Slurry

When I make gravies or sauces I use what is often referred to as a slurry quite often. A trick I learned from my grandmother, it is simple and allows you to thicken a sauce or gravy without lumps!! It is basic, all you do is combine water or milk with flour in a small bowl. Using a whisk or fork, stir together until it forms a smooth and sauce like consistancy. Then, slowly add to your gravy or sauce using a whisk until blended. Continue adding small amounts of slurry until it reaches the desired consistancy.