SaveThis white sauce recipe is a classic béchamel: butter and flour cooked into a pale roux, then whisked with warm milk until smooth and thick, and seasoned with salt, pepper and a pinch of nutmeg. It takes about 15 minutes and makes about 2 cups. Layer it into lasagna, spoon it over vegetables for a gratin, or use it as the base for a creamy pasta bake. Below you’ll find the butter-flour-milk ratio for thin, medium and thick sauce, how to prevent lumps, and easy ways to flavor it.
What Is White Sauce?
White sauce, also called béchamel, is one of the basic sauces of classic cooking. It’s made from just three main ingredients: butter, flour and milk. The flour is cooked in the butter first to make a roux, which thickens the milk without tasting floury. On its own the sauce is mild and creamy; it’s mostly used as a building block for other dishes.
White sauce vs. cheese sauce vs. Alfredo
| White sauce | Cheese sauce | Alfredo | |
|---|---|---|---|
| Base | Butter, flour, milk | White sauce + cheddar | Butter, cream, Parmesan |
| Thickener | Roux | Roux | Reduced cream and cheese |
| Flavor | Mild, milky | Cheesy, tangy | Rich, nutty |
| Best with | Lasagna, gratins | Mac and cheese, nachos | Fettuccine |
Stir shredded cheddar into this sauce and you have our easy cheese sauce. For a richer cream-based pasta sauce, see our homemade Alfredo sauce.
Ingredients You’ll Need
- Unsalted butter (3 tablespoons / 42 g): the fat for the roux.
- All-purpose flour (3 tablespoons): thickens the sauce. Equal parts butter and flour is the standard roux.
- Whole milk (2 cups), warmed: the body. Warm milk blends into the roux more smoothly than cold milk. Lower-fat milk works but makes a thinner, less rich sauce.
- Salt (1/2 teaspoon) and black or white pepper (1/8 teaspoon): white pepper keeps the sauce spotless.
- Ground nutmeg (a small pinch): the traditional warm note. Use very little.
How to Make White Sauce
- Warm the milk. Heat the milk in a small saucepan or the microwave until steaming; don’t let it boil.
- Make the roux. In a medium pot set over medium-low heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until bubbly but still pale.
- Add the milk gradually. Pour in about a third of the warm milk while whisking hard; it will thicken into a paste. Add the rest a little at a time, whisking until smooth after each addition.
- Simmer. Raise the heat to medium and cook, whisking, for 3 to 5 minutes, until the sauce thickens and coats the back of a spoon.
- Season. Remove from the heat and whisk in the salt, pepper and nutmeg.
Thin, Medium or Thick
Use the same method; only the amount of butter and flour changes for each cup of milk.
| Consistency | Butter + flour per 1 cup milk | Use for |
|---|---|---|
| Thin | 1 tablespoon each | Soups, creamed vegetables |
| Medium (this recipe) | 1 1/2 tablespoons each | Lasagna, pasta bakes, gratins |
| Thick | 2 to 3 tablespoons each | Croquettes, soufflé bases, binding fillings |
How to Avoid Lumps
- Cook the roux before adding milk. Coating the flour in butter keeps it from clumping.
- Add milk slowly at first. The first splash makes a paste; whisk it smooth before adding more.
- Use a whisk, not a spoon, and get into the corners of the pan.
- Still lumpy? Pour the sauce through a fine-mesh strainer or give it a quick blend.
Flavoring White Sauce
- Infused: warm the milk with a bay leaf and a slice of onion, then strain before adding.
- Garlic: cook 1 minced garlic clove in the butter before the flour.
- Mornay: stir in 1/2 cup grated Gruyère or Parmesan off the heat.
- Herb: finish with chopped parsley or chives.
For a hearty baked lasagna, layer this sauce with our easy meat sauce.
Storing White Sauce
Press plastic wrap directly onto the surface to stop a skin from forming, then refrigerate within 2 hours of cooking. Keep your refrigerator at 40°F or below, and reheat leftovers until they reach 165°F, as the CDC recommends. The sauce thickens as it cools; whisk in a splash of milk while reheating over low heat.
Frequently Asked Questions
Is white sauce the same as béchamel?
Yes. Béchamel is the classic name for white sauce made from butter, flour and milk.
Why is my white sauce lumpy?
The milk was added too fast or the roux wasn’t whisked smooth. Strain or blend it to fix.
Why is my white sauce too thick or too thin?
Too thick: whisk in more warm milk. Too thin: simmer a few minutes longer, or start again with more roux.
Can I make it without butter?
You can use olive oil or a dairy-free spread for the roux, though the flavor will change.
Is white sauce gluten-free?
Not with wheat flour. Thicken it with cornstarch slurry instead, and check product labels.
