I've Googled and looked in Chowhound to find something to help me avoid Bechamel sauce that is not too floury..but all I can find are recipes for Bechamel sauce
can you tell me how to avoid flour-tasting Bechamel sauce without having to turn it into a Mornay?
Just a plain white sauce...I think I follow the procedure/ingredients to the letter but obviously doing something to anger the sauce god
It hasn't been too bad, but I think it could be better...
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