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Gravies and Sauces

A simple thickening agent for gravies and sauces, made from a tablespoon of thickening agent mixed with cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gravies and Sauces

Ingredients

Directions

  1. Mix the thickening agent with cold water.

  2. Stir the mixture into a soup or sauce just before serving.

  3. This will thicken a pint of liquid to the consistency of cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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The step that matters

Mixing with cold water first. Dry thickening starch added straight to hot liquid clumps as its outer layer gels before the inside can hydrate. Mixing it into cold water first disperses the particles evenly, so the sauce thickens smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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