White Sauce

Ingredients

• 60 g (2 oz)butter
• 60 g (2 oz)flour
• 600 ml (1 pint)milk
• to tastesalt and pepper

Instructions

1. 1

   Melt the butter

   Melt the butter in a large saucepan.

2. 2

   Cook the roux

   Add the flour and stir continuously until it forms a paste. Keep cooking for another 2 minutes.

3. 3

   Add the milk

   Pour in the milk gradually, stirring vigorously as you go, until the sauce is smooth.

4. 4

   Thicken the sauce

   Cook for 5 to 10 minutes, stirring continuously, until the sauce reaches your preferred consistency.

5. 5

   Season and serve

   Season to taste with salt and pepper, then serve with greens.

What is white sauce?

White sauce, commonly called béchamel, is a classic French sauce made by combining a butter-and-flour roux with milk. It is also known as besciamella in Italian cooking.

This version uses equal amounts of butter and flour, then adds milk gradually for a smooth result. A short simmer thickens it before it is seasoned and served.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 7g protein, 20g carbs, 13g fat.

The milk and flour provide most of the carbohydrates, while butter contributes much of the fat; milk also supplies some protein. Serve a measured portion alongside greens to add vegetables to the plate.

The butter and flour base

Roux: stirring the flour into melted butter makes the thickening base for the sauce. Cook it for the full 2 minutes, stirring continuously, before adding the milk.

Adding milk smoothly

Gradual addition: pour in the milk a little at a time while stirring vigorously. This helps the milk combine evenly with the roux.

Keep stirring: pay particular attention as you add the milk so the mixture becomes smooth rather than lumpy.

Getting the right consistency

Simmer: cook the sauce for 5 to 10 minutes, stirring continuously, until it has thickened to your liking. The recipe gives a range because the final consistency is a matter of preference.

Seasoning the sauce

Salt and pepper: add these to taste once the sauce has thickened. Season gradually and taste as you go.

What to serve it with

Greens: the recipe suggests serving the sauce with greens. Spoon it over them just before serving so they are accompanied by the warm, creamy sauce.

Recipe notes & tips

• Use a large saucepan so you have room to stir as you add the milk.
• Stir the butter and flour continuously while the roux cooks.
• Add the milk gradually rather than pouring it in all at once.
• Keep stirring throughout the 5 to 10 minute thickening stage.
• Season with salt and pepper to taste just before serving.

Variations

• Add nutmeg: grate a little into the finished sauce for a warm, savoury note.
• Add cheese: stir grated cheese into the thickened sauce for a richer version.
• Use white pepper: season with white pepper for a milder-looking finish.
• Add bay: infuse the milk with a bay leaf before using it, then remove the leaf.
• Make it thinner: stir in a little extra milk until it reaches the consistency you prefer.

Common mistakes to avoid

• Adding milk too quickly: pour it in gradually while stirring vigorously to help keep the sauce smooth.
• Stopping the stirring: keep stirring as the roux cooks and while the sauce thickens.
• Undercooking the roux: cook the flour and butter together for the full 2 minutes.
• Cooking without checking: begin checking the consistency after 5 minutes of cooking.
• Over-seasoning: add salt and pepper gradually and taste before serving.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring often; add a little milk if needed to loosen the sauce.

Frequently asked questions