There is a fundamental flaw in this recipe. When you mix an oil (butter) and flour and milk, you are creating a roux. In order to make sure your recipe doesn't turn out grainy, you need to make the roux correctly. Usually this means for every TBSP or oil, you need a TBSP of butter and a cup of milk. The ratio in this recipe is off. It should be one TBSP butter, one TBSP flour, and one cup milk. You'll have a much smoother outcome. The other important thing is to prepare the roux correctly because it is the base of the dish. making the perfect roux is more intuitive than anything else.
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There is a fundamental flaw in this recipe. When you mix an oil (butter) and flour and milk,...