In article >,
BeartoothHOS > wrote:

> Somewhere recently, I read that if you use a certain thickener
> for sauces and gravies, you can freeze and thaw them without making them
> go all thin on you; but I can't remember what thickener it was?
>
> Who knows?

I've never had corn starch break on freezing. Arrowroot either.

You are probably looking at Guar or Xanthan gum tho'.
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