How are most sauces normally thickened?

1. Starch-Based Thickening:

* Flour: A common and inexpensive option. Often used as a roux (flour cooked in butter or oil), which adds richness and flavor.

* Cornstarch: Creates a clear, glossy sauce. Often preferred for Asian-inspired sauces.

* Arrowroot: Produces a smooth, silky sauce with a neutral flavor. Good for delicate sauces.

* Potato Starch: Similar to cornstarch, but slightly less potent.

2. Non-Starch Thickening:

* Butter/Cream: Creates a rich, luxurious texture.

* Egg Yolks: Adds a velvety texture and richness. Often used in hollandaise and béarnaise sauces.

* Tomato Paste: Used in tomato-based sauces to add flavor and thicken.

* Reduction: Simply simmering a sauce for an extended time reduces its volume and increases its concentration.

3. Other Methods:

* Whisking in Cold Butter: Adding cold, cubed butter at the end of cooking creates a luscious texture.

* Pureeing Ingredients: Blending ingredients like vegetables or fruits can naturally thicken a sauce.

* Gels and Gums: Commercial thickeners like xanthan gum or guar gum are used in some sauces.

The choice of thickening agent depends on the desired consistency, flavor, and the type of sauce. For example, a roux is preferred for a creamy gravy, while cornstarch is better for a clear, glossy sauce.

It's important to note that different thickeners behave differently, so knowing the properties of each one is crucial for achieving the desired result.