Basic White Sauce Recipe

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.

Seasonings: Salt and pepper are all that’s needed to give this white sauce recipe a basic savory flavor. You can add other seasonings and completely change the flavor of the sauce. See the White Sauce Variations section below.

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

We have found, after testing hundreds of white sauces, that using a whisk to mix the flour, salt and pepper into the melted butter helps ensure a smooth sauce. Whisk until the dry ingredients are moistened.

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.

White Sauce Variations

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

Thick White Sauce: Increase the butter and flour to 1/4 cup each. It’s great in souffles or other dishes where you don’t want the sauce to be too free flowing.

Thin White Sauce: Reduce the butter and flour to 1 tablespoon each. Use this for casseroles containing pasta, gravies or cream soups that aren’t too thick.

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.

Ham and Scalloped Potatoes: This main or side dish recipe uses a white sauce to infuse sliced potatoes and ham with delicious flavor.

Dishes that Use White Sauce

Once you know how to make white sauce, you can create amazing recipes using variations. One reviewer commented, “I've been making this sauce for years but forgot the ratios. I sauté diced onions with the butter before adding my milk if I'm using sauce for, let's say, tuna casserole or something like that. I usually quadruple the recipe. Best and easiest white sauce ever.” Try any of these favorites that start with a white sauce as the base, next.

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.

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

Spoon cooled sauce into a food storage container with a tight-fitting lid 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

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

Why Betty Users Love This Recipe

With a solid 5-star rating, this white sauce recipe gets rave reviews from our fans. It’s praised for being easy to prepare; some saying they remember learning how to make the recipe in cooking class. DonQ says, “…I thought I would try your recipe. Very, very easy to do and tastes great. Love it.”

Our community members rave about the versatility of this recipe. They adapt it to use in a variety of dishes, including tuna, cheesy potato, and ham and egg casseroles.

The sauce is praised for its delicious taste, with fans adding their own twists, such as cooking onions in the butter before adding the other ingredients or using a variety of cheeses or herbs to create a sauce that suits their recipe.