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claycat
11-29-2007, 07:18 AM
I went through the recipes pages and I can't find a reference to what you use in place of flour/cornstarch for a thickener for gravies and sauces.

I know I could do a reduction to make them thick but, I am too pressed for time in the evenings. What do you all use for a quick thickener for sauces and gravies?

bobbybuilder1
11-29-2007, 12:56 PM
Low fat yoghurt or quark.

Eileen
11-29-2007, 01:29 PM
xanthan gum. Just make sure you use a very small amount. You can always add more, you can't take it out.

Butter will often thicken up sauces. So will egg yolks. Depending on the sauce, sometimes just adding a little bran will thicken it.

claycat
11-30-2007, 05:33 AM
Thanks, I will try those.