Dave Smith wrote:
>
> I have made
> enough white sauce to know that if you add cold milk to roux in a hot
> pan there will be lumps forming. You can get them out with whisking, but
> they can be avoided by adding the milk, preferably warmed, off the heat.

Just so you know, Dave... That's not true unless you are adding too
much milk too fast.

When I make white sauce, once the roux is done cooking, I leave it
on the low set burner and slowly add cold milk, whisking all the
time. Starting with just a slow drizzle of milk. The more you get
mixed in nicely, the more milk you can add at a time. The cold milk
and the burner on are not the issue, it's all about slowly adding
the milk. I've never gotten lumps doing it my way.

It does work fine. :-D