Sauce is essentially a moist or a liquid component, which is served along with the dish to add contrasting and complementary flavors, Apart from adding moistness to the dish, it also adds to the texture of a particular dish and enhances the taste, Sauces also add a visual interest to the entire dish. In your opinion, which do you think is the best thickening agent to be use that will help to improve the quality of the dessert sauce? Why? EXPLAIN YOUR ANSWER.

• EGGS
• CREAM
• STARCH​ ​
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