Starch-thickening Method

1. Measure the amount of braising liquid you want to use for the sauce using a measuring cup and add it to a saucepan. Heat the saucepan on medium high heat and bring to a simmer. Simmer for about 10 minutes in order to concentrate the flavors. Reserve the remaining braising liquid if needed to thin the sauce later.

2. Measure the cornstarch or arrowroot needed to thicken the braising liquid; for cornstarch, add 1 teaspoon for every cup of liquid; for arrowroot, add 2 teaspoons for every cup of braising liquid.

3. Combine the cornstarch or arrowroot with an equal amount of water to create a slurry, which is similar to a paste. Mix well using a whisk.

4. Add the slurry to the braising liquid and mix well. Stir the braising liquid until the sauce thickens. Repeat steps 2 and 3 if the sauce does not achieve the desired thickness. Add a small amount of reserved braising liquid to the saucepan if the sauce thickens too much. Season the sauce with salt and ground black pepper as needed. Keep the sauce warm over low heat until ready to serve.

Roux Method

1. Follow Step 1 of the starch-thickening method. Add 2 tablespoons of flour per cup of braising liquid to be used to a small bowl. Measure the same amount of butter to a separate saucepan.

2. Heat the saucepan on medium heat until the butter melts. Add the flour slowly to the saucepan and mix well using the whisk, creating a roux.

3. Increase the heat to medium high and cook the roux for about 5minutes until the roux begins to turn brown; cooking the roux in this manner eliminates the flour-like taste and adds a depth of flavor to the sauce.

4. Whisk the roux into the braising liquid and mix well. Cook the sauce on medium heat until it thickens. Repeat steps 2 and 3 if the sauce is too thin. Add a small amount of reserved braising liquid to the sauce if it is too thick. Season the sauce as needed and serve warm.