"An extremely clever flour miller, who was watching me on television emphasising the absolutely essential presence of fat to avoid lumps, came up with an alternative. We need not get scientific here, but what he did was work out what it was that made the sauce go lumpy, and from there he developed a specific type of sauce flour that did not need the presence of fat."
Carrs Sauce Flour has been developed for enterprising cooks as an easy-to-use multi-purpose flour for making sauces and gravies.
For thickening it can be added by sprinkling and stirring into hot (not boiling) soups, stews and casseroles. Simmer for a further 3 minutes after addition to maximise this effect.
We have selected wheats that by nature do not form glutinous lumps with the addition of liquids making Carrs Sauce Flour particularly suitable for sauces without added fat. However, you can make a roux using butter or margarine but there really is no need!
Carrs Sauce Flour Nutrition |
|
| nutrient | per heaped tablespoon (15g) |
|---|---|
| Energy | 216kJ |
| 50.9kcal | |
| Protein | 1.5g |
| Carbohydrate of which sugars |
11.0g |
| 0.2g | |
| Fat of which saturates |
0.2g |
| less than 0.1g | |
| Fibre | 0.5g |
| Sodium | Less than 0.01g |
