Meanwhile, once your broth comes to a boil, add your thickener. If using glucomannan, add 1/4 tsp. at a time, whisk in well, and only add more if you want your sauce to be thicker. Mine took a full teaspoon, but add carefully and slowly to get the thickness you desire. If using arrowroot (or cassava flour or tapioca) add the starch to a bowl of 2 Tbsp. cold water and mix well. Now add this slurry to your boiling broth and whisk in well. Allow this to boil for a couple minutes to come to it’s full thickening power. If you want your sauce thicker, you can add more. Again taste for seasoning and add more salt and/or pepper if desired.