Which agents are typically used to thicken sauces?

Thickening agents like flour and gelatin are essential in the culinary arts for creating sauces with the desired consistency and body. Flour, when cooked and combined with liquid, forms a roux, which serves as a foundation for many sauces. This mixture thickens the sauce as it cooks, providing a smooth texture. Gelatin, on the other hand, is used to thicken sauces and create a silky mouthfeel, particularly in colder applications.

The other options, while important in culinary applications, do not primarily serve the function of thickening sauces. Herbs and spices are used to enhance flavor, preservatives and artificial flavors are used for shelf-life and taste enhancement, and fats like butter and oil contribute to richness and flavor but do not inherently thicken like flour or gelatin. Hence, the use of thickening agents like flour and gelatin directly addresses the need for texture in sauce preparation.