Originally Posted by Manton
You have to add the milk a little at a time. Start with a very small amount, then add more, then eventually stream the rest in. If you just dumb a clump of roux into the full amount of milk, the sauce will not work.
I always add the entire amount of milk at a time, or most of it, then will decide on the consistency based on what I am making (stuffing crÃªpes, making lasagna, stuffing gougÃ¨res, etc.). I'm...