Roux without lumps
This is NOT a sauce recipe, just an explanation of why clumps form during sauce mixing. I always make my sauces with roux (there is no sauce binder to buy here).
For many years, I really did not understand why always form lumps. Then once a cook "enlightened me".
In sauce recipes is yes that you melt the butter, then sprinkle the flour over it and stir it for at least 1 minute. Then the liquid comes to it. According to the recipe, you should always add only a small amount of liquid and stir well. But when lumps started to form, I was always in a panic and added more liquid. And that's the wrong way. Why?
The more liquid you add too quickly, the easier the mass will be, so that the mass can no longer "knock out" the lumps.
So always just a sip of liquid on the roux and stir well. If lumps form, stir even more. If the mass is then completely smooth, the next sip of liquid can be added. At the end you have a nice smooth, lump-free sauce.
Since I got that, I've never had lumps in the sauce again. I do the same with eggcake dough.
