Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Cooking from Scratch: Lump Free Gravies, Sauces and Soups

Creating Lump Free Gravies, Sauces and Soups

Flour and butter, blended together until completely incorporated

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!


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