Easy White Sauce

Thick white sauce in pot before serving.

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!

Course Condiment, Side Dish

Cuisine French

Keyword Béchamel sauce, white sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 397kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

Nutrition