Thickening Agents

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Published 1974

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Rules such as “2 tablespoons flour will thicken 1 cup of liquid” are but approximations. A great deal depends upon the thickness of the liquid being thickened. For instance, heavy cream will take less thickening than thin consommé. Adjust the thickness of sauces with beurre manié or roux after the sauce is cooked and before it is finished and ready to serve.

Arrowroot. Use to thicken fruit sauces and in fruit tarts. One table-spoon arrowroot has the thickening power of 3 tablespoons flour. Arrowroot is not used to any extent in meat sauces. If overcooked or reheated it has a tendency to break down and lose its thickening power; so the sauce goes thin. Therefore, I do not use or recommend it for meat sauces.

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