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Prepare all the ingredients.
Bring the liquid to be binded to a boil .
In a ramekin, dissolve starch with a cold liquid (sauce stock, water, wine...).
Pour this dissolved starch into the boiling liquid by mixing with a whisk.
Stop when the desired consistency is obtained. Binding is immediate so pour the starch little by little to avoid a too thick a sauce.
Check the thickness of the sauce on a small white plate. Keep warm in a bain-marie.