White Sauce Recipe

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.

Great starter white sauce, texture was perfect. I added salt, pepper, nutmeg, fresh crushed garlic, bacon and parmesan. Next time i will add green onions and shrimp instead of bacon.

A simple, easy and very versatile sauce. I added Pepper Jack cheese to the sauce along with a few seasonings and served over filled crepes. Good Carolyn and thanks!

This recipe is very good and goes very good with any kind of cheese to make a very good cheese sauce.

Use a stainless steel pan and stir with a steel spatula. This allows you to cover more surface area vs using a spoon and results in less likely to burn.

White sauce isn't sopposed to be THE flavor, it's the base. You add cheese or other ingredients to achieve the flavor you desire. Having said that, this is a wonderful basic white sauce recipe. My technique and the way I teach people to make it is a bit different. I melt butter with salt & pepper. If I'm adding onion, bell pepper etc. I do it now. When butter is melted, veggies softened I add the flour slowly whisking in in. I cook the flour mixture, stirring to cook the flour & eliminate the floury taste. After about 5 minutes slowly whisk in the milk. Continue to whisk or stir it as it thickens. Then you can add grated cheese or whatever your final destination indicates. Stir, keep over low heat & enjoy!

Super simple béchamel. I would say that you put the flour and milk together (mason jar shake works well) and then add it to melted butter; lessen chance of lumps. I added some simple seasoning and it was really good. Great base for all recipes that calls for white sauce.

I sauteed garlic, onions with butter, added to sauce with parsley, basil, pepper, salt to give flavor. Poured sauce over cooked shrimp & veggie noodles. Will try the macaroni recipe next.

Excellent white sauce. Have been looking for a great white sauce for long time, however, most recipes call for cream cheese, heavy creams and or loads of cheese, it is specially hard as I am lactose intolerant. Made this with lactaid free milk and it turned out fantastic. Followed the recipe exactly and added dried basil & oregano for serving over pasta. This is an absolute keeper. Thank you for sharing your recipe.

I added half a teaspoon of salt and half of a beef bouillon cube. I used it for my lasagna recipe during quarantine. We didn’t have any cheese! It was a tasty and more cost-friendly solution. Thank you !!

I added velvets for a cheese sauce for Mac n cheese. The white sauce was so smooth and mixed well b

I used 1% milk , I added another tablespoon of butter, I also tripled the recipe . This recipe thickened as expected. I used this recipe to make a family favorite, Shrimp wiggle, which entails adding 1.5 lbs of shrimp and a 12 oz bag of frozen peas. I will use this recipe for making pea wiggle, using frozen peas and boiled eggs. My husband is requesting tuna wiggle. In my home there is a lot of wiggling going on.

Beautiful. Some recipes are a little bland. I know it's supposed to be a counterpoint to the full-flavoured things you add it too. This one had a beautiful buttery flavour and was lovely by itself. I may have added a little extra butter! I also added cracked pepper. Yum!!

It was a great recipe

I love all the comments about how to add to the Basic White Sauce, to make other types of sauces! Thank You!

Honestly, why haven’t I made this before?

I add diced up hard boiled eggs and dill to it and serve with salmon loaf. I use it for baked macaroni and cheese. Add cheese for a great sauce over broccoli or other vegetables. This sauce has been a staple in our family for generations.

Parmesan cheese and you have just made Alfredo sauce. Add any type of milk, double or triple you can make this to feed 2 or 20. Add sausage and you have just made sausage gravy. Add hamburger and you have made $@%# on the shingles. I usually use canned milk when ever I make anything. Have fun and experiment.

I think the key to this sauce is to make sure you brown the butter it gives it a “nutty” flavor also make sure the flour is mixed in well and allow it to cook a couple min it rids the flour flavor you don’t have to have your burner on high then add milk( I turn the burner up a bit when adding the milk until my desired consistency) then add salt and pepper to taste then pour on my cooked vege and stir. This is the white sauce my great aunt (99) taught me to make cream peas or cream beans. This recipe has been used for over 100 years, she would be 110 if she was still with us.