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A bold move, though perhaps a bit premature. Adding the liquid all at once risks a lumpy sauce, but we can salvage this before it becomes a textural tragedy.

Vigorously whisk the mixture over medium-low heat. The mechanical action, combined with the rising temperature, should help the flour clusters break down and hydrate.

The Emergency Exit: If the lumps prove stubborn after a few minutes of whisking, carefully pulse the sauce in a blender for 5-10 seconds or pass it through a fine-mesh sieve before returning it to the Dutch oven.

Simmer and Reduce: Once the sauce is smooth, continue to cook for 3-5 minutes until it is thick enough to coat the back of a spoon. Should I set a 3 minute timer?