You begin by making a bechamel which begins with a roux. I think what you are referring to would be called sauce mornay. Sounds like your problem is not letting the flour cook long enough in the butter before adding the milk – that’s what usually produces a floury taste in bechamel based sauces. Why do I have floury taste in my bechamel sauce? To get rid of the floury taaste in your mix as you made a big batch of it, is to take half of your sauce and put into a saucepan and bring to a boil, boil for a few minutes and then start adding the remaing sauce that you have to it and keep it at a slow steady boil,and laddle by laddle add to the sauce. How do you get the flour taste out of mac and cheese? Vigorously whisk to bring the sauce back together. Add either a spoonful of lemon juice or cream. Remove the cheese sauce from the heat and let it cool for two minutes. If you don’t have lemon juice, you can use high-fat cream instead. Add a tablespoon of lemon juice to detangle the protein molecules and whisk to achieve a creamy smooth texture. How do you fix grainy cheese sauce? To fix grainy cheese sauce, remove it from the heat and let it cool. One method to add these two ingredients is to blend the flour well with a double quantity of cold water or broth. To avoid it, you are required to add 2 tablespoons of flour in two cups of broth. The floury taste you get is often due to the insufficient cooking of flour. Simmer the combined broth/roux long and enough and whatever floury taste there is will be gone. The taste of flour in a sauce/gravy is the result of ungelatinized starches, not from undercooked roux.
How do you get the flour taste out of sauce? Give it a taste until it stops tasting floury. Once it’s all mixed nicely into a clump then throw in the cream/milk and cook it for at least 10-15 mins. I’d say you’re not cooking out your flour enough.
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