Easy White Sauce
Discover the simplicity of creating an Easy White Sauce Recipe, a classic French béchamel that forms the creamy base for numerous beloved dishes such as lasagna, casseroles and pasta!
White sauce recipes are quick to prepare, versatile in use, and a must-have in your recipe repertoire!
Easy White Sauce Recipe
Discover the art of making a basic and easy white sauce recipe, a culinary staple that serves as the foundation for countless dishes.
This versatile sauce is essential in creating the creamy layers in lasagna, vegetable casseroles and pasta dishes with its smooth, velvety texture.
The beauty of a basic white sauce lies in its simplicity and adaptability.
Whether you’re crafting a white sauce lasagna, experimenting with a white sauce pasta, or looking to add a creamy touch to your vegetable casserole, this sauce is your go-to solution.
For those exploring dairy-free options, the white sauce can be easily adapted to fit your dietary needs in dishes like dairy-free white sauce lasagna.
Can I make white sauce ahead of time?
You can make white sauce ahead of time and store it in the fridge for 2-3 days; just make it slightly thinner than desired as it thickens upon cooling. To prevent a skin from forming while it cools and stores, place plastic wrap directly on the sauce’s surface.
Reheat on low heat, stirring constantly, and add a bit of milk if needed to adjust the consistency.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients is at the bottom of this post.
- All-Purpose Flour: Also known as plain flour in Australia. Can be substituted with gluten-free all-purpose flour.
- Grated Cheese: Frozen or fresh, grated/shredded or from a block. I recommend a pizza blend comprising mozzarella, cheddar, and Parmesan. Alternatively, an Italian cheese blend or specific individual cheeses are also suitable options.
How to Make Easy White Sauce (with photos)
A full and detailed recipe card is at the bottom of this post.
Melt Butter: In a large deep skillet or pot, melt butter over low heat.
Make Roux: Once melted, whisk in the flour. Increase the heat to medium, and cook the mixture for 1 minute as it bubbles/simmers, whisking continuously.
Add Milk: Gradually pour in the milk, whisking constantly over medium heat.
Thicken Sauce: Continue cooking and whisking until the sauce thickens, taking care not to let it boil.
Season: Once thickened, reduce the heat to low, add ground nutmeg, and season with salt and pepper to taste. Whisk well.
Add Cheese: Whisk in the shredded cheese until melted and incorporated.
Finish: Keep whisking over low-medium heat until the sauce is thick and smooth. Then, turn off the heat.
Serve: Pour this white sauce over cooked vegetables and meat or to make dishes like casseroles, lasagnas and pastas.
Expert Tips
- Low Heat: Cook the sauce on low to medium heat to prevent burning.
- Consistent Stirring: Keep stirring continuously to ensure a smooth sauce without lumps.
- Thick White Sauce: If it’s too thin and watery, cook it further over medium heat until thick and smooth.
- Thickness Adjustments: Control the thickness by varying the amount of milk. For a thinner sauce, add more milk.
How can I prevent lumps in my white sauce?
Whisk constantly while gradually adding the milk to the roux (butter and flour mixture).
Is it possible to make a dairy-free version?
Absolutely! Here is my dairy-free white sauce recipe. It substitutes the butter for olive oil and milk for plant-based milk.
Storage Instructions
Store: Keep the sauce in an airtight container in the fridge for 2-3 days. To prevent skin from forming while it cools and stores, place plastic wrap directly on the sauce’s surface.
Reheat: Warm it slowly on the stove, stirring constantly. Add a bit of milk if the sauce has thickened too much.
Freezing: Freeze in airtight containers or ice cube trays for up to 3 months. Thaw in the fridge before reheating.
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Easy White Sauce
Ingredients
- 90 g unsalted butter
- 6 tbsp all-purpose flour
- 3 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper, to season
- 1 cup frozen or fresh grated/shredded cheese, cheddar, Italian or pizza blend
Instructions
- Melt Butter: In a large deep skillet or pot, melt butter over low heat.
- Make Roux: Once melted, whisk in the flour. Increase the heat to medium, and cook the mixture for 1 minute as it bubbles/simmers, whisking continuously.
- Add Milk: Gradually pour in the milk, whisking constantly over medium heat.
- Thicken Sauce: Continue cooking and whisking until the sauce thickens, taking care not to let it boil.
- Season: Once thickened, reduce the heat to low, add ground nutmeg and season with salt and pepper to taste. Whisk well.
- Add Cheese: Whisk in the shredded cheese until melted and incorporated.
- Finish: Keep whisking over low-medium heat until the sauce is thick and smooth. Then, turn off the heat.
- Serve: Pour this white sauce over cooked vegetables and meat or to make dishes like casseroles, lasagnas and pastas.
Notes
- Store: Keep the sauce in an airtight container in the fridge for 2-3 days. To prevent skin from forming while it cools and stores, place plastic wrap directly on the sauce’s surface.
- Reheat: Warm it slowly on the stove, stirring constantly. Add a bit of milk if the sauce has thickened too much.
- Freezing: Freeze in airtight containers or ice cube trays for up to 3 months. Thaw in the fridge before reheating.