Easy White Sauce Recipe

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It’s time to get back to the basics, at least for me. My mom makes white sauce as the base for various dishes, but I don’t really use it too much. I thought it was time to learn how to make white sauce, which is one of the five mother sauces of French cuisine. It’s also known as Bechamel sauce.

Basic white sauce is made from butter, flour, salt, and milk. It’s the starting point for several sauces and you can add several different things to it depending on what kind of sauce you are making.

Ingredients You Will Need

Butter provides the fat base for the roux, which is the foundation of the sauce. It also adds a creamy texture and rich flavor to the final product.

Flour is a thickening agent. When combined with butter and cooked, flour forms a roux, which thickens the sauce. It also provides the structure for the sauce, preventing it from being watery.

Salt brings out the flavors of the other ingredients. It also helps to balance the richness of the butter and milk.

Milk is the primary liquid component that dilutes the roux and creates the creamy texture of the sauce. It contributes to the overall flavor of the sauce, providing a mild dairy taste.

Frequently Asked Questions

Why is my white sauce lumpy? Lumps form when the flour isn’t fully cooked before adding the milk. Be sure to cook the roux (butter and flour mixture) until it’s smooth and bubbly before whisking in the milk gradually.

My white sauce is too thick/thin. What do I do? Adjust the consistency by adding more milk for a thinner sauce or more roux (equal parts butter and flour) for a thicker sauce.

The white sauce is separating or curdling. How can I fix it? This often happens when the milk is too hot or the heat is too high. Use low to medium heat and whisk constantly. If it does separate, carefully whisk in a tablespoon of cold water or ice water to help smooth it out.

How do I prevent a skin from forming on the white sauce? To prevent a skin from forming, place plastic wrap directly on the surface of the sauce to prevent it from coming into contact with air.

How long should I cook the roux (equal parts butter and flour)? Cook the roux until it’s golden brown and has a nutty aroma, but be careful not to burn it.

Helpful Tips

Low and Slow: Cook the roux (butter and flour mixture) over low heat to prevent burning.

Constant Stirring: Whisk continuously to prevent lumps and ensure even cooking.

Temperature Control: Gradually add the milk to prevent curdling.

Avoid Lumps: Sift the flour before adding it to the butter for a completely lump-free sauce.

Storage Tips

Refrigeration Tips

• Cool quickly: To prevent skin formation and bacterial growth, transfer the sauce to a non-reactive bowl (glass or stainless steel) and place it in an ice bath to cool rapidly.
• Airtight container: Once cooled, transfer the sauce to an airtight container. A lidded glass jar or a food-safe plastic container works well.
• Refrigerate promptly: Store the sauce in the refrigerator for up to 5 days.

Long-Term Storage (Freezing)

• Portioning: Divide the sauce into smaller portions to prevent unnecessary defrosting.
• Airtight containers or freezer bags: Place the portions in airtight containers or freezer-safe bags, pressing out excess air.
• Thawing: When ready to use, transfer the frozen sauce to the refrigerator overnight to thaw completely.

Substitutions and Variations

Milk: Heavy cream can be used for a richer sauce. Vegetable, chicken, or beef broth can also be used in place of milk.

Mornay sauce: Add grated Gruyère or Parmesan cheese for a rich and cheesy flavor.

Cheddar sauce: Add grated sharp cheddar for a bolder taste.

Herbs and Spices: Incorporate herbs like thyme, bay leaf, or rosemary, or spices like nutmeg, black pepper, or cayenne for added flavor.

What to Serve with White Sauce

Creamed spinach or broccoli: A classic side dish.

Creamed corn: A sweet and creamy side dish.

Soups: Can be thickened and enriched with white sauce.

Fish or vegetable dishes: Used as a topping or sauce.

Pasta: Toss with cooked pasta for a simple yet satisfying meal.

Other Recipes You May Enjoy

If you like my White Sauce, you may also like my Cheddar Cheese Beer Soup or my Surprise Potatoes. This Chicken Lasagna is also delicious.

Final Thoughts

White Sauce is one of those recipes that everyone should know how to make. It’s really simple and is the base for so many other sauces, soups, and casseroles. Keep it plain or dress it up to your liking. No matter what you make with it, I’m sure it will be a hit.