“White sauce is one of the “mother sauces” in traditional culinary training and is used in many popular dishes.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- Melt butter in a saucepan over low heat. Stir in flour and cook for about 5 minutes.
- Stir in 1 cup cold milk, about 1 minute. Stir in second cup of milk for an additional minute.
- Stir in remaining 2 cups of milk, cayenne pepper, salt, thyme, and nutmeg; bring to a simmer over low heat until sauce begins to thicken, about 10 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 192 cal
- 10%
- Fat
- 14 g
- 22%
- Carbs
- 11.8 g
- 4%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This is a BASIC sauce. Add whatever spices will complement whatever you're going to use it on. Important: you want to cook the butter/four mix at a temp that will cook the flour without burning the..." See more butter. Usually when I get lumps, it's because I didn't cook the flour long enough. I like to make this with whole wheat flour, if you don't mind a brown "white" sauce with speckles. :)"
Sarah Jo
"I skipped the thyme in this recipe. I browned some chopped onion and fresh minced garlic in the butter before adding the flour. After the sauce was made, I added some ground mustard and a touch of hot..." See more sauce. I used the white sauce as a base for homemade macaroni and cheese. It worked out great--perfect thickness and held up well during the whole cooking process."
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