The best flour for making gravy is Wondra
As a respectable Southern woman, I pride myself on being able to make an excellent gravy. It’s a culinary flex, one I am thrilled to flaunt at the dinner table, to transform the humble trio of pan drippings, flour, and milk or broth into a rich, creamy sauce that pairs well with everything from roasted chicken to beautifully seared steak.
: If you use Wondra to make gravy, you almost have to try to screw it up. Even if you just dump a pile of Wondra into buttered broth and stir, you’ll probably come out with a pretty decent gravy. Thanks to its light, silky texture, this flour is also seriously forgiving. If you don’t stir in quite enough at the beginning, it’s easy enough to add some later to bulk up your sauce.
Even though I typically find kitchen unitaskers to be annoying, even an edible one, I always keep Wondra around for the sole purpose of making gravy. Because it’s sold in a slim canister instead of those unwieldy paper sacks, it’s easy to keep in the cabinet and maneuver around the stove without getting little piles of flour all over the place, thanks to a lid that resembles the top of a giant salt shaker.
It’s especially great when you’re building a roux or sauce around aromatics like chopped celery and onion, whose nooks and crannies can trap stray bits of flour and produce lumps. According to the brand, Wondra is also great for making super-light pie crusts and breading fried foods like chicken and fish, which makes total sense considering how it performs in gravies and sauces.
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