| 21. | -- Thickening sauces with arrowroot or cornstarch.
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| 22. | 2 tablespoons arrowroot dissolved in 1 cup cold milk
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| 23. | Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons water.
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| 24. | Arrowroot flour is now produced commercially mostly in St . Vincent and the Grenadines.
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| 25. | Combine arrowroot and water, stirring until smooth; add to broth and stir well.
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| 26. | Stir until cornstarch and arrowroot have dissolved.
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| 27. | Mix arrowroot or cornstarch with water and then add to broth until desired thickness is achieved.
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| 28. | It uses another thickener, arrowroot.
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| 29. | Add the arrowroot mixture, and simmer until the sauce thickens, about 1 minute more.
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| 30. | 2 tablespoons arrowroot ( See note)
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