Thickening gravy and sauces.

Sauce flour is brilliant. My son left some in the kitchen when he was living at home for a while and I was never sure where to get it from until I found it in a supermarket [not sure which one though]. I'd never heard of it till then. I'm never without McDougalls thickening granules; so easy to use, but they do go a bit gloopy if you use too much of them. I usyally put a potato in soup to thicken it [if it's going to be blended, that is].

Sheesh - thanks ladies!
So many ideas I'll have to take notes.
I've remembered another one for soups (if it's needed) - I had a recipe for mushroom soup which was thickened with a slice of wholemeal bread, crumbled up.

Cornflour for me too have used it for years and no problems with 'gloopiness' so far .

McDougalls thickening granules which are just a rapidly diluting cornflour I think. If its a spicy casserole or curry I use red lentils for thickening- other casseroles I use either pulses or small pasta or orzo.

I either use arrowroot or gravy granules but if it's a stew, I always add a gingernut biscuit. No taste of ginger as it melts away and it thickens up the sauce well.

For some dishes I blend butter and flour and add it at about a raisin size piece at a time, while stirring or whisking.

Instant mash is my emergency standby. I've also used sage & onion stuffing mix, which works and adds flavour. Necessity is . . . . .

Or chuck in some gravy granules to match flavour of meat.

Cornflour here. With bisto, half and half, for Sunday roast gravy.

Have you tried arrowroot powder? My DD also uses tapioca flour. I have used arrowroot and it is very effective. You use it the same way as you use cornflour.

One way of thickening soup, which I think I first heard of here, is to add risotto rice. Once the soup is ready for the blender, the rice will be so soft that it will liquidise completely but add substance to the soup.

Depending on what you are thickening, gram flour and arrowroot can also used. Like flour, gram flour needs at least 5 minutes cooking.

I agree Ana, almost a wallpaper paste texture , yuck.

I haven't tried herb pots, must look for them.

I usually use cornflour for sauces if they haven't thickened enough by reducing them (preferable). I can't say I've noticed any sliminess though .

As for soups, I usually add at least one root vegetable, and I always blend soups - they usually end up much too thick and I have to add more water or stock!

If you're in a hurry and don't have time to reduce, a packet of instant mash comes in very handy. It doesn't make lumps the way flour does.

Thanks for the tip about sauce flour, loopylou - I'd never heard of it! I've used cornflour for years but have noticed it sometimes makes sauces, stews etc too gloopy.

I've always used cornflour for gravy & sauces for thickening soups I tend to add a couple more potato's what I do find with soups now is adding one of those little herb pots makes a great difference it doesn't thicken just tastes amazingly good.

You can buy Sauce Flour in the supermarket, it seems to work very well for anything needing thickening up, savoury or sweet.
I used to use cornflour but this is much better. If I use plain flour I mix it with cold water first and make sure it 'cook' well.
Potatoes are great for most soups, they thicken it without flavouring the soup.I guess instant potato would work too?

ps I could also add, thickening for soups?