Cooking from Scratch: Lump Free Gravies, Sauces and Soups
Creating Lump Free Gravies, Sauces and Soups
Tonight I was making mushroom gravy from scratch, for the first time, and I didn’t want it to be lumpy. I wanted it to be velvety smooth and full of flavor. Here’s a trick I learned a while ago, and I don’t remember where….
When it comes to thickening gravies, sauces or dairy based soups, instead of using cornstarch, try the ‘blended flour and butter’ mixture:
In a small bowl mix together with a spoon:
2 tablespoons butter
2 tablespoons flour
Blend the flour and butter together, until the flour is completely incorporated. Once your gravy, sauce or soup is boiling or at a good simmer, simply add your blended butter mixture a tablespoon at a time, all the while whisking until it’s thoroughly incorporated.
Voila! You’ll have a velvety sauce without any lumps!