00101515 - Making a sauce with butter, starch and sauce thickener00100503 - Thickening a sauce with flour and cornflour00234500 - Grating raw potato into sauce (to thicken the sauce)11054520 - Sauce being bound with butter12320756 - Ingredients for fried pork medallions with pepper sauce12685937 - Saving a sauce that is too thin by adding cornflour to thicken it00394348 - Stirring butter into sauce (full-frame)11054521 - Sauce being bound with butter00209161 - Making light Bechamel sauce11047875 - Fat being removed from a sauce and cornflour being added00180605 - Making Mediterranean rabbit sauce with olives11013641 - Thickening orange sauce with butter11047873 - Various binding agents for sauces11047876 - Gravy being thickened with flour-butter00453159 - Thickening agents for sauces00318106 - Thickening gravy with cornflour12686060 - Ingredients for binding, volume and spicing sauces12320691 - Beurre manié for thickening sauces12340092 - Ingredients to perfectly thicken sauces11054519 - Roux being made12553207 - Cornflour-water mixture being added to gravy12320539 - Preparing vegetarian egg and vegetable fricassee00127947 - A heap of tapioca meal (starch from tropical roots)11054516 - Flour and butter in a pan11047874 - Three sauces made using various binding agents00317013 - Manioc flour (Brazil)00357205 - Binding a vegetable-stock and vinegar mixture with Locuzoon00258117 - Starch, gelatine and sago00209303 - Making bechamel potatoes00187292 - Making gravy
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