That depends on how much sauce you are making. For a couple of cups, a few tablespoons should be enough. I make a slurry of water and corn starch and then add it to the mix. Cook until it turns translucent.
Try arrowroot. Does not leave a starchy taste, and adds a nice shine.
Either barbecue sauce or even hot sauce
Sauces which use cornstarch as the primary thickener tend to have a more glossy appearance than those thickened with wheat flour. To ensure smoothness, dissolve the cornstarch in a small amount of cold water before adding it to the sauce. (Do not use hot liquid, as it will begin to cook the cornstarch and cause lumps in the finished sauce.) Stir or whisk the cornstarch solution into the sauce or gravy a little bit at a time, making sure that the liquid is thoroughly blended in after each addition. Continue to apply heat without boiling. Watch the sauce carefully to make sure it doesn't scorch, especially if the sauce contains sugar.Two tablespoons of cornstarch dissolved in two tablespoons of cold water should be enough to thicken a cup of liquid. You may use less, depending on how thick you want your finished sauce to be.
Maull's barbecue sauce was created in 1897.
In my opinion, Definitely barbecue sauce!- pce out lolaa
to thicken the sauce
The world is composed from matter and radiation. That's why barbecue sauce is a matter.
the best barbecue sauce is at liberty island in NEW YORK CITY!
Bull's-Eye Barbecue Sauce was created in 1985.
Barbecue sauce is a variety of fruity, tangy sauce, usually light brown in colour and often served with meat.
Bull's Eye barbecue sauce should be refrigerated once it is opened. This is according to the company that makes the sauce. If you do not follow the directions there is a possibility that it could make you sick.
From pork or special sauce