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Thicken That Sauce!
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. This may be one of any number of things.The most commonly used are starches of some kind, because they all have the quality of swelling up in any liquid to which they are introduced. But its important to note that they also tend to behave differently.Arrowroot, for example, has an interesting property. It tends to clarify any liquid into which it is introduced.This is great for fruit sauces but may not be quite so effective with meat based gravy. It gives it an artificial appearance in my view, although you may quite like it and if you do, use it.Starch compounds such as arrowroot, corn starch and potato flour need to be mixed with a cold liquid before being added to anything hot. They should be added a little at a tim
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