Ingredients

• 60g Soft butter 
• 60g Flour 
• 500ml Milk 
• 5ml (1 tsp) Salt 
• 2.5ml (1/2 tsp) White pepper 
• A pinch of nutmeg

Tools

• Cooking Chef
• Blender

Method

1. Add all of the ingredients to the blender. Set the speed to maximum and blend for 50 seconds.
2. Pour the content of the Blender to the bowl. Attach the Flexi Beater and the Splashguard. Set the temperature to 120ºC and the speed to stirring speed 1 and cook for 5 minutes.
3. Season to taste.

Note: if the sauce becomes too thick for your needs, you can add some milk to thin it.

Variations:

Mornay sauce

• Add 50g of double cream and 200g of cheese such as Emmental, Gruyere or farmhouse Cheddar.
• Add 2 egg yolks to the sauce. Then turn the temperature dial back to 80ºC, but don't let the sauce go above 80ºC-85ºC or the egg yolks will curdle and ruin the sauce.

Parsley Sauce

• Once the sauce has been strained, add 3 tbsp of chopped parsley and cook for a further 1 minute

Aurora Sauce

• Add 100ml of tomato sauce and 100ml of double cream to the sauce. Then whisk in 20g of cubed butter to finish.

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