--- Lurisia Dale <[log in to unmask]> wrote:
> Sometimes I like to make (as a paleo semi-cheat)
> chicken marsala, with marsala
> wine, lemon, capers, and olive oil.  To thicken the
> sauce, most recipes call for
> corn starch or flour.  It doesn't take much corn
> starch to do the thickening
> (only about a tablespoon full), but it would nice to
> use a truly paleo
> substitute.  Anyone know of one?
>
In India, one thing they use to thicken curry sauce is
cashew nuts. I think it's a pretty paleo solution, though
I think it may also be a tad expensive. Cashew nuts have a
nice taste, too.

Jens Wilkinson