I've ALWAYS used Wondra for turkey gravy. Go for it, Elenor

I use it for all my gravy, Elenor. Just made a pork roast and made some with the drippings.

It stays smooth and it does reheat without lumping.

 
my ex MIL always used wondra for gravy and it was always smooth. I use cornstarch like my mom,

and it tends to get gel-like when cold, but will warm up nicely the next day if a bit of broth is added while warming and there are generally no lumps.

 
My father adored Wondra Flour and he was well known for his gravy, We all still use it and people do

compliment our gravies ~ wouldn't think of making a gravy or cream sauce without it.

 
Thanks everyone - Im going for the the wondra gravy. Im also anxious to try the wondra flour

coating for the fish. Thanks again.

 
Yes, very often-took a cooking course where the chef insisted

that wondra was a wonder because if you used it you would not hacw lumpy grave AND she said that you could cook the gravy only two minutes after incorporating the flour rather than the 20 minutes usual to get rid of what she called the "raw" taste.

 
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