My sauces always come out like water, even if I was to only use

flour, starches, cum

What kind of sauce are you talking about? Solutions will vary

File: sauce.png (2MB, 528x1560px) Image search: [Google]

2MB, 528x1560px

Just reduce it? Let it simmer for a while (1h+ if needed) and it'll become thicker.
Or add breadcrumbs or something if that wouldn't affect the dish too much.

reduce

>>7499046

this and gelatin (from stock/broth or just powdered)

>>7499047
The sauce in my pic

>>7499040
Describe some of the sauces you make; that will make it much easier for us to help you.

Some random suggestions since I don't really know what kind of sauce you're trying to make:

-don't use water, ever.
-If using wine, etc, note that it needs to reduce for a long time
-if using stock/broth make sure it's the good stuff, not the watery crap from a can or carton. stock should contain a lot of gelatin which provides thickness to the sauce
-some sauces are thickened with starch, like cornstarch or roux
-if you're making a cheese sauce make sure you're using good cheese. the additives in some cheap cheeses can fuck with the texture of your sauce

>>7499052

So, Italian-ish tomato sauce?

1) don't use shitty water tomatoes. If using tomatoes from a can make sure to drain them. If using fresh tomatoes then squeeze out the seeds first (google tomato concasse)
2) Reduce

>>7499064
>So, Italian-ish tomato sauce?
where did you get that from? the sauce in his pic is satay sauce

File: image.jpg (1MB, 3264x2448px) Image search: [Google]

1MB, 3264x2448px

Reduce it

File: image.jpg (1MB, 3264x2448px) Image search: [Google]

1MB, 3264x2448px

>>7499069

File: image.jpg (1MB, 3264x2448px) Image search: [Google]

1MB, 3264x2448px

>>7499074

>>7499067

I had no idea what pic he was referring to: OP, or the other one.

OP looks like it's already a finished product so that's not really "his sauce".

>7499048 could be all sorts of things but my first guess was some kind of a "red sauce".

>>7499040
add starch, flour, oil....

reduce it via simmer...

Pro tip if you intend to use a starch like flour or corn starch to thicken a sauce: grab a cup and spoon mix some of your sauce with the starch. If you add it straight to a heated sauce it will just clump up and you'll end up with a lumpy sauce. Once it's finely mixed in the cup add it back to your pan or pot.

>>7499040
reduce it

or there's the japanese method: add flour/starch to the liquid