Tonight I made a bechamel for some American-style curry. It was hot enough, but somehow tasted like flour. Bland, stodgy and thick. Adding the shrimp helped, but I was disappointed.
I used 1 cup water, 1 cup milk, a clove of garlic, 4 tsp. flour, half a stick (4 oz) butter. Furthermore, I cooked the roux until it was golden in color. Why did it still taste like flour? I should be able to do this in my sleep.