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Originally this was a comment. As the comment was well received and so far none of the answers have been, I'm going to post it as an answer: It's just a stab in the dark, but I'm guessing that you were tasting a deep, concentrated char the first time, just shy of burnt (most likely in the roux itself). The simmering afterwards mellowed it, giving you the ...


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How long did the garlic cook before adding the liquid? Cooking garlic more than a few seconds can result in a bitter taste. About 30 seconds is the max I use.



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