Vitamix Cream Sauce

Yields approximately 2 1/2 Cups sauce

Ingredients:

• 1/4 C (30 g) all-purpose flour
• 1/4 C (60 g) butter
• 1/4 teaspoon salt
• 1 1/3 C (320 ml) skim milk
• 1/2 C (60 g) cubed sharp cheddar (we used Dubliner. Parmesan works well, too)
• 1/2 C (60 g) cubed colby or mild cheddar
• dash black pepper
• dash garlic powder
• dash oregano
• dash cayenne pepper

1. Place butter, flour, salt, seasonings, and milk into the Vitamix container in the order listed and secure lid. Select Soup Program Alternatively turn to Variable 1.
2. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much. Remove the lid plug and add cheese through the lid opening. Blend for 1 minute on Variable 1.

This sauce makes enough for 2 C of cooked macaroni noodles. You can thin it out by adding more milk to cover noodles such as fettuccine or spaghetti.

Basic Cream Sauce

Ingredients:

• 1⁄2 C butter
• 1 large garlic clove, minced
• 3-4 T flour
• 1 C room temperature heavy cream (I often use milk and sometime reduced fat milk. I also like to replace 1/2 c of the dairy with stock)
• 1/2 c freshly grated Parmesan
• salt and freshly ground black pepper

1. Melt butter in small saucepan cooking over low to medium heat. Add minced garlic and stir until garlic is fragrant – watch to make sure you don’t burn the garlic.
2. Add flour and stir until the butter and flour are well combined. Pour in liquid & remaining ingredients, stirring constantly as it thickens. Parmesan cheese doesn’t like heat so be careful not to boil the sauce or you’ll end up with clumps of cheese. You can easily change the increments in this recipe to thicken or expand the sauce.