White Sauce in a saucepan

White Sauce

  • Author: Everyday Cooks
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x


White Sauce (or Bechemal Sauce) is the basis of many other dishes. This method is virtually foolproof.

You will need:



  • 1 litre milk (full-cream is best)
  • 100g butter
  • 100g plain flour (see note)
  • Salt and pepper to taste



  1. Heat the milk in a microwave or saucepan

For the White Sauce:

  1. Melt the butter in a large saucepan over a medium heat
  2. Add the flour, stir in, and cook for 1-2 minutes. This is the basis of the sauce called a roux
  3. Add about a quarter of the milk and stir well as it all starts to bubble
    • As it begins to bubble the mixture will come together
  4. Once you have a solid mixture add the next quarter-litre of milk and repeat
    • The mixture will still be quite solid
  5. Repeat with the third quarter-litre of milk.
    • By now the sauce will be less solid
    • If it’s lumpy, use a stick blender or silicone whisk to smooth it out to smooth it out
  6. Repeat step 5 with the last quarter-litre of milk
    • You will now have a beautiful White Sauce – or Bechamel Sauce
  7. Add salt and pepper to taste. If you are making a cheese sauce, wait until the cheese is in before adding salt (some cheese is salty).


Flour: You could use wholemeal flour to add some fibre. It changes the colour, but my family never noticed (or commented, anyway).

  • Category: Basic recipe
  • Method: Hob
  • Cuisine: British

Keywords: White sauce