Does anyone know what can be used as a thickener for sauces? (I'm talking about savory sauces) For example I used to make an enchilada sauce with Anaheim chiles that used a bit of flour as a thickener.

You might want to try heavy cream. Might have to use a bit more spice but it should give that creammy texture you want. Another idea is to use a vegetable puree. The same ones asi your recipe and use less liquid. Good Luck

Hi Laurie,

I don't know if they have instant flour like Wondra where you live, but it only has 8 grams per Tablespoon. I also use veggie purees like cauliflower.

Angelfish

I have started using guar gum. The easiest way to use it is to store it in a spice shaker and gently sprinkle a bit at a time into the hot liquid as you whisk it. You don't need much at all, so take it easy.

It thickens clear, similar to corn starch. It has a bit of an odor, but I cannot notice any taste to it. I am using it for gravy and Chinese food sauces and they both taste great. The best thing is that you don't have to count any carbs for it.

I bought mine in the bulk food section of my grocery store. A few tablespoons will keep you going for quite a long time.