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Gravy/Sauces

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Gravy/Sauces

Pappy | Oct 3, 2003 11:06 AM

I thought I was a pretty good cook, but I was pretty stumped last night.

I had made a mushroom red wine sauce. I had sprinkled flour over the cooked mushrooms/shallots before adding the wine and broth. That flour helped thicken the reduced sauce.

I thought I could set it aside and rewarm it later. But upon rewarming, it had lost all of it's thickness, and was very thin and runny. In fact, adding additional butter/flour mixture didn't even revive it. I ended up giving it a shot of corn starch, which I don't like to do.

Does any sauce thickened with flour lose it's consistency once cooled? If so, is there a way to get it back?

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