White Sauce

White Sauce


54 people made this

Classic white sauce or bechamel has a variety of uses, from fish and vegetable dishes, to macaroni and cheese. Very versatile.

Zoë Harpham

Serves: 10 

  • 50g butter
  • 5 tablespoons plain flour
  • 600ml low-fat milk
  • salt and freshly ground black pepper

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Melt the butter in a small saucepan and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth ‘roux’.
  2. Remove the pan from the heat and gradually pour in the milk, stirring or whisking constantly. Return the pan to the heat and bring to the boil, still stirring or whisking.
  3. Reduce the heat and simmer the white sauce gently for 2 minutes, stirring occasionally, until it is smooth and thick. Season to taste with salt and pepper.

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Reviews (5)


added some cheese and it was brilliant. Would like to try adding some mustard next time. excellent recipee! - 27 Apr 2010


Used different ingredients. added some cheese and it was brilliant white cheese sauce! - 27 Apr 2010


Made this and it worked perfectly first time out. Was a bit hard stirring for almost 20 mins. but the family loved it poured on their Sunday dinner veggies - 21 Mar 2010

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