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For thickening sauces, what is the difference between plain flour, cornflour and arrowroot?

April 26, 2017Arrowroot cornflour difference flour plain sauces thickening

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For thickening sauces, what is the difference between plain flour, cornflour and arrowroot?

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Plain flour is usually used as the base for a sauce to form a roux (combination of butter and flour) to which milk or stock is added, stirred, and brought to the boil to thicken. Cornflour is usually added in the form of a paste mixed with water to dishes at the end of the cooking time to thicken. The same applies for arrowroot, but it is used when a clear sauce is required (such as for sweet and sour) as cornflour paste gives a cloudy end result.