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[email protected][_2_] itsjoannotjoann@webtv.net[_2_] is offline
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Default Making a White Sauce

On Saturday, October 22, 2016 at 6:51:51 AM UTC-5, wrote:
>
> Never had any problem with making white sauce but only cook the roux a
> couple of minutes to cut the 'flour' taste, certainly don't want it to
> colour. I have never taken it off the heat before adding the milk
> but I do whisk while adding slowly so it is all incorporated well,
> this is the stage where you could get some lumps.
>
>

Same as you. I've never taken the skillet off the heat and have
never seen anyone else do that.