What sauces are thickened?

Many sauces are thickened! Here are some common categories and examples:

Thickened with Starch:

* Flour: Béchamel, gravy, roux-based sauces

* Cornstarch: Stir-fries, Chinese sauces, glazes

* Arrowroot: Clear sauces, fruit sauces

* Potato starch: Pan sauces, gravies

Thickened with Other Ingredients:

* Butter and egg yolks: Hollandaise sauce

* Pureed vegetables: Velouté (made with pureed vegetables)

* Cream: Cream sauces

* Tomato paste: Tomato sauces

* Reduced stock or wine: Pan sauces, demi-glace

* Gelatin: Aspic, panna cotta

Thickened with Natural Thickening Agents:

* Fruit pectin: Jams and jellies

* Agar agar: Vegan desserts, jellies

* Xanthan gum: Emulsions, salad dressings

* Guar gum: Sauces, soups, ice cream

Other Notable Thickened Sauces:

* Red wine sauce: Reduced red wine, often thickened with a bit of cornstarch or butter

* White wine sauce: Reduced white wine, often thickened with butter and flour

* Béarnaise sauce: Emulsified egg yolks, butter, vinegar, and herbs

* Mornay sauce: Béchamel sauce with grated cheese

* Espagnole sauce: Brown stock-based sauce, thickened with roux

It's important to note:

* Some sauces are naturally thickened, like tomato sauce or balsamic vinegar.

* The degree of thickening can vary depending on the recipe and desired consistency.

Let me know if you're interested in learning more about specific sauces or techniques!