This technique works well when you need to correct an overly thin sauce near the end of cookingMix the flour and water together in a small bowl that is separate from the sauce you are cooking.


Mix 2 tablespoons (16 g) of all-purpose flour with a ¼ cup (60 ml) cold water.
A whisk works well to quickly create a flour paste that is free from lumps. You can also use a fork or a spoon to stir your water and flour together.
Stir until the mixture is completely smooth.;
, Add your mixture gradually, a tablespoon at a time, and stir between each addition.


When you add the flour and water, your sauce should be warm but not close to boiling.
 Bring the sauce to a boil. To thicken properly with flour, you must bring your liquid to a boil.


Stir the sauce occasionally. This ensures that your sauce doesn’t stick to the pan.
 After you reduce the temperature, cook the sauce for about a minute on low heat. While it’s simmering on low, the sauce should thicken considerably. This also ensures that your sauce won't have the starchy taste of flour.
Combine flour and water for a simple sauce thickener.
Stir the flour mixture into your warm sauce.
Continue cooking the sauce over medium-high heat.
Reduce heat and continue cooking.
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