Sauce always thicken with lumps? Not any longer longer!
Who does not know: fat (margarine or butter) for the Dutch sauce or others, melt in the pot, the exact time to watch, dust over flour, stir quickly, deglaze with broth or vegetable water in the right temperature, stir quickly - and they are "Knubbel" there.
So again from the beginning or give up and take artificial sauce.
I do it differently: I take butter / margarine, add the amount of flour that I need for the sauce, and knead this together, initially with the fork, otherwise everything sticks to the hand.
Soon everything looks like it's just butter / margarine. You can also incorporate the spices, but you do not have to.
I can do that then in the broth / vegetable soup and to taste cream and / or white wine, season if necessary.
