Why might a sauce contain lumps?

- Not whisking or stirring constantly during the thickening process can lead to lumps forming.

- Adding the thickening agent too quickly can cause it to clump.

Not using enough liquid:

- If there is not enough liquid in the sauce, the thickening agent will not have enough space to disperse evenly and can form lumps.

Using the wrong thickening agent:

- Different thickening agents have different properties and require specific techniques for use. Using the wrong one for the recipe can lead to lumps.

Overcooking:

- Excessive cooking can cause sauces to become thick and lumpy.

Mixing cold and hot ingredients too quickly:

- When combining cold ingredients with hot sauces, it's important to temper them gradually to avoid lumps.

Using a damaged or dirty whisk:

- Damaged or dirty whisk tines can cause ingredients to clump and form lumps.

Adding cheese too early:

- When making cheese-based sauces, adding the cheese too early can cause it to curdle and form lumps.