With a little know-how, you can thicken fruit sauce quickly and easily with arrowroot powder. Unlike cornstarch or flour, which can make a delicate fruit sauce cloudy and chalky, arrowroot is flavorless and clear when it is cooked. To reap its benefits, however, make sure you use an appropriate amount and incorporate it correctly.
Less is More
Arrowroot’s thickening power is stronger than that of cornstarch or flour, so a little goes a long way. Use a tablespoon of arrowroot per cup of sauce.
Make a Slurry
Dumping the arrowroot directly into fruit sauce can result in lumps. Instead, make a slurry by mixing the arrowroot with an equal amount of cold water until it is smooth, and then stir the slurry into the sauce.
Heat the fruit sauce with the arrowroot slurry to activate its thickening power. Once the sauce is hot, it only needs to cook for about a minute over medium heat in order to thicken. Over-stirring can cause it to thin out again, so keep the stirring to a minimum.
- The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst
- On Food and Cooking; Harold McGee
- The New Whole Foods Encyclopedia; Rebecca Wood
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