hmmm, norks I never thought of warmed milk, will try warming it next time & a whisk rather than wooden spoon along with just adding a little milk at a time. Thanks for the advice, fingers crossed no lumps next time xx
i put the butter and flour in together and let it melt into the flour, then cook the resulting paste for a couple of mins, hate the taste of flour in sauce. then add a little bit of milk and stir it lots, off the heat if it is going lumpy. then continue till achieve my aim.
sometimes there isn't enough of it though, i tend to underestimate amount of roux needed.
Hmmm. So I must be one hell of a cheat... Warm the milk with any butter and seasonning until it just about starts to boil. Then I thicken it with 2 teaspoons of cornflour mixed with a drop of milk, a bit at a time, stirring continuingly, until right consistancy. Then remove from heat and whisk in the grated cheese. Done.
Melt butter & flour and cook out for a while - keep stirring every now and again. Bring milk to boil (just below) then pour hot milk into pan and whisk together. This works for huge quantities too (think catering). Continue to cook the sauce on a low heat so there is no floury flavour. Add in cheese / mustard or whatever towards end of the cooking time.
Be brave - its much quicker just make sure you have a good strong whisk (hand balloon type) and hand action .
Also you can flavour milk with a bit of onion or bay leaf etc whilst heating up (tend to use microwave).