Cornflour always turns out lumpy

[Booldawg]

When I use flour (or cornflour) to thicken up a sauce it always goes lumpy. I sieve it in a stir gently but it always clumps together.

Any techniques that I should be doing?

[whiffey]

Try stirring it in slowly in such a way that it doesn't go lumpy. It sounds like you are not doing it properly. I always sieve it finely between my fingers and drift it in gradually over a gentle heat.

[jack daniels]

You need to put cold water with the cornflour & mix it to a watery consistency. Add this to whatever you're going to thicken stirring at the same time. The heat will thicken it up without lumps.
Adding the flour to hot liquid will cause it to go lumpy.

hth

[lindapinda]

My Mother always blended the cornflour with a little milk,in a cup,before she used it to thicken anything.

[Jugglering]

JD is absolutely spot on... cornflour needs to be mixed with a cold liquid first (until smooth) and then added (gradually) to a hot or warm liquid, otherwise it will clump in a very nasty manner (sort of reminds me of certain users on here lol)

[funnygirl]

I use Mcdougalls thickening granules.

It is so much better and cooks down instantly.

You can find it on the shelves with the flour and I thoroughly recommend it.

[tiggerblue10]

Also take the hot liquid off the heat first before stirring in the cornflour liquid mix.

[ethandron]

i always use a small whisk for stirring flour or cornflour into anything, and for blending packet sauces with milk or water. lakeland do a pack of two which are a similar size to a desert spoon and i would be lost without them.

[Booldawg]

Thanks for all the answers, my mistake seems to be I was adding it straight to the sauces. Hurray! no more lumpy macaroni cheese!

[beanebabe]

Aaaahhhh! Lumpy cheese sauce heh! If you are making a white sauce you need to melt some butter (about a rounded dsp) and then add a heaped spoon of plain flour. Stir round and let it bubble for a minute. Then tip in some milk (about 1/4 pint ) and stir like mad. Keep adding milk a bit at a time until it is the right consistency. If it goes lumpy, take off heat and stir like crazy, a balloon whisk is good for this. Add the cheese and whatever else and stir to melt. Voila, nice smooth sauce.