Tag: butter

With the majority of sauces and nearly all kinds of gravy you'll need to use a thickening agent at a certain point.This might be one of any number of things.The most commonly used are starches of some kind, since they have the quality of swelling up in almost any liquid to which they are introduced.However, it's important to be aware that they also tend to act differently.Arrowroot, for example, has an interesting property...