CharlieD
Chef Extraordinaire
:?:
jennyema said:Basically, it's a 1 to one ratio of butter and flour. Melt the butter over medium heat, stir in the flour and cook it in the butter for a minute or two (some people cook it longer), whisk in hot milk (the amount depends on what you want the consistency of the final product to be), making sure you break up any lumps of flour.
kitchenelf said:Gradually add the milk, about 1/2 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes will be required.
kitchenelf said:... to remove the "flour" taste ...
CharlieD said:kitchenelf said:... to remove the "flour" taste ...
I take it this is the key to the whole thing, isn't it? So how exactly do i do that?
jennyema said:Hmmmmm...
I've been doing it this way for almost 40 years* and never had lumping once ...? Sometimes I do use cold milk, but hot or cold I've never once had a problem.