One time on Usenet, Julia Altshuler > said:
> Gal Called J.J. wrote:

> > Are you adding the liquid slowly and/or in portions? You don't want
> > to dump it in all at once. Be sure to keep stirring and let the mixture
> > get hot again before adding another portion, too. You should handle the
> > cheese the same way (in portions, letting the mixture get hot, etc.).

> I learned to dump it all in at once. Hot roux + cold liquid = lump free
> sauce. OR cold roux + hot liquid = lump free sauce. I always use the
> former method.

Far be it from me to argue with success. :-) I guess I just
learned the "add slowly" method from a fettucini with parmesan
sauce recipe many years ago and have stuck with it...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF