"BeartoothHOS" > wrote in message
...
>
> 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?
>
> --
> Beartooth Implacable, PhD, Neo-Redneck Linux Convert
> What do they know of country, who only country know?
>
>
When you thicken a sauce with Arrowroot the sauce loses its thick character
when it cools and you try to reheat it. You basically have to start over.
I make all my sauces with light or brown roux. They retain their thickness
always, when reheated, or when frozen and thawed and reheated.

Kent