add starch

Depends on what kind of sauce you're making. Gravy and curry sauces: use roux (butter + flour)

>>7193167

Reduce for longer, or corn starch/flour.

>>7193167
Cornstarch, xanthan gum.
It isn't bad cooking, but calling that stuff "caramelized" is bad language.

or make a roux

>>7193167
Arrowgood is good for a lot of things. If a chili or a stew then some masa harina.

For arrowroot add that at a lower temperature for best results, for masa harina then make a slurry then add it or it'll clump up and cause bad times.

>>7193623

Burnt = caramelized, see: mailliard reaction.

Mix cornstarch and water until cornstarch dissolves, slowly add more and more every few minutes until it's a little thinner than you actually want it.

>>7193287
This.
Ive been dicking around with different roux and thickening agents though and I recently learner about a roux with cream instead of butter and shit is pretty good.

>>7193909

>caramelized, see: mailliard reaction.

kill yourself, they are different things.

>>7193167
Keep a can of Wondra around. It will thicken about anything without all the hassle of making a roux or cornstarch slurry.

Add a bit of blood, it thickens sauces quite nicely.

you can also use tapioca flour

>>7196067
sshhhhh, the modern man can't deal with the fact their meat came from animals and typically only buy boneless/skinless garbage.

Flour
Corn starch
Arrow root