White Sauce Recipe


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup whole milk (or another milk of your choice)


Make the Roux:

  • In a saucepan over low heat, melt the butter.
  • Once melted, whisk in the flour until you get a smooth, thick paste. This paste is called a roux (pronounced “roo”).
  • Continue cooking and stirring the roux constantly for about 2 minutes. This helps cook out the raw flour taste. The roux should turn a light golden color.

Incorporate the Milk:

  • Slowly whisk in about half of the milk into the hot roux. Keep whisking constantly to avoid lumps.
  • Once the first half of the milk is incorporated and smooth, whisk in the remaining milk gradually.
  • Increase the heat to medium-low and bring the mixture to a simmer.

Thicken the Sauce:

  • Once simmering, reduce the heat again to low and continue cooking the sauce for 5-10 minutes. Stir constantly during this time. The sauce will thicken as it cooks.
  • The ideal consistency should coat the back of a spoon. If the sauce seems too thick, you can add a splash more milk and whisk it in.

Season and Serve:

  • Once the sauce reaches your desired consistency, remove it from the heat.
  • Taste and adjust the seasonings with salt and pepper according to your preference.
  • You can serve the white sauce immediately or store it for later use.


  • For a richer sauce, you can use heavy cream instead of milk.
  • If you don’t have a whisk, a wooden spoon can work too, but a whisk will help prevent lumps.
  • If you get lumps in your sauce, don’t despair! You can try to whisk them out or strain the sauce through a fine-mesh sieve.
  • Leftover white sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking constantly, until warmed through.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *