[CH] thickeners

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<<Just curious as to what products are best used for thickening sauces,>>

I like arrowroot as it takes such a little amount and it doesn't change the 
flavor say like flour or cornstarch and is quick.  Rice flour's not bad 
either, it depends on the sauce.  If you want to make a sauce creamy not 
really thick a whipped egg yolk is a nice thickener as well, but you must 
take some of the hot sauce into a bowl whisking the egg into the cooled 
portion then add back to the main sauce while whisking continuously so as not 
to curdle.

Mary-Anne

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