On 2006-03-21, Dee Randall > wrote:

> I refuse to strain lumps anymore --

I've never had lumps in my roux/sauce. I learned two tricks early on
that guarantee *no* lumps. First, get yourself a professional quality
French whisk, the kind you find at a restaurant supply store. Second,
always make sure the liquid you add to your roux, be it stock, milk,
etc, is at least warm, if not hot. No cold liquids. (finally, a good
use for your microwave ...besides warming coffee)

http://www.sallys-place.com/food/che...ner/whisks.htm

nb