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Thicken
Top Tips
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For starch-thickened recipes, set the temperature to 100ºC. These recipes are thickened using any type of flour, such as wheat flour, cornflour, or potato starch as the thickening agent. Examples include Béchamel Sauce, Soubise Sauce, or Crème Pâtissière.
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For egg-thickened recipes, set temperature to 80ºC. These recipes use whole eggs or egg yolks as the thickening agent, and include hot emulsified sauces, desserts and spreads. Try the Hollandaise Sauce, Béarnaise Sauce, Orange Liqueur Zabaglione or Berry Curd.
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For some hot emulsified sauces, use the butterfly whisk. The butterfly whisk will incorporate more air into your sauces, creating the perfect egg foam. The whisk is ideal for Classic Zabaglione, Red Pepper and Paprika Hollandaise Sauce or Choron Sauce.
The Thicken mode is designed to effortlessly thicken sauces, custards, and gravies by automatically controlling temperature and stirring. This mode ensures smooth, lump-free results by maintaining precise heat and consistent mixing, making it ideal for creating creamy, velvety textures without constant supervision.
