On Tuesday, September 9, 2014 2:26:09 PM UTC-5, Mayo wrote:
> On 9/9/2014 1:21 PM, notbob wrote:
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> > On 2014-09-09, Janet Bostwick > wrote:
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> >> " 1 tablespoons all-purpose flour
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> >
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> > DOH!!
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> >
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> > Use the equivelent amt of corn starch.
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> >
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> > nb
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> >
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> Making it silkier?

Cornstarch just works better for thickening, and is easier to use.
Flour works for a roux, but I'd never use it for a slurry unless I had
run out of cornstarch.

--Bryan