Arrowroot is a powdered starch from the arrowroot plant. It is a popular base for cream sauces and clear and delicate glazes, as it leaves a translucent appearance when it thickens. It is a substitute for cornstarch.
Use in any sauces, gravies or delicate glazes where a consistent, clear thickening agent is needed. Use in place of cornstarch or flour.
Arrowroot may be substituted for equal amounts of cornstarch or half the amount of flour called for in sauce or pudding recipes. Use to thicken sauces, puddings and fruit gels. Add 1 tablespoon Arrowroot to 1 cup of cold liquid. Bring mixture just to a boil. Maximum thickening occurs just before boiling.