Author Topic: Thickening sweet chilli sauce (Read 7395 times)

helenis · « **on:** November 15, 2011, 05:08:42 am »

I've made the sweet chilli (dipping) sauce from the EDC cookbook twice now and both times it's delicious, but too runny for my liking. I'm wondering what I could use to thicken it to make it more like a pouring sauce; in my pre-Thermo days I'd have added a small amount of cornflour but would this work? Is there something else that other people have used successfully?
Cheers

CreamPuff63 · « **Reply #1 on:** November 15, 2011, 05:09:28 am »

yes I made that once...same thing - never again unless someone has a remedy.

helenis · « **Reply #2 on:** November 15, 2011, 06:25:03 am »

Cornflour works! I put in a heaped teaspoon to go with the cookbook quantities, and it's come out lovely and thick, yet still pourable. Hasn't altered the taste at all

hools003 · « **Reply #3 on:** November 15, 2011, 09:02:55 am »

Helenis, if you want a really nice sweet chilli sauce I can highly recommend the sweet chilli sauce in condiments and sauces by thermoconvert! It is to die for and everyone that has tasted it wants the recipe!!!

judydawn · « **Reply #4 on:** November 15, 2011, 09:05:27 am »

That's the one I do - here it is.

hools003 · « **Reply #5 on:** November 15, 2011, 09:08:10 am »

Haha thanks JD knew I could count on you!

isn't it a great recipe though??

Author Topic: Thickening sweet chilli sauce (Read 7395 times)

helenis

Thickening sweet chilli sauce

CreamPuff63

Re: Thickening sweet chilli sauce

helenis

Re: Thickening sweet chilli sauce

hools003

Re: Thickening sweet chilli sauce

judydawn

Re: Thickening sweet chilli sauce

hools003

Re: Thickening sweet chilli sauce