Preparation Method
- Place the milk in the blender, followed by the softened butter, flour, and salt. Select the SOUP setting. Once the cycle finishes, use the sauce immediately. (Transfer to an airtight container and refrigerate for up to 2 days.)
Variations
CHEESE SAUCE
Make the Béchamel Sauce. Once the cycle finishes, add ½ to ¾ cup shredded sharp cheddar cheese (or another cheese of your choice). Select MANUAL/SPEED 5 and pulse several times until the cheese is blended in. Adjust the consistency of the sauce, if you like, by adding more cheese to thicken it or more milk to thin it.
ROASTED GARLIC SAUCE
Preheat the oven to 400°F. Cut the top third off a head of garlic to expose the cloves. Place the garlic head in the center of a large square of aluminum foil. Drizzle with olive oil, then gather and twist the ends to enclose the garlic in a leakproof bundle. Set the garlic on a baking sheet. Roast the garlic for 30 minutes. Set aside to cool. When cool enough to handle, squeeze the garlic cloves out from their skins. Make the Béchamel Sauce, adding 5 roasted garlic cloves and pinch of good nutmeg to the blender with the other ingredients. Increase the salt to ¾ teaspoon.
