Enjoy this simple and creamy White Sauce over pasta, biscuits, and more!
If you enjoy Alfredo but want less cheese and more cream, this is the sauce for you! As a light and easy drizzle, it goes well on nearly anything—pasta, pizza, soups, sandwiches, even salads. This recipe is great for novice cooks to add to their culinary toolbox because you can use it as is or tweak the sauce to your liking.
What I love about this recipe is how easy it is. There are no surprise ingredients here—just butter, milk, some flour, and a pinch of salt and pepper. It doesn’t get much simpler than that.
With such a smooth and mild flavor, white sauce is great for picky eaters, especially kids. You can also spice it up with a dash of smoked paprika. Dressed up or dressed down, this sauce is the star of the show. So don’t be surprised if your friends and family ask you to make it again and again!
Is White Sauce Healthy?
This homemade version is far more wholesome than store-bought sauces and offers plenty of room for adjustments. It’s also vegetarian. To make the sauce vegan, simply use plant-based butter and milk! If you’re on a gluten-free diet, I recommend thickening the sauce with cassava flour and tapioca starch.
This Sauce Will Make You “Roux” The Day!
Originally used in 17th-century French cooking, roux is a thickener made by cooking equal parts of butter and flour together. It forms the foundation for countless dishes, ranging from creamy sauces to velvety gravies and hearty soups.
To make a roux, butter is melted over medium heat in a pan, and then flour is whisked in to form a smooth paste. This mixture is gently cooked to remove the raw taste of the flour. Depending on the dish, the roux can be cooked for different lengths of time: a light roux is cooked briefly and has a pale, golden color, while a darker roux is cooked longer for a richer, nutty flavor.
Once the roux is ready, liquid ingredients such as milk, cream, or broth are gradually whisked in to create a smooth, thickened sauce. For example, in a classic white sauce (or béchamel) such as the one here, milk is the key liquid ingredient added to the roux, resulting in a creamy base that can be further enhanced with melted cheese, fresh herbs, garlic, or spices.
How To Make Ahead And Store
While I definitely recommend enjoying this sauce fresh for the most satisfying experience, leftovers can be stored in a well-sealed refrigerated jar for up to 5 days. Reheat on the stove until it starts to simmer.
Serving Suggestions
Other than pouring this sauce over Homemade Pasta, it’s also heavenly over some golden brown Air-Fryer Biscuits.
If you’re looking for a yummy way to eat your greens, this is the Best Roasted Broccoli for this sauce. I’ve even poured white sauce on my Air-Fryer Baked Potatoes!
And if you’re like me and want something unique, stir it into a serving of Quinoa And Roasted Vegetables for a steamy, creamy bowl!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Melt the butter in a saucepan over medium heat until it’s bubbling.
- Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture turns a light, golden color.
- Gradually add the milk, whisking continuously to prevent any lumps, until the sauce thickens and is smooth. Season with salt and pepper.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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