick and select what you want to put in there. Non-only do they contribute to the thickening of the barbecue sauce, but they also provide an additional serving of nutrients.

Also Read:  How To Thin BBQ Sauce?

A Few Alternatives to Ponder:

  • Whether you choose puree or mash red potatoes, the overall result will be the thicker and creamiest sauces you desire.
  • To make a sauce thicker and more flavorful, use fresh tomatoes. Make a puree out of your tomatoes to get the tastiest barbecue sauce possible.
  • We suggest baking potatoes that will significantly thicken and give your sauce a gritty texture when using potatoes. 
  • Pureeing some eggplant and peppers will produce an incredible flavor. Make sure you do not overdo it by adding it to your sauce since it might make your sauces unpleasantly bitter. As a general matter, less is more.
  • You can puree almost any vegetable to boost the thickness of your sauce. It is always possible to thin down the veggie puree by adding little water before mixing it into your mixture if you believe it is too thick.

What Is the Purpose of Thickening The Sauce?

Enhances the flavor and texture of BBQ meat

To enjoy our BBQ endeavor, we all desire to get very smooth, thick, and flavorful sauces for our BBQ meat. Moreover, the flavor obtained from your mixtures of the sauce, depending on your preferences, if you like it to be spicy, smoky, sweet, or garlicky.


How effectively the sauce clings to the BBQ meat it is applied on. If you have spent the time and effort to create a tasty sauce, you will want to enjoy eating it with your grilled meat rather than just leaving it on the plate.


Cooking and preparing the delicious steak requires a thick BBQ sauce. There are several ways to thicken BBQ sauce, including boiling it to extract the extra liquids, adding wheat, flour, or a tiny amount of fat. Barbecue sauces are similar to making icing on a cake. Instead of masking flaws, it should accentuate the flavor and texture and complement your BBQ meats. Cooking your meats, chickens, fish, or vegetables while thickening your sauce helps guarantee that everything you grill has the best taste and juiciness possible.

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