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White Sauce (Béchamel)

Yields8 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

This basic white sauce can be used in a variety of dishes from lasagne to cauliflower bake. Just add seasoning as desired to suit the dish.

 4 tbsp butter
 4 tbsp flour
 ½ tsp salt
 ground black pepper
 2 cups milkor 1 cup milk and 1 cup water

Melt the butter in a small saucepan over a low heat.


Whisk the flour into the melted butter.


Add the salt and pepper and mix well.


Cook over low heat, stirring for a full 2 minutes to minimise the taste of the flour.

(if your mixture is thickening slowly, continue cooking in 30 second intervals until thick and bubbly).


Turn up the heat slightly, then slowly add the milk, stirring constantly.


Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 10 minutes.

Annabelle's tips

To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk.

Light stock, cream, or a combination may be used in place of the milk.

White sauce is typically best when made right before it's needed. However, it can be stored in the refrigerator for up to 3 days in a sealed container. Heat it up gently before use and stir in 1 tablespoon at a time of milk or cream if it's too thick.

It can also be frozen in a sealed container for up to 6 months.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 12
% Daily Value *
Total Fat 0.8g2%

Saturated Fat 0.5g3%
Cholesterol 2.5mg1%
Sodium 22mg1%
Potassium 5mg1%
Total Carbohydrate 0.75g1%

Dietary Fiber 0g
Sugars 0.35g
Protein 0.31g1%

Calcium 0.75%
Iron 0%
Vitamin D 2.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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