Addie
Chef Extraordinaire
I learned a few things from my mother too. Then I learned her way was not always the right way.
Sorry, I have been taught to not do this. That a roux or reduction is the right way to thicken. I was taught to never use flour and water.
I will try the flour and water shake up method, but if I end up with lumps, I know who to blame.....
RB, put a drop or two of Gravy Master in your slurry before you shake it. You will see if you have any flour that has not blended in.