Creamy White Sauce: A Delicious Foundation for Any Meal
A classic, velvety white sauce made with butter, flour, and milk, perfect for pasta, lasagna, or as a base for other sauces.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 mins
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 4 tbsp (60g) unsalted butter
- 4 tbsp (30g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 1/4 tsp salt (or to taste)
- 1/8 tsp white pepper (or black pepper)
- 1/8 tsp ground nutmeg (optional)
- 1 bay leaf (optional)
Instructions
- In a saucepan over medium heat, melt butter until foamy but not browned.
- Add flour and whisk constantly for 2 minutes to cook out the raw flour taste (this creates a roux).
- Gradually pour in warm milk while whisking continuously to prevent lumps.
- Add bay leaf (if using) and cook for 5-7 minutes, stirring constantly, until thickened to coat the back of a spoon.
- Remove bay leaf, then season with salt, pepper, and nutmeg.
- Use immediately or cover with plastic wrap touching the surface to prevent a skin from forming.
Notes
- For extra richness, substitute 1/2 cup milk with heavy cream.
- If sauce is too thick, whisk in additional warm milk 1 tbsp at a time.
- For cheese sauce: Stir in 1 cup grated cheese (like Parmesan or cheddar) after removing from heat.
- Store refrigerated for up to 3 days; reheat gently with a splash of milk.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
