I just wondered if someone could tell me how to eliminate lumps?
Do you melt the butter, add the flour & add the milk a bit at a time so it all gets stirred to the same consistency each time you add milk? Or do you just bung all the milk in at once?
Or is there some other trick to it that I can't think of?
Thanks to anyone who knows xx
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cheese sauce, bit of advice for future reference needed please
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lucysmam · 06/10/2008 12:21
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