Thicken cold sauce?
July 29, 2008 6:26 AM Subscribe
Cooking filter: How do I go about thickening a hot sauce without changing the transparency?
I'm familiar with techniques like adding flour and cornstarch to sauces and soups being cooked, but adding flour and cornstarch makes the solution a little more opaque. Plus, this sauce has never been-nor will ever be-heated. Is there a clear, tasteless thickening agent I can use?