Since you’ve been to Germany a few times & are an avid cook, would you say that Wondra and Mondamin Fix Soßenbinder are the same thing? I always thought the latter was cornstarch, mostly.
Lived in Germany for a year way back in the 70’s, so have no clue on the Mondamin. Wondra Ingredients: Bleached wheat flour, Niacin, Thiamin Mononitrate, Riboflavin and Folic Acid. No corn starch.
Right, I was asking @biondanonima 
I looked up Mondamin in the meantime, and it’s ‘starch, lactose, maltodextrin, rice flour, color (ammonia caramel).’ No specification on the starch source 
They’re not the same thing, but they work in the same way, I believe. Wondra is wheat flour that has been pre-gelatinized and then dried and ground finely - this changes its behavior so that it will not clump when added to hot liquid (you don’t even have to make a slurry first). Per Google, Mondamin is mostly potato starch - not sure if it is pre-cooked as well, but in my experience potato starch tends not to lump when added directly to hot liquid anyway (maybe because no gluten?).
Here’s the Mondamin label:
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It works very well. Add a little slowly and stir, let it thicken, then add more as necessary. It is easy to over-thicken with this product.
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I used to bring back boxes of it until I discovered cornstarch/flour together.
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Wondra is my go-to. I keep some in the freezer because I don’t make gravy very often.
P.S. Besides gravy, Wondra is also nice for thinly dusting a fish filet or scallops before sautéing.
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Lucky friends! Looks great.
ETA: I let the pot of roux cool slightly, use room temp broth, and and combine off heat – seems to help avoid seizing up before it’s whisked smooth.
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Yes, I use Wondra when making meuniere-style fish. It browns nicely in the butter.
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Food & Wine has a list of 25 alternative main dishes for the holiday. Game hens are one of them.
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In Japan I ALWAYS used potato starch to thicken any sauces. As long as the liquid is cold or room temperature, I never had any clumping. And no “raw” taste which can sometimes happen if a roux is made improperly. Corn starch would work as well, I guess but I got used to potato starch because corn starch was comparatively expensive in Japan.
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Feelin‘ pretty pumped! I wrapped up the work day at 3 and made curried onions, green chile corn bread, and shaved Brussels sprouts salad. Also made quesadillas for the fam and a large G&T for myself.
Tomorrow, Turkey Trot with friends while #1 son goes to pick up my mom. I’ll roast the turkey breast (dry brining since Tues AM) and a ham, make mashed potatoes and……voila…dinner shall be served
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My holiday preps today included all the things which will be better tomorrow if I make them today:
Cider gravy. The liquid is 50/50 stock and bottled juice. I didn’t have any chicken schmaltz - my fat of choice here - so I used bacon fat.
Carrot slaw. Grated carrots in a peppery vinaigrette.
The first of two small loaves of sourdough spiked, cranberry-pecan, whole-wheat bread (for turkey sandwiches).
Pumpkin Pots de Crème for dessert.
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Sounds like a Feast for 2. Wonderful menu!
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Yum
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Yummy, save some of that bread for me! Sounds so good!
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I want to have Thxgiving at your place
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We’re in the casual camp the years we’re not hosting. 
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I alaays make a slurry of the flour and s/p and any dry herbs and spices I want with a bit of cool liquid (stock or water) instead of whisking the flour directly into the hot liquid. The chicken stock and pan drippings get drizzled with the slurry and whisked until it gets to the consistency I want.
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One of my old b-friend’s mother swore by the Wondra ingredient shaken in the glass canning jar method for making gravy. I never saw a lump. I’ve not used it and haven’t suffered from gravy lumps, myself.
Last night I made a simple ‘Thanksgiving’ dinner for dotter and posslq. Turkey Tetrazzini, broccolini and pumpkin bread for dessert, which we all skipped. My taste is coming back, slowly and I could taste the sherry I put in the sauce, but not much of the turkey which had been previously seasoned and sous vide-d. Oh well, I guess this will longer. Roast Beast for the roomate and me tomorrow.
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