Create thickened sauces or pie fillings without turning them milky by choosing the right starch thickener. Arrowroot powder does not turn sauces cloudy, and it works at temperatures below a simmer, but avoid using this starch thickener for sauces you will reheat as it thins with reheating or heating above a simmer. (see reference 2 pg 276) Adding the arrowroot powder directly to the simmering sauce will result in clumping. The secret to a smooth sauce with arrowroot powder is a slurry.
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Things you need
- 2 cups sauce
- 1/4 cup water
- 2 tbsp arrowroot powder
Bring the sauce base to a simmer over medium-low heat.
Whisk 1/4 cup water and 2 tbsp arrowroot powder together to make a slurry.
Stir the slurry into the simmering sauce and heat for one minute or until thickened.
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