What is one common thickening agent used in sauces?

Cornstarch is a common thickening agent used in sauces due to its ability to create a smooth and glossy texture when combined with liquid. When cornstarch is mixed with cold water or another liquid, it forms a slurry. When this slurry is added to hot liquids, the heat causes the starch granules to swell and absorb the liquid, thickening the sauce effectively.

This property makes cornstarch particularly advantageous for preparing sauces that require a clear, shiny finish, such as in various Asian cuisines where sauces like stir-fry sauces benefit from its thickening qualities. Additionally, cornstarch is gluten-free, making it an ideal choice for gluten-sensitive individuals.

While flour can also be used for thickening sauces, it typically results in a more opaque appearance and may require longer cooking times to eliminate the raw flour taste. Butter is primarily a fat and serves more to enrich sauces or add flavor rather than to thicken them. Oil serves a different purpose in sauces, such as adding richness or flavor but does not have thickening properties like cornstarch.