Arrowroot Sauce

Name: Arrowroot Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tsp Arrowroot powder (Original calls for a dessertspoonful); 300 ml Water (Approx. 1.25 cups (Original: half a pint)); 2 tbsp White sugar (Adjust to taste; can use sugar lumps for lemon method); 1 whole Lemon (optional) (For rubbing sugar lumps on rind to extract oil); 0.5 tsp Vanilla essence (optional) (Alternative flavoring); 1 tbsp Rum or Sherry (optional) (Alternative flavoring); 1 drop Pink food coloring (optional) (Original calls for cochineal)

A simple, clear dessert sauce thickened with arrowroot. This versatile sauce can be flavored with lemon, vanilla, or rum, and optionally colored pink for presentation. It serves as a light accompaniment to puddings.

⏱ Prep: 5m

🍳 Cook: 10m

⏰ Total: 15m

🍽 Servings: 4 servings

Ingredients

2 tsp Arrowroot powder (Original calls for a dessertspoonful)
300 ml Water (Approx. 1.25 cups (Original: half a pint))
2 tbsp White sugar (Adjust to taste; can use sugar lumps for lemon method)
1 whole Lemon (optional) (For rubbing sugar lumps on rind to extract oil)
0.5 tsp Vanilla essence (optional) (Alternative flavoring)
1 tbsp Rum or Sherry (optional) (Alternative flavoring)
1 drop Pink food coloring (optional) (Original calls for cochineal)

More recipes using Arrowroot

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Arrowroot Jelly

A soothing and translucent dessert, this Arrowroot Jelly is a traditional recipe valued for its light texture and digestibility. Made by thickening sweetened water with arrowroot starch, it transforms into a delicate, trembling jelly flavored with aromatic rose, berry, or vanilla. Ideally served chilled, it offers a refreshing and gentle treat suitable for all ages, particularly as a light restorative dish.

Parsi

Arrowroot Custard

A rich and firm Parsi-style custard pudding featuring the smooth texture of arrowroot and the richness of fresh eggs and milk. This traditional dessert is aromatic with fresh nutmeg, vanilla, and a hint of almond, creating a comforting sweet treat that can be baked or steamed. The arrowroot provides a unique, glossy consistency that sets this dish apart from flour or cornstarch-based custards.

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Arrowroot Pudding

A classic pudding recipe from the Royal Baker Pastry Cook.

Anglo-Indian

Ratafia Sauce

A classic Anglo-Indian dessert sauce featuring the distinct almond-like flavor of Ratafia. This recipe utilizes a sweetened arrowroot base to create a translucent, glossy sauce, tinted delicate pink and perfumed with bitter almond essence. Perfect for serving over sponge puddings or steamed desserts.

Instructions

1In a small bowl, mix the arrowroot powder with about 2 tablespoons of the cold water to form a smooth paste (slurry). Ensure there are no lumps.
2If choosing lemon flavor: Take lumps of sugar (or use granulated sugar and zest) and rub them vigorously against the outside rind of the lemon to absorb the essential oils.
3Pour the remaining water into a saucepan and bring it to a boil.
4Reduce heat to low. Slowly pour the arrowroot slurry into the hot water while stirring constantly. Continue to cook and stir gently until the sauce thickens and becomes clear (about 2-3 minutes).
5Stir in the sugar (or lemon-infused sugar). If not using lemon, add either the vanilla essence or the rum/sherry now. Stir until sugar is completely dissolved.
6If a pink color is desired, stir in a drop of pink food coloring.

Indian

Arrowroot Cream

This delicate, aromatic dessert cream is thickened with arrowroot rather than eggs, resulting in a light and glossy texture perfect for accompanying fruit tarts. Infused with the bright zest of fresh lemon and the warmth of cinnamon, the milk-based custard offers a sophisticated flavor profile that complements sweet preserves. The traditional preparation involves a careful tempering process to ensure a silky, lump-free consistency that melts in the mouth.

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