"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Thread Tools Display Modes
Old 02-27-2005, 02:11 PM   #1
Assistant Cook
Join Date: Feb 2005
Posts: 4
Starchy Cream Sauce

Hi all,

I need some help with a cream sauce I made for broccoli. It is a roux / bechamel type, flour, butter and milk. the problem is it was starchy. Actually I have never been lucky with bechamels....

I think it would help if someone could help me understant what removes the starchy taste. Some recipes say to cook the roux, others cook the white sauce. And another question I have is how the starch can thicken but not provide starch flavor (if its there to thicken, won't it be there to give starch flavor?) once its cooked correctly?

Kind regards,


ChefMeryl is offline   Reply With Quote
Old 02-27-2005, 02:39 PM   #2
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Regarding the roux, you're not going to really cook it that long because for a bechamel, it's supposed to be a blonde roux. If you darken the roux through cooking, the bechamel will get darker as well. However, that's fine if that is what you're looking for. You'll just get a nuttier flavor.

As for cooking the sauce, once you add the milk, bring it to a boil, and then reduce it to a simmer, you need to cook the bechamel for at least 20 minutes. If it still tastes a bit starchy, then try cooking it for a little longer (about 5-10 minutes). If it still tastes starchy, then try adding seasonings to try and mask that flavor. It could be that you used too much roux for the amount of milk you added.
ironchef is offline   Reply With Quote
Old 02-27-2005, 05:17 PM   #3
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Also, when I combine the fat and the flour to make the roux I cook it on med-low to med for about 3-4 minutes - this helps remove some of the starchy/floury flavor also. Once cooked for 3-4 minutes then add milk whisking in slowly and whisking constantly.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-27-2005, 05:52 PM   #4
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
For an extra rich bechemel, use half'n half, or cream instead of milk. The richer flavor will help disguise the flour taste. Also, the right amount of salt is essential. Add a little at a time, then stir and taste until you get it just right.

Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-28-2005, 09:01 AM   #5
Assistant Cook
Join Date: Feb 2005
Posts: 4
I guess it would help if I knew what was causing the starch flavor. I just assumed it was the starch in the flour but is it something else like proteins or something else?

ChefMeryl is offline   Reply With Quote
Old 02-28-2005, 02:07 PM   #6
Sous Chef
Join Date: Sep 2004
Posts: 509
Saw one of the iron chefs use butter milk for the cream portion the other day. I think it was Morimoto.
jpinmaryland is offline   Reply With Quote
Old 02-28-2005, 09:15 PM   #7
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
When I was in college, I was taught to make Bechamel with a whole yellow onion in it. Cut a slit in the onion, and insert a whole bay leave into that slit. Stick some whole cloves, point first, into the onion, Place that onion in the milk and let it soak overnight. When you make your roux, add the milk, and the onion. Bring it to a boil, whisking constantly. Reduce to a simmer and cook until the starchy taste is gone.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 10:14 AM
Lasagne made with Cheddar Cheese sauce. Paint Pasta, Rice, Beans, Grains... 4 02-01-2005 06:30 AM
Dover Sole with Shallot Cream Sauce lindatooo Fish & Seafood 1 05-28-2004 10:37 AM
Pumpkin Roll Cake W/Toffee Cream Filling and Caramel Sauce Filus59602 Desserts, Sweets & Cookies & Candy 0 10-21-2002 12:22 PM
Croissant Bread Pudding with Brandy Cream Sauce Mai Desserts, Sweets & Cookies & Candy 2 08-27-2002 10:41 AM

All times are GMT -5. The time now is 11:39 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.