Bechamel (also known as White Sauce) is so simple to make, is incredibly versatile and it freezes brilliantly. Stash a batch in the freezer for a quick meal.
If lumps start to form as you are adding the milk, remove the saucepan from the heat and whisk until the mixture smooths out. Put the saucepan back on the heat and continue to add the remainder of the milk.
This sauce will keep in the fridge for a few days and freezes well. Just reheat before using.
Bechamel can be readily made in the Thermomix. Use this recipe but follow the method given in your Everyday Cook Book.