No lumps white sauce

A roux is used as a thickening agent to soups and sauces. A white or blonde roux seems to be the basis for any white sauce. 

The one trick I learnt over the years in order not to end up with a lumpy white sauce is to heat the milk through before adding to the butter and flour.   

I usually heat a pint of milk in the microwave for 3-4 minutes. If you don't use a microwave heat through on the stove until just starting to boil then remove from the heat and put to one side.

In a pan I melt two tbsps of butter and then lightly sprinkle over with two tbsps of flour and whisk together.  I tend to let it cook out for a minute or two so that you don't get a floury taste in your sauce.  At this stage it should be coming away from the sides of the pan.

Now gently add the warmed milk a little at a time and whisk or stir continuously until you have a smooth  sauce.  

And there you have it no lumps white sauce.

Mx