Meryl wrote:


> I made my first own broccoli with cream sauce using flour, butter and
> milk to make a white sauce but it came out ... too starchy tasting.
>
> I tried to understand what happened (thanks to the many good posts here
> about this) but I have a question. Many posts on RFC say to cook the
> flour and butter for a short time "to remove the starch taste" but some
> others say cook the white sauce for a long time ... "to remove the
> starch taste".
>


Did you use a standard white sauce ratio of
flour:butter:liquid?
For a thin sauce that would be-
1 T flour:1 T butter:1 cup milk
For a medium sauce that would be-
2 T flour:2 T butter:1 cup milk
and for a thick sauce-
3 T flour:3 T butter:1 cup milk

I melt the butter and cook the flour for at least
two min at while stirring away. I then add my
seasonings (salt, pepper, dry mustard if aprop,
dash of nutmeg often...) and then warmed milk.
Bring it up to heat and thicken while whisking.
Then I add very sharp cheddar (sometimes adding
parmesan also)to melt and I've got a lovely cheese
sauce.
Goomba