I'm making fruit sauce to spoon, say, over a piece of cheese cake. American recipes typically call for corn starch to thicken it, but around here most people tend to have potato starch in their pantries. Does corn starch have any advantages over other thickeners for this particular use?
Does type of starch used for thickening make a difference in a fruit sauce
cornstarchstarch
Best Answer
Per this page from The Cook's Thesaurus many starches can be used for thickening but some work better than others for certain applications. For the purpose of a fruit sauce arrowroot would probably be your best option.
The article lists each thickener with details on the best uses for each, downsides, and substitutions.