Make your own sauce?

[burner1]

I generally deglaze my cooking sediment and reduce, then to thicken add some butter BUT when I add a little flour, it ends up blotching the flour and needs sifting which pisses me off.

What's your secret to a good sauce be it white meat or red?

[prezzy]

Are you putting flour straight into your sauce? If your going to add flour whisk it up in a little water to a paste / dissolve it before adding to your sauce then whisk that into your sauce

[B B Leo]

is that sauce in your avatar prezzy

[prezzy]

is that sauce in your avatar prezzy

Man sauce yeah

Not too sure of it's thickening properties when added to food though

[marksup]

I allways use cornflour to thicken sauce's, gravy and casarols. mix cornflour with Cold water, before adding.

[prezzy]

Having thought about it I usually use flour when making a roux as a base for a sauce not to actually thicken summat up. As marksup says cornflower mixed into water or I also use arrowroot which does an excellent job for me.

[Over Carl]

Sieve the cornflour slowly while mixing.

[prezzy]

Then again my bird eats loads of my man sauce and she is thick as fook so perhaps that is the way forward.