Arrowroot starch does not turn sauces cloudy, and it works at temperatures below a simmer. There is a secret to a smooth sauce with arrowroot starch. Bring the sauce base to a simmer over medium-low heat. Next, whisk ¼ cup water and 2 Tbsp. arrowroot starch together to make a slurry. Stir the slurry into the simmering sauce and heat for one minute or until thickened. Arrowroot starch is also gluten free. It’s an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus. The starch also freezes well and dissolves well at lower temperatures. In fact, it must be cooked over low heat as it doesn’t endure high temperature cooking and does not reheat well. Also, arrowroot does not do well in milk-based cream sauces (it changes the texture), but bakes well in cakes, cookies and biscuits made with milk.