Basic White Sauce

Recipe Ingredients

A few simple ingredients are all that’s needed to make this easy white sauce recipe.

Milk: We’ve tested this recipe with everything from skim milk to heavy cream with equally good results. Since milk is the base for the sauce, the more fat it contains, the richer your white sauce will be.

Flour: The starch cells in the flour absorb liquid and swell when heated, giving the sauce a smooth, slightly thickened consistency.

Butter: Salted butter adds flavor and richness to the sauce. The fat also helps fend off a lumpy sauce by coating the starch cells in the flour and preventing them from sticking together. Unsalted butter can also be used successfully in this recipe.

Salt and Pepper: These seasonings are all that’s needed to give this white sauce recipe a basic savory flavor. 

Cookware You’ll Need

Here is the kitchen equipment you’ll need to create a great white sauce.

1 1/2-Quart Saucepan: The perfect size pan to make the right consistency sauce. Using a smaller pan, means less evaporation will take place, making a thinner sauce. A larger pan can cause the sauce to cook too fast, creating a thick and potentially lumpy sauce.

Whisk: Our test kitchen experts agree that a whisk is the best tool for the job to make a white sauce that is smooth.

Liquid Measuring Cup: Measure the milk using a liquid measuring cup—usually glass or clear plastic with a spout to have the correct amount of milk for the sauce.

How to Make White Sauce

Here are Betty’s best tips for making a swoon-worthy white sauce. Refer to the recipe for the complete instructions.

1. Melt the Butter

Heat butter, until there are no solid pieces left, over low heat to keep it from burning. Keep an eye on it, as it will melt quickly.

2. Whisk in the Flour

Stir the butter and flour together with a whisk. Stir constantly as you gently add the milk so no lumps form. If there seems to be a few lumps once your white sauce thickens, pour through a wire-mesh strainer to remove the lumps.

3. Add the Milk

Gradually stir in the milk with a whisk so the flour dissolves without any lumps. Be sure to run the whisk along the bottom and corners of the pan to reach any flour mixture that may be hiding.

Meal Inspiration

This white sauce is incredibly versatile, offering a foundation for numerous delicious dishes. You can use it simply by stirring it into hot cooked pasta and seasoning with black pepper, or get creative by pouring it over toasted tortilla chips for a homemade nacho platter, or spooning it over omelets. For a unique twist, try stirring in 1 teaspoon of chopped fresh dill and a dash of ground nutmeg with the flour to create a perfect sauce for fish.

Once you master the basic white sauce, you can explore amazing variations. It's the key ingredient in beloved recipes such as:

Mac and Cheese: Our homemade mac and cheese uses a scratch, very cheesy sauce that’s silky and flavorful—the perfect partner for macaroni.

Chicken Pot Pie: Our top-rated recipe uses a delicious white sauce variation as the savory base for the chicken and veggies.

Scalloped Potatoes: A creamy white sauce is poured over layers of thinly-sliced potatoes to create this beloved side dish.

White Sauce Variations

These simple variations can be used to change up flavor of the white sauce.

Cheese Sauce: Stir 1/4 teaspoon ground (dry) mustard in with the flour. After Step 3, stir in 1/2 cup shredded cheddar cheese until melted. Serve with eggs or over vegetables.

Creamy Mushroom Sauce: Cook 1/2 cup chopped fresh mushrooms in butter after Step 1, about 3 minutes, stirring occasionally, or until golden brown before continuing with Step 2. Serve over chicken or beef.

Mustard Sauce: Reduce butter and flour to 1 tablespoon each. After Step 3, stir in 3 tablespoons Dijon mustard. Serve with beef, ham, or veggies.

Storing and Reheating

White sauce can be made ahead to make meal preparation a breeze. Use the test kitchen tips below for storing and reheating.

Refrigerator

Store in an airtight container within 2 hours of preparation. Refrigerate up to 1 week. The sauce will be much thicker when cold; once it’s reheated, it will return to its original thickness.

Freezer

We don’t recommend freezing white sauce, as it can separate or curdle.

Reheating

Heat in a small saucepan over medium-low heat, stirring frequently, until sauce is hot.