Do sauces thicken as they cool?

Online Answer
Luckily, you can re-thicken your soup or sauce by adding starch at the end of cooking with a beurre manie or by tempering in more starch. You may also have noticed that dishes thickened with starch will thicken even more once they're off the heat and have cooled down.
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How To Thicken Cauliflower Mash
  • Make a cornstarch or flour slurry. Return the mashed cauliflower to the pot, slowly add the slurry, stirring while reheating until you reach the desired consistency.
  • Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot.
    Much like cornstarch, potato starch is used to thicken soups, sauces and pie fillings. It's also an essential part of gluten free baking. ... If potato starch is added to a dish that is too hot, it can cause the molecules in the starch to break down and not absorb moisture correctly.
    If you have leftover cooked potatoes, squash, sweet potatoes, or rice, you can simply mash it into your soup and then let simmer until thickened. This is how potato soups are usually thickened. If you don't have mashed veggies already on hand, a good method would be to cook your veggies and then mash it in.