Which natural thickener provides a clearer sauce and works well at lower temperatures?

• A. Cornstarch
• B. Arrowroot
• C. Gelatin
• D. Pectin

Answer: (B)

Arrowroot thickens with gentle heat and gives a clear, glossy finish, which is why it’s ideal for a sauce you want to appear transparent. It activates at lower temperatures than many other thickeners, so you can thicken as the sauce is warming without boiling it down to cloudiness. A quick slurry with cold liquid helps prevent lumps, then whisk in and heat just until it thickens—don’t boil for too long after thickening, or the texture can thin out.

Cornstarch, by contrast, tends to cloud the sauce and needs a higher heat to activate, which can dull the appearance. Gelatin thickens as it cools into a gel, so it isn’t a good match for a pourable sauce. Pectin is used more for jams and fruit gels with sugar and acid, not for a clear, savory sauce.