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.