• Story alerts
  • Letter to Editor
  • Pin it

Hey Matt:

What makes sauce lumpy? Or better yet, what is a guaranteed way to mix something like flour and water and never have lumps?

-- Jerry in San Diego

Grandma is teary eyed. Someone out there actually makes gravy from scratch instead of buying that crap-in-a-bag powder or wimping out with mushroom soup! Between sobs, Grandma sez when hot liquid hits flour, the little flour molecules burst free and form a gooey web that congeals into lumps. A mixture of fat and flour will help prevent this. Try flour smooshed with butter dabs and added a few at a time to hot liquid. Or add flour to pan drippings, cook and stir until they're smooth, then add liquid. Or use Grandma's technique. Find a jar, put in your flour, add cold water, screw on the lid, shake the heck out of it until the flour's suspended, then pour it into the pan. Make sure you cook away the raw flour taste, though. Grandma sends kisses.

  • Story alerts
  • Letter to Editor
  • Pin it

More from SDReader

More from the web


Sign in to comment

Join our
newsletter list

Enter to win $25 at Broken Yolk Cafe

Each newsletter subscription
means another chance to win!