I have had great success with making a stock based sauce, then adding a tablespoon of cornflour in a little water at the end to thicken it up. I have no real complaints with this method, but...
Cornflour is white, and when mixed in it makes my clear sauces, slightly murky, and creamy looking. What other methods can I use to thicken my sauces? I like the real clear look which cornflour just wont give.
Thanks for any help you can give.
Cornflour is white, and when mixed in it makes my clear sauces, slightly murky, and creamy looking. What other methods can I use to thicken my sauces? I like the real clear look which cornflour just wont give.
Thanks for any help you can give.