Creating Gravy that's not lumpy





When you add flour to warm stock, it right away becomes clumpy. This happens because the molecules in the flower form a protective coating when they come in touch with the warm liquid. To avoid this clumping, start by melting butter in a saucepan. Then add the flower and stir until the mix is smooth. Lastly add your stock and voila no clump gravy!

The key is the butter that prevents the molecules of the flower to bind into clumps.

~Painting Commissions are Happily Accepted ~
 Layaway Plans are Available!
★Thank you for Visiting!★ 
Join Me on Facebook
~ Return to Portfolio ~ Return to Blog

Related Posts

Linguine with Cabbage and Anchovy
Linguine with Cabbage and Anchovy
Pasta and fresh vegetables are a wonderful combination. In this recipe, Savoy Green Cabbage and Anchovies for a new refr
Read More
Chicken Karahi
Chicken Karahi
I love trying out new recipes and Chicken Karahi, a dish from Pakistan, sounded just amazing. I had seen it mentioned on
Read More

Previous Post Next Post