Originally Posted by Mo-Dave
I thought about the tomato paste but trying not to change the flavor until I have had a chance to use it as is, thanks PT.
Was thinking of the method you are saying. Thought if I made a slurry by heating the thickening agent up by its self, letting it cool and adding to the sauce again so as not to change the taste to much. Not even sure I will want to thicken it but if I do it would be a nice thing for a last minute glaze.
Guess I don't know how to use the mult-quote, anyone want to guide me through that process?
Arrowroot is my go to thickener, just mix it equal parts outside the sauce and then re-add it back to the batch, no heat needed and alittle goes along way. I would start with a couple tablespoons equal parts and go from there. It its tasteless and shouldn't change the flavor profile.