What is starch based sauce?

Here's how it works:

* Starch granules absorb water when heated, swelling and thickening the liquid.

* Common starches: Cornstarch, potato starch, wheat flour, tapioca flour, arrowroot powder are all commonly used.

* Flavor and texture: Starch-based sauces can be smooth and silky or slightly thicker, depending on the amount of starch used. They generally have a neutral flavor, allowing the other ingredients in the sauce to shine.

Benefits of starch-based sauces:

* Versatile: Can be used in a wide variety of sauces, from simple gravies to complex reductions.

* Easy to make: Simple to mix and thicken.

* Affordable: Starches are readily available and inexpensive.

Examples of starch-based sauces:

* White sauce: A basic, milky sauce thickened with cornstarch or flour.

* Gravy: Made with meat drippings and thickened with flour or cornstarch.

* Pan sauce: Made from the drippings in a pan where meat or vegetables were cooked, and thickened with flour or cornstarch.

* Velouté: A French sauce made with butter, flour, and a white stock.

Tips for making starch-based sauces:

* Use cold liquid: When mixing starch with liquid, use cold liquid to help prevent clumping.

* Whisk constantly: Whisk the sauce constantly as it cooks to prevent lumps from forming.

* Cook until thickened: Continue cooking the sauce over low heat until it reaches the desired thickness.

Let me know if you have any other questions.