Wondra-Thickened Gravy

Preparation info

  • Difficulty


  • yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


wondra flour 1 to 2 tbsp 15 to 30 ml
water ¼ cup 65 ml
jus cups 300 ml


Stir together the flour and water until the mixture is smooth and contains no lumps. (A)

Don’t use a blender or immersion blender for this or the flour may become gummy. Heat the jus to a bare simmer and whisk in the water-flour mixture. (B)

Bring back to a boil and boil until the jus thickens. If the gravy seems lumpy, go ahead and strain it. (C)

The finished gravy (D)

should be passed at the table in a sauceboat.