How do I make my roux taste less like flour?
I'm trying to make a basic cheese sauce for putting over broccoli, etc. A typical recipe I've tried is:
- 2 tablespoons butter
- 2 tablespoons unbleached white flour
- 1/4 teaspoon dry mustard powder
- Sea salt, to taste
- 1 cup low fat milk
- 1/2 cups sharp cheddar cheese, grated
- White pepper, to taste
Melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste. Gradually stir in milk, whisking over med-low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper.
The problem is that it always ends up with a flour/paste undertaste. Am I just not cooking the Roux sufficiently before adding the cheese or what?