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Thickening Agents

Sauces must often be thickened so they are not thin and runny. Chef Susan explains and demonstrates the four methods to thicken a sauce: reduction technique, corn starch, beurre manie or a roux.

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Love your videos!  I'm a bit of a kitchen dummy and your videos have taught me a lot!  (It's hard finding basic step by step videos that are easy to follow and understand.) Thank you very much! smile