- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- Dash white pepper
- 1 cup 2% milk
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
White Sauce Tips
How do I make a perfect white sauce?Mastering this basic white sauce recipe, also known as Béchamel, takes little time and puts a world of recipes at your fingertips. It's even one of the essential French "mother sauces" that you learn in cooking school! Whisking the butter and flour well while slowly adding the milk will result in a smooth, creamy sauce every time. If you end up a with a broken sauce, no worries! There are ways to fix a broken sauce in no time flat.
How is white sauce used?You can use white sauce by drizzling it over asparagus, baked chicken or grilled fish. It's also the base for many other favorites like classic creamed spinach and biscuits and sausage gravy.
Can white sauce be made in advance?Using the sauce immediately ensures optimal consistency for your recipe, but it can be made ahead and refrigerated up to 3 days if needed. When ready to use, warm gently over low heat and whisk until smooth. If the sauce is too thick, add warm milk or cream 1 tablespoon at a time. Freezing is a good option if you have an abundance of sauce. Spoon sauce into a freezer-safe container, placing a layer of plastic wrap directly on top of the sauce; seal tightly and freeze for up to 6 months.
Nutrition Facts2 tablespoons: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 81mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.
Aug 11, 2020
To the ones that did not hit the view recipe. Your the dumbass
Aug 10, 2020
How much milk am I supposed to add?? Milk is not even listed on the ingredients list. What kind of dumbass would give an incomplete recipe a good review??
Jul 10, 2020
Helps to include all ingredients in the ingredient list
Jun 23, 2020
Yummm. I had leftover pasta (bow tie style), a piece of rotisserie chicken. Threw in some frozen peas/carrots. Very good. Thank you. I did have to add about 1/4 cop milk as was thick but have a feeling my tablespoon was heaped
May 26, 2020
No comment left
May 17, 2020
Mar 26, 2020
I loved the resepi. and my parents loved it to. the only changes i made was I doubled it.
Feb 19, 2020
Absolutely perfect. Thank you!
Feb 14, 2020
You can make some really great sauces using this recipe as the base ?? If it's very thin initially then turn up the heat and keep stirring, it will thicken up very nicely.
Aug 26, 2019
Started with a hot pan, a teaspoon of minced garlic from a jar with the butter. It melted fast and sizzled while I stirred. Had to substitute black pepper for white; that was ok; didn't measure salt as I only had a course pink sea salt grinder; that was o; also added a tiny tiny pinch of rubbed sage. No whisk avail, used a plastic fork, no problem stirring in the flour, which I had to measure with large dinner spoons, that was ok. Only had lactose free 1% milk. The result was GREAT. This recipe is very forgiving. Stirred in my freshly cooked pasta as soon as it was done and the sauce was the perfect thickness. Next time, I would double the recipe as it only coated half the pasta I cooked.