Shake or beat instead of stirring
When I touch some flour or starch to tie a sauce or other dish, I use a smaller jar for it. First add the liquid and then the starch, the glass is screwed on and then only shaken. In this way, everything goes lump-free in the sauce.
Even a small amount of whipped cream can be prepared this way.
For larger amounts, in dishes for many people, the starch with the liquid in a large bowl with the whisk, like in any large kitchen. So it goes lump-free the fastest, crush without long stirring and lumps.
