I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible.
What could I use instead?
(Note that my question is similar to but not the same as Flour alternatives for roux. I have no reason to avoid wheat flour; I just don't have any around.)
Technically, you can make roux with any starch and any fat, per Harold McGee.
So use cornstarch or arrowroot or whatever you have. Just avoid something with strong flavor like cornmeal.
Of course, the flavor and thickening properties will be those of the starch you use... And you probably don't want to make a brown roux with anything but flour because of the flavor difference.
I use cornmeal all the time to make roux. It takes longer but I use it for powerful cheese sauces for pasta so I can never taste any corn flavor. Of course don’t try to make Thanksgiving dinner gravy with cornflour but it works great in many other dishes. Ever hear of polenta and cheese? It’s actually popular in many countries and not just called grits. I just made a cheese sauce for pasta using 5Tb butter and cornmeal, milk, sharp cheddar, Colby Jack, Pecorino Romano DOP, and Danish blue. Dash of Worcestershire sauce and Dijon. Salt, pepper, a fee dashes of homemade Italian seasoning and lastly garlic powder. No corniness at all.
Instant corn masa works. The commercial stuff around here is mild enough in flavor that it doesn't overpower, and it thickens as well or better than white flour.
