So, how do you use flour to thicken your sauce without turning it into a sticky disaster? Well, for starters, you need to mix it with a little bit of fat or oil to create a roux, which is like the magic ingredient that makes it all work. Then, you need to cook it for a bit to get rid of that raw flour taste, and finally, you can add it to your sauce and watch it thicken like magic.
And don't even get me started on the ratio – it's like a math problem in the kitchen! Generally, you need to use about twice as much flour as you would cornstarch, but it really depends on the type of flour and the sauce you're making. So, it's all about experimentation and trial and error – or, you know, just using cornstarch in the first place and avoiding all the drama!
Is it better to thicken gravy with flour or cornstarch? [2026
