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What sets instant flour apart from all-purpose is that it disperses easily and can be sprinkled in as-is to a liquid to help thicken it without needing to make a roux, beurre manie or slurry.

One advantage it has over beurre manie is that it’s easier to make in that you don’t have to travel back in time to take butter out of the fridge to let it soften.

To use, whisk some of the beurre manie into the pot and simmer for a few minutes until thickened.

To compensate, or if you want a lighter gravy, you can use a small amount of beurre manié, or raw roux, which is a mixture of uncooked, softened butter and flour.

“So why don’t Chinese recipes call for beurre manie or roux for thickening, Mr. Anarchist?”