Corn Starch

Cornflour is a versatile ingredient used to thicken both sweet and savoury cooked sauces such as stews, gravies and pie fillings. To use, either follow your recipe, or this basic guidance. The cornflour should be blended into a paste before adding to the main sauce/recipe. To form the paste, one tablespoon of cornflour should be blended with two tablespoons of cold water. When adding the paste to your sauce, ensure the sauce to be thickened is warm but away from direct heat. Once the paste has been stirred into the sauce, return your recipe to the heat and stir continuously until thickened. If the sauce isn't the desired consistency, add more cornflour paste, repeating the instructions. Always use a dry spoon.

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