Sauce thickeners

1 servings

Ingredients

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Directions

The general rule is to use 1 level Tbsp of starch for each 1 cup of liquid to be thickened. In a small bowl, make a paste (slurry) of the starch with double the amount of liquid, like water, wine, stock, or citrus juice. Remove the liquid to be thickened from the heat, stir in the slurry, return to the heat, and stir until thickened and clear. Arrowroot thickens almost immediately, but cornstarch requires boiling

for at least 30 seconds to clear its starch taste. Thicken white or opaque sauces with cornstarch and rice starch. Use arrowroot to thicken if you want complete clarity or sparkle. Serve arrowroot-thickened sauces immediately and keep warm; otherwise the texture becomes slippery. Use cornstarch to thicken sauces with dairy products, like strained yogurt, and crisp stir-fried vegetable sauces. Graham Kerr's Kitchen From the collection of Jim Vorheis Submitted By JIM VORHEIS On 12-23-94

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