Thickening AgentsSauces 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.
"I have enjoyed your site for months but have to take a moment to let you KNOW. You are amazing. I love the recipes, hints, tips, everything. Please keep up the good work. You make my life a lot easier."