Sauce flour

[HolyDrinker]

Just seen this in the supermarket. You add milk, heat and whisk and hey presto, smooth white sauce with no roux faffery.

Does it work? Does it taste ok? Can't quite believe it works as it just seems to be wheat flour.

Isn't that just cornflour?

I don't know. It doesn't say cornflour on the packet. Can you make a sauce with just corn flour and milk? Or do you usually need a roux with that too.

I would think you could make white sauce with milk and cornflour. DH does it with stock and cornflour.

I've just googled sauce flour - it says its just wheat flour??!!

When I'm making a sauce with cornflour I do it how my granny taught me couple of teaspoons of cornflour (depending on how much liquid/how thick) then "slake" it with water or milk (whatever that means - I put a wee bit liquid in and mix well) then add to sauce and heat up to boiling point stirring well.

I think I might buy some and test it out.

Just think, soon I could be responsible for the next big MN thing, up there with naice ham, Pom bears and bottom butter.

Sounds like expensive flour..

Sainsburys sell sauce flour - Delia uses it. Anything Delia does is good enough for me! I have now used it for years - it is fuss free and great!!

62p for 500g at tesco.

Saint Delia uses it? That's me sold.

Yes, sauce flory is great. I always use it.

Flour, FFS!

I use it, works very well as a sauce thickener as well as a base for white sauce.

Maybe it's more finely milled than general purpose flour, who knows.
I prefer cornflour anyway.

I use cornflour. No risky roux. Mix with cold liquid then add to casserole or make up with milk and cheese. Sounds like a way of making you pay more for a cupboard staple.

I don't like it - it is easy to make a white sauce without the roux though. Just bung flour, butter and milk in cold and whisk while heating through. Or like others said add cornflour to a bit of water in a mug then chuck in to thicken a stew or sauce.