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Arrowroot is a starch extracted from maranta, a tuberous-root
plant thought to have originated in South America, but it
has gradually come to be associated with starches derived
from the rhizomes or roots of various other plants such as
Zamia, Curcuma, and Musa.
Arrowroot can be used as a thickening agent. It works much
like cornstarch or other thickeners, but only half as much
should be used. Unlike cornstarch, arrowroot does not cloud
clear liquids or alter the taste of sauces. First mix arrowroot
with a small amount of cold water until completely dissolved.
Then add the mixture to sauce or liquid to be thickened, stirring
constantly until it reaches the desired consistency. Keep
in mind sauce will continue to thicken slightly even after
removed from heat, so keep stirring for a couple of minutes
to be safe.
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