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PdfPut 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.