FOOD NEWS
The Dairy-Free Ingredient That Thickens Sauces And Supplies Flavor
By Ashlyn Frassinelli
Dairy products like butter, heavy cream, or yogurt are usually the go-to ingredients to thicken sauces, but if you want a dairy-free option, kombu is your answer.
Kombu is a form of brown algae grown and gathered on the coasts of Hokkaido. It contains alginate, a polysaccharide that acts as what's known as a hydrocolloid or gelling agent.
Dropping some dried sheets of kombu into a liquid and boiling it or simmering it releases the alginates, causing the liquid around it to thicken. It's also low on calories.
There are a number of different varieties of kombu, but if you're looking to harness this kelp's thickening properties, the dried variety is what you need.
Some kombu varieties can contain upwards of 2000 to 3000 milligrams of glutamate, which imparts umami flavors to dishes.
Kombu flavor is salty-sweet with a light brininess. Be sure it works with the flavor profile of the sauce or dish you're adding it to.