White Sauce

243 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  CJO

“I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

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Reviews (243)

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The classic white sauce. Add cheese for a cheese sauce. Other sauces based on this would use tomato puree or lemon or egg yolk. People shouldn't give this a lower rating because it is bland. White sauce is by definition bland because it is used as a base or starter for other sauces. Works perfect for a macaroni and cheese base, add about half a block of Velveeta and it's a great sauce.



This was so easy and a great base. We were having Shrimp so I added crushed garlic, parm cheese, parsley and pepper. Next time I will add tomato and bacon and have it over penne pasta.



I have used this recipe for many years (about 50) and I learned how to make it from my mother, so it's been our family for a long time. I make a thinner sauce sometimes and use it for a cream soup base. It's a recipe that every child needs to learn :)

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Amount Per Serving (8 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 33 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Chef John's White Sauce


next recipe:

White Cheese Sauce