Twice I attempted to make a roux for béchamel sauce, and twice I failed.
Both times I used a ratio of 1:1, first time I weighted the butter and the flour second time I used tablespoons. First time I continuously whisked the roux, second time I mixed it with a spoon. Both times I cooked the roux under low heat.
First time, I ended up with solid blobs of butter/flour. I added my milk and cooked it for 15 minutes, it wasn't as thick as I'd like it but I was running out of time.
Second time, I didn't see the roux become white and like wet sand, it went straight into blonde. I added the milk, and it took over one hour for it to thicken. I believe the butter separated because the milk started looking yellowish. Even after vigorous whisking it still looked yellow, and it only went back to white after the milk had been cooking for about 40 minutes.
I've read multiple websites and watched countless videos but I can't figure out what I did wrong. Any ideas?
EDIT: For the sake of education I want to edit this post, because I finally figured out what was wrong with my roux (sorry if this isn't the way to do it and feel free to edit the post in that case).
The issue with my roux was the pot I was cooking with. I own mostly stainless steel pots from the same portuguese brand, but this weekend I bought a new enameled cast iron pan. I made the roux in the cast iron pan, and it turned beautifully and just how a roux is supposed to be.
Thank you to all who contributed to this thread.