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Why is it necessary to be able to thicken a sauce with a roux without making lumps if the sauce is going to be strained anyway?
Wiki User
∙ 10y ago
The lumps would just be wasted thickener, and lumps are not to happen in the first place. What you do is in a separate bowl, pour some of the sauce in that bowl and mix with all ingredients you use in a roux. When that mixture is completely mixed, you then add it to the main sauce mixture and there will be no lumps if you stir it enough.
Wiki User
∙ 10y ago
Wiki User
∙ 10y agoso it can cook fully
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