Question for gravy makers

[Major Nikon]

17. In this case I'd use arrowroot

Both flour and cornstarch will leave a taste component and cloud the sauce. Arrowroot is tasteless and won't cloud the end result. So if all you're wanting to do is thicken up a pan sauce into a glaze while leaving it otherwise unchanged, arrowroot is the best option. You can use it in the same way you'd use cornstarch which is to mix it with a small amount of cold water before adding it to prevent clumping. Similar to cornstarch it has about twice the thickening power of flour by weight and unlike flour or cornstarch is not affected by acidity. Arrowroot also has the advantage of reaching its full thickening power at lower temperatures than flour or cornstarch. It's best to add it at the end and remove the heat when the sauce is as thick as you want as overheating can reduce it's thickening power. Since discovering arrowroot I just don't have much use for cornstarch anymore.