Hi! So I'm completely inept at cooking, but I've been attempting to master your cheese sauce. I've managed to make it twice, and it's been delicious, but my attempts are not without failure. About 70% of the time, after the butter has melted and I've added my flour, it immediately becomes a big clumpy mess. I melt the butter as slowly as my burners will allow. What do you think I could be doing wrong?
Try whisking in your flour more slowly! the speed of melting the butter won’t bother it unless you like, physically burn the butter, but sometimes adding the flour in oe shot does that to me, too. Add a little flour, whisk, add, repeat. It doesn’t have to be LITERAL SILK, but that should help the huge clumps of flour problem.