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Usually you can use corn starch or tapioca starch to successfully thicken gravies. I have found that a gravy will turn out clearer when using tapioca starch. You can also use potato starch.

I just ran across a tip about when not to use arrowroot. It becomes slimy when mixed with milk products.

The healthiest way of thickening a sauce is use cooked vegetables, onion, garlic, all cooked in some broth and let it thicken while cooking or run it through a blender. Yum! Potatoes and rice make great thickeners!