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Thickening |
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Print this Recipe Gravies and sauces made from meat liquids often need thickening. This can be done with either flour or cornstarch using various methods. Flour will produce an opaque, hearty gravy while cornstarch makes a lighter, more translucent one. Remember, in substituting one for the other, use only half as much cornstarch as flour for an equally thick mixture. Thickening comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Béarnaise Sauce Béchamel Sauce Caramel Syrup Chicken Gravy Cream Gravy Creamy Mushroom Sauce Currant Mustard Sauce Custard Sauce Dill Sauce Fresh Tomato Sauce Hard Sauce Horseradish Dip Mandarin Orange Sauce Marrow Butter Mint Sauce Mock Hollandaise Sauce Orange Sauce Peach Barbecue Sauce Raisin Sauce Spicy Butter Sauce Spicy Cranberry Sauce Sweet-Sour Sauce Tangy Mayonnaise Melba Sauce |
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