As I get closed to dialed in on a sauce that I like, I am finding it very thin and maybe not to everyone's liking. I was thinking about tuning it with a thickener like corn starch? Would this adversely affect the taste? What might a commercial company do here?
I did not use corn syrup in mine but thought about working some substitution to try to get higher viscosity products in there but I still think it will be thin.