When you are using a roux, the darker it is, makes the sauce less thick. Vice versa, if the roux is quite light, it has more of a thickening effect. Why is this?
Do you know where I can get pre-gelatinized starch in the UK? In the USA, the thing to buy is apparently "Instant ClearJel" but it doesn't seem to be available in the UK. I have found "Ultratex" in ...