What is the name of a powder used to thicken sauces?

There are many powders used to thicken sauces! Here are a few common options, categorized by their properties:

Starchy Powders:

* Cornstarch: A very common and versatile thickener. It creates a clear, smooth sauce.

* Potato Starch: Similar to cornstarch but slightly less effective. It creates a less clear sauce.

* Arrowroot: Produces a very clear, shiny sauce. It's a good choice for delicate sauces.

* Tapioca Starch: Creates a thick, chewy sauce. It's often used in Asian cooking.

* Wheat Flour: A less refined option, it can create a slightly cloudy sauce.

Other Powders:

* Xanthan Gum: A hydrocolloid that produces a thick, stable sauce with a good mouthfeel.

* Guar Gum: Similar to xanthan gum, but less potent.

* Agar-agar: A seaweed-based thickener that creates a clear, firm gel.

The best powder for thickening a sauce depends on the type of sauce you are making, the desired texture, and your personal preferences.