Remember that the broth will thicken a little as it cools. [7] X Research source
For arrowroot powder, mix 2-3 tablespoons (16-24 g) with the same amount of water. Whisk into a cup of hot broth, then slowly combine with the rest of the broth. For potato starch, mix 1 tablespoon of starch (10 g) with 2 tablespoons (30 mL) of water. Whisk into a cup of hot broth then combine with the rest. For tapioca powder, stir in a teaspoon of starch (2. 5 g) at a time until broth reaches desired consistency. [9] X Research source
Whisk the roux into the broth until combined, making sure there are no lumps. For a lighter roux, use butter or oil. For a darker, richer roux, use drippings. [11] X Research source
Cashews are particularly good for thickening a broth or soup, adding a smooth texture. [13] X Research source
Make sure the broth isn’t boiling or else the dairy will curdle.
