Tips for thickening sauces?

[Guest guest]

Hi,

I was wondering whether anyone has successfully thickened sauces, and

if so, what is your secret? Last year we added plain gelatinto the

turkey broth with questionable results.

The chicken soup I make is thick, since I puree everything --

chicken, carrots, and onions. But how to make a beef-based sauce to

go with the turkey and/or mock spuds? Has anyone tried pureeing the

beef? Or have you added egg yolks or other foods as natural

thickeners? Any advice welcome, as Thanksgiving rapidly approaches!

Thanks,

Jill