I've got a sauce I make at home (and use at comp's) that my wife and I both love. It is a runny sauce (made for comp's, so didn't want thick), but my wife would like for me to be able to thicken it up. Is there any decent agents I could use to help thickne the sauce while not impacting the flavor? Thoughts? Suggestions?
post #1 of 7
5/17/09 at 10:22pm