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Originally Posted by appleseed
I was taught by a former chef that all sauces that are thickened with starch need to be cooked for at least 15 minutes after the starch is added in order to get rid of the "raw flour" flavor. Anyone know if that is true?
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My hubby (a retired chef) says that is indeed true of everything except a roux.... with a roux the flour loses the raw taste as it is browned. I almost exclusively use a roux to make thickened gravies and sauces, as it is extremely versatile, and the different degrees of brown changes the way the gravy ultimately tastes. The darker the roux, the more rich the gravy.
Where I live, in south Louisiana, a roux is a staple, and used more than most other methods of thickening, which is probably why I use it.