Thickeners

Arrowroot:

• Don't overcook it or your sauce will go thin again
• Good in acid sauces
• Most neutral in taste
• OK to freeze
• High gloss

Cornstarch:

• Good for dairy-based sauces
• Spongy when frozen, so don't use if you plan to freeze
• Lower gloss

Flour:

• Prone to form lumps
• Needs to be cooked for 5–10 minutes
• OK to freeze
• Lower gloss

Tapioca Starch:

• Thickens quickly so good for a last-minute correction
• OK to freeze
• High gloss