BERKELEY (KCBS) – There are so many ways to thicken sauces, whether you’re dealing with a roast meat, or any kind of broth. Here’s a couple of traditional ways to thicken a broth once it’s boiled down.
There’s roux, which is basically equal parts butter and flour. You can cook it until the flower actually starts to brown, which will give a much nuttier flavor. Just stir the roux right into your sauce.