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Basic White Sauce

Prep Time:

Cook Time:


Makes 1 cup or 250ml

Sauce Type:

White Sauce

About the Recipe

White sauce, or a cream sauce, is one of the simplest sauces to make. It’s not the most extravagant sauce out there. However, in its simplicity, it does bring an extra rich texture and flavor to a dish. It is the basis for many sauces like béchamel, mornay sauces and even sausage gravy. It can be used with vegetables, chicken, pork or pasta dishes.


  • 1.5 tbsp or 21g butter

  • 1.5 tbsp or 12g flour

  • 1 cup or 250ml milk

  • Pinch of white pepper

  • Pinch of Salt


1. Place butter in sauce pot over medium heat. Melt butter down without browning it.

2. Add Flour and whisk/stir it into the melted butter.  The mixture should look like wet sand.  If it is clumpy and too dry add more butter.  Cook and stirring frequently over medium heat for 1 to 3 minutes – this will help remove the flour taste from the sauce. 

3. Add cool milk to the hot roux (butter and flour mixture). Whisk the milk into the roux.  Scrape the bottom and sides of the pot to make sure all the roux is mixed into the sauce. Bring to a simmer over medium heat frequently stirring the sauce.

4. The white sauce should start to thicken up once it begins to simmer.  Reduce the heat to low and simmer the sauce until it reaches the desired thickness.



To make a lump free sauce: Add cold dairy (cream, milk, half & half…) to a warm/hot Roux (cooked butter and flour mixture). Or, vice versa – Add hot dairy to a cold roux.

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