How to Thicken Sauce with Tapioca Starch/Flour
~the kitchn
I like to use tapioca flour (also known as tapioca starch) to thicken my stock-based sauces. It allows me to reduce them a little bit less, meaning I get more yield.
Tapioca starch is tasteless and gives the sauce a nice, glossy sheen.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt
- black pepper
- 1 tablespoon tapioca starch
- Carbohydrate 13.02432 g
- Cholesterol 0 mg
- Fat 0.00652 g
- Fiber 0.1947 g
- Protein 0.0219 g
- Saturated Fat 0.00196 g
- Serving Size 1 1 Serving (14g)
- Sodium 1.505 mg
- Sugar 12.82962 g
- Trans Fat 0.000280000000000001 g
- Calories 54 calories
Towards the end of cooking, whisk 1 tablespoon organic tapioca flour/starch with a tablespoon of water and add to the sauce. Reduce heat to medium-low and whisk until desired texture is reached. Season with salt and pepper.
