Roux gone wrong in queso dip...is there any way to save it?
I made queso for the first time (not rotel dip), and I made a roux using flour and butter as the recipe called for. I'm guessing I didn't cook it long enough because the queso tastes floury. Is there any way to get rid of the floury taste and save this batch? I really don't want to waste it. I've already tried adding more milk, cheese, and seasoning to mask it, but the flour is still very discernible.