I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring continuously.
Finally the white sauce for pasta had the pungent smell of burnt milk.
I have tried adding peeled raw potatoes but no idea if it worked as the burnt milk smell and taste prevailed. Then, tried adding sugar step by step while stirring...still the smell was persisting. I have tried increasing garlic and onion but the taste and smell remained.
Please let me know how the burnt smell of milk can be removed in these kind of sauces. Thank you.