It sounds like you needed to blend in a little more flour than what was
called for in the recipe.
If I have the need to do this, I usually mix the additional flour with some
water to make a smooth paste before adding to the sauce to thicken.
But if you use Wondra flour rather than All Purpose for making sauces or
gravies, apparently you don't have to blend the additional flour with water
before adding.
I hope these suggestions will be of help to you.
CB: The Old Leather Bat
----- Original Message -----
From: "Kerryann Ifill" <k...@caribsurf.com>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, April 30, 2011 9:21 AM
Subject: [CnD] Not so Creamy Cream sauce
Hi list,
I made a pasta dish yesterday and it did taste good, but the sauce wasn't as
creamy as I wanted.
It called for melting 3 tbs of butter and sautéing the onion. It called for
flour and garlic powder; since I was out of the powder I minced fresh garlic
and added when the onions had been in for a minute. Then I added the flour
and the milk as required.
But it just didn't come out creamy. Any ideas what I did wrong?
Thanks for all ideas.
Kerry
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
