if your white sauces taste floury, it's because the roux hasn't been cooked out properly. A blonde roux is the foundation/thickening agent for classic sauces such as bechamel.
pretty straight forward
equal parts fat and flour (by weight, not volume)
preferably use clarified butter, but any butter or fat will do, depends on what tastes you like, or what you are using it for really.
melt fat
combine flour
cook out over low heat until floury taste is gone - careful, as the longer you cook it, the darker it gets, so if you end up with a dark roux, you use this for espagnole.
you can store the roux in the fridge if you want to use it later.
to make bechamel, if roux is cold, add warm milk (you can flavour it with things like an onion cloute - or anything you like - if roux is hot (ie, just cooked) use cool milk to help avoid lumps.
when adding the milk a bit at a time to the roux - start by mixing with a wooden spoon until the mix is liquid enough to use a whisk and then whisk like crazy, preferably in a figure 8 pattern, to not only combine, but to prevent the mix catching on the bottom of the pot and burning.
stop adding the milk once the desired consistency is reached - also remember it will continue to thicken until cool.
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