Steve wrote:
> I have a recipie for a chreeze sauce that uses 2T of corn starch.
>
> "Corn Starch" sounds unhealthy.

Don't be a saphead. For 2T worth, starch is starch.

>
> Is arrow root any better and if I substitute it in should I use the same
> amounts?

"Cornstarch and arrowroot have almost twice the
thickening power of flour. Cornstarch produces a sauce
that is almost clear and is shiny or glossy to look at.
Arrowroot has the same qualities and produces a clearer
sauce, but is much more expensive."

http://foodservice.chef2chef.net/too...starchvs.shtml