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.

--Lia