What can be used instead of cornstarch for thickening a sauce?

Answer

Arrowroot or various types of flour such as wheat flour or pea flour. A lump of very cold butter stirred in after having taken the sauce from the oven

ANSWER:

For stews, whether beef or chicken stock, I use instant mashed potatoes to thicken, about a tablespoon at a time. It has the same starches in it as the corn starch and adds a little flavor to the stew.


I once used coffee mate in a pinch - it worked very well.

using tapioca,the instant kind,is great to addat the beginning .stir ocassionaly.is real good when making stews and such in a slow cooker.

You can also mash together room temperature butter and flour in equal portions to make a paste. Then stir small amounts of this paste into the sauce and let it simmer a bit until it's the consistancy you want.

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First answer by Patu. Last edit by Marcelblanc. Contributor trust: 0 [recommend contributor]. Question popularity: 40 [recommend question]

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