During the thickening of my sauce I accidentally poured too much flour into my sauce. This resulted into lumps of flour.

Is there a way to get rid of these lumps?

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    Mix flour with a liquid first, so there are no lumps. Then thicken the sauce with the floured liquid. – Optionparty Nov 26 '13 at 1:47
  • Cold liquid, not hot – TFD Sep 7 '15 at 8:13

Once this has happened, about the only practical way to remove them is with a strainer. Of course that will remove anything else in the sauce like onions as well.

In the future, you can use better ways to thicken your sauce. See some ideas in this question, which while phrased for mushroom sauce, has a very general answer: How can I thicken my mushroom sauce?

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I totally agree with @SAJ4SAJ his answer, but I would like to add that I've heard about people getting rid of the lumps of flour with an immersion blender. However, I did not do this myself. But if I ever try it, I'll update this answer.

This is not always a solution (same limits as other answers), you will destroy pieces in your sauce you do desire.

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  • also, as a caveat, some thickeners won't handle the shearing well and may actually thin out again (of course, if this happens, you can simple re-thicken it correctly) – SourDoh Nov 24 '13 at 21:01
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    @sourd'oh the question was specifically about flour, which doesn't care about shearing. It is usually the gums which show strange behaviors under agitation. – rumtscho Nov 24 '13 at 22:04
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    And separately to the answer itself, I have tried it with the blender, and it works if you do it while you are cooking the sauce - the lumps get broken up, you give them some time to hydrate and continue cooking. But if the sauce is already fully cooked, you will end up with raw flour from the lumps in the sauce, which doesn't taste good. – rumtscho Nov 24 '13 at 22:05
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    Sometimes, if you're lucky, whisking the bejabbers out of the sauce with a French Whisk will work. Rolling the whisk shaft between your palms can generate some pretty good RPM without resorting to electrical motors. – Wayfaring Stranger Nov 25 '13 at 15:30
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    I tried it with a whisk but failed :P – Mien Nov 25 '13 at 21:48

I was stuck in this position, with no strainer, blender or any other device. Instead, I used a spoon. With the spoon, I tried squashing the lumps, to the side of the pan and continued a motion. Dipping the spoon in to the middle of the sauce and bringing the back of the spoon the side. Do this for about 5 minutes and you should get most of the lumps, by using your eyes and catching as much as you can. I also add a little extra water, to help the lumps dissolve and continued to whisk and cook away. Eventually I had a very smooth and tasty sauce. It may not of been perfect but after getting rid of the largest lumps, the smaller ones soon disappeared.

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If its a sauce, try using a manual food mill, it works wonders to strain soups and sauces. i have tried it, it works very well for veggies and flour if the tool is of good quality.

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