Incorporating Starch Into Sauces

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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In order to thicken a sauce with starch, the cook must get the starch into the sauce. Very basic, but not so simple! If you add flour or starch directly to a hot sauce, it lumps up and never disperses evenly: the moment they hit the hot liquid, the clumps of starch granules develop a partly gelated, sticky surface that seals the dry granules inside and prevents them from dispersing.