How many times have you looked up a recipe on YouTube and called it a cakewalk only to watch yourself bungle it up in the kitchen? It could be hard to follow recipes at times, especially if you are an amateur. While you charmed by the art of cooking, you are not so well-versed with the 'science' of it. There are multiple factors that can make or break a dish, right from the flame at which you cook, or the measurement of ingredients. Even something as simple as a white sauce pasta could prove to be a tough cookie because of these factors.
A general rule of thumb while making the flour sauce is to not let lumps to form; at no stage can you see lumps. This is why you are asked to whisk consistently as you add ingredients like flour and milk gradually. However, if for some reason, you do end up with lumps, there is no need to be disheartened or toss away the sauce in the making. There are a few ways in which you can still save your sauce (and pride).
(Also Read: Know Your Pasta Sauces: The Ultimate Guide)
At any point, if you see minor lumps formation, you can take the metal whisk and try to break those lumps -right at the start. Better still, you can simply take out the lumps from the sauce using a strainer. If you have passed that stage, you can try adding some ice-cold water, instead of more milk to the sauce. The cold water helps break the lumps and not stick to it and make them bigger.
Another super cool hack is to switch off the flame; let the lumpy sauce (sans pasta) cool down a bit. Once it is cool, take out your blender, add the sauce in it. Add a bit more water and blend until smooth. Now, add this sauce back into the pan, post which you can add your boiled pasta to the sauce and cook until done.
Here is a step-by-step recipe of restaurant-style white sauce pasta you can try at home, follow the steps closely, and we promise you would not end up with a botched-up affair.