You couldn't ask for a better thickener than arrowroot. This silky white powder is fat free, easy to digest and flavourless. Arrowroot thickens at low temperatures which makes it perfect for egg based sauces and custards. Because it doesn't get cloudy on thickening, it also makes beautiful fruit sauces and gravies.Always store arrowroot in an airtight container and use within 2 months because its thickening properties diminish with age.To replace cornflour with arrowroot, use 1 tablespoon of arrowroot in place of 2 teaspoons of cornflour. To replace flour, use half as much arrowroot as flour. And to keep an arrowroot thickened sauce thick, only stir it until it's just combined, over stirring can make it thin again.