Arrowroot or Potato Starch

Preparation info
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Used to thicken basic brown sauce and sauces made from liquid in which food has been cooked. The thickener is added at the end of cooking since it has no effect if simmered for more than two or three minutes. The result is a lighter sauce than that provided by a roux. A roux-based sauce that is too thin can be thickened at the last minute with a teaspoonful of arrowroot or potato starch.