thicken, to

Definition

Food

  • 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.
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