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This is a labour-saving way to make béchamel sauce and tastes just as good as the traditional version (see the cheese sauce). Parsley sauce is particularly easy when made by this method because you don’t have to chop the parsley; simply pop the sprigs into the blender with everything else.

SERVES 4

25g (1oz) butter

25g (1oz) plain flour

275–425ml (10–15fl oz) milk

salt and freshly ground black pepper

Put the butter, flour and milk into the blender, then add about ½ teaspoon of salt and a good grinding of black pepper.

Blend at high speed for a few seconds to break up the butter and mix everything together. There will be some lumpy bits of butter, but that doesn’t matter.

Pour the mixture into a medium-sized saucepan and place over a moderate heat. Stir the sauce until it has thickened, then turn down the heat and leave to simmer gently for 15 minutes.

Lengthy simmering, to avoid a raw, floury taste, is particularly important with this method because there has been no initial cooking of the flour, as in traditional sauce-making.

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