Blend equal parts butter and flour over low heat. It is best to use just the oil part of the butter. The milky part can cause lumps. Add to hot liquid and stir while doing so. Two tablespoons will thicken one cup liquid.

ARROWROOT:

Mix with a little water to thin cream like consistency and then pour into liquid. It clears instantly and gives a picture perfect appearance. Do not use too much. Add slowly. Best for fruit sauces, brown sauces, soups, and pies. Does not give white sauce a good appearance.

BEURRE MANIE:

Mix one part butter and two parts flour together into small peas the size of peas. Add to hot liquid, not boiling, a few at a time until sauce is thickened.

CORNSTARCH:

Mix with a little water and add slowly to hot liquid. Liquid will turn cloudy and then clarify.

EGG YOLKS:

Three egg yolks, lightly beaten. Stir in a little of the hot liquid and then add to the sauce, not boiling. Use a wooden spoon as some metals can turn sauce gray. Do not boil to prevent curdling. To be safe use a double boiler.