My béchamel sauce still tastes of milk, what am i doing wrong?

Question

i melted my butter(2 tbs), combined my flour(2 tbs) and stirred my roux for about 10 min., then i slowly poured in a cup and a half of milk and whisked for about 10 more min. i was making a cheese sauce for some pasta so i added a cup of cheddar. but for some reason it tastes like thick, cheesy milk.

any suggestions please?

Answer 1

Cut the milk down to about a cup.  

Don't forget to season it w/ S&P, maybe a bit of nutmeg if you're going to make it a cheese sauce.

Answer 2

try warming the milk before you add it.  

Answer 3

I am going to sound like such a philistine, but I would just throw the whole thing out and buy some ready made stuff.

Serious.

Add a little bit of flour into the mix slowly while using a whisk.

Answer 4

yeah lower the heat and make sure you add a little at a time i always wait to add more until the first bit of milk blends with the flour and kind of disolves

and make sure you thiken it long enough

Answer 5

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Answer 6

What you did right

Your sauce got thick

It did not taste of flour

What you did wrong

You got the method backwards

Using the tip of your whisk you always incrementally  add the roux to the simmering liquid and never the other way around

FYI>All starch thickened sauces must be returned to a boil before their full thickening power can be realized

You neglected to add other flavors

Nutmeg

Salt >use the saltiness of your cheese to  determine how much

white pepper

Answer 7

Uhm, I'm not sure about the recipe you have, but for 2 tbs of butter and flour, a cup and a half milk is too much, I'll add only 1 cup for that. And I usually try half and half...

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