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Explain how to avoid creating lumps when mixing a roux and a liquid base together?
Wiki User
∙ 13y ago
If you're using cornstarch or flour, you want to add it to cold liquid and dissolve it thoroughly, before adding it to your hot liquid, to avoid lumps. Be sure to whisk it quickly, as you're adding the cold liquid into the hot.
Wiki User
∙ 13y ago
Wiki User
∙ 13y agoAdd the liquid very slowly, whisking well with each addition of liquid. Sometimes it helps if the liquid has been heated to the same temperature as the roux. If all else fails, sieve the sauce once it's been made.
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