thicken, to



  • To increase the viscosity or consistency of a liquid by a variety of techniques including reduction, addition of cooked starches, gums, proteins such as white of egg or yolk or gelatine, by emulsifying a discontinuous phase into the liquid or by adding finely ground solids. See also under: roux, liaison, beurre manié, purée, coulis, sabayon, emulsions, etc.