BchrisL
Senior Cook
I have been making a NC style (Piedmont) sauce for years. It has always been good, but it has also been thin. So thin that it runs off the meat and settles in the center of the plate. Well no more. I thickened it last night with Arrowroot*, about a tablespoon per pint. I made the sauce then added the starch (already mixed with a small amount of COLD water) and slowly heated the sauce, stirring constantly, until it started to thicken. I then poured it into the bottle and let it cool.
The sauce now clings to the meat and the spices stay suspended in the liquid, rather than settling down in the bottom of the container.
It tastes better too as the spices now cling to the meat rather than washing down to the plate, and it doesn’t take a lot to bring out the taste.
FYI
*Choose Arrowroot rather than Cornstarch if you're thickening an acidic liquid.
The sauce now clings to the meat and the spices stay suspended in the liquid, rather than settling down in the bottom of the container.
It tastes better too as the spices now cling to the meat rather than washing down to the plate, and it doesn’t take a lot to bring out the taste.
FYI
*Choose Arrowroot rather than Cornstarch if you're thickening an acidic liquid.