Further to Sarah B's answer cream being too thick for making sauces & the cons, Sarah, what would you use?

Answer 1

[FYI Sarah B's answer was given at 9:00 am EST yesterday]

I have no idea what Sarah B means. I have thickened sauces using manufacturing cream which is about 40% butter fat - nice stuff- I have never had a problem with it, nor do I expect to.
The only drawback i can see to using high fat creams for thickening agent is that they are more expensive when compared to using other thickening agents.

Answer 2

I'm not Sarah but - Make a slurry of corn starch and liquid or arrowroot and liquid. The liquid being that which you are using in the recipe or just plain water. Until using flour as a thickener you don't have to cook out the taste of the flour with either of these. They will thicken the product as it cooks so be careful how much you use. Start small and add to the desired consistency. You can also finish the sauce with a pat of butter for sheen and a little extra flavor.

Answer 3

you can use flour to thicken the sauce. the more you add flour the thicker the sauce. you have to mix the flour to the water first before you add it to whatever dish you are making.