This easy white sauce recipe is delicious, uses only 5 ingredients, and is budget-friendly. My favorite use for béchamel sauce—they’re the same thing—is in lasagna. When I came to the US, I was surprised to find that the most traditional lasagna there is made with ricotta and meat sauce, not white sauce. Believe me, ours is superior.
How to Make White Sauce?
Recipe Details
- Dish: Cooking Basics
- Kitchen: Lower
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Total Time: 20 minutes
- Servings: 600 ml of white sauce
- Author: Lorena Salinas of Cravings Journal
Ingredients
For the Milk
| Ingredient | Quantity |
|---|---|
| Milk | 600 ml |
| Whole white onion | ¼ |
| Cloves | 2 |
| Bay leaf | 1 |
| Thyme sprigs | 2 |
For the White Sauce
| Ingredient | Quantity |
|---|---|
| Unsalted or salted butter | 30 g |
| All-purpose flour | 30 g |
| Milk (from above) | As prepared |
| Nutmeg | To taste |
| Salt and pepper | To taste |
Instructions
For the Milk
- Put all the ingredients in a small saucepan over low heat.
- Once it comes to a gentle boil, let it simmer for 10 minutes.
- Stir occasionally to prevent the milk from sticking and burning on the bottom.
- Pass the contents through a sieve and keep the flavored milk.
For the White Sauce
- Melt the butter over medium heat and add the flour.
- Let the mixture cook for 1 minute, stirring constantly with a whisk. This mixture is called roux (pronounced “roo”) in French.
- Take the pot off the heat and add a splash of milk. Mix with a whisk. A dough will form at first.
- Add all the milk gradually, stirring between each addition. Once the mixture is loose, add the remaining milk. Finish by adding a pinch of nutmeg.
- Place the mixture over medium heat and bring it to a boil, stirring constantly with a hand whisk.
- Once it comes to a boil, let it boil for one minute. Remove the white sauce from the heat.
- Add salt and pepper to taste.
Video Guide 📺
Necessary Utensils
I generally recommend making white sauce in a medium saucepan or skillet, using either a fork or a whisk. Sometimes people think making white sauce is complicated, but the truth is, the only part that needs to be done carefully is when adding the milk, to avoid lumps.
To make things easier:
- Take the pan off the heat while adding the milk.
- Be patient and mix slowly.
If you make the béchamel sauce in a frying pan, it will be thicker than if you make it in a small pot. The more evaporation there is, the thicker the sauce will be, even if you use the same proportions. Keep that in mind and adapt the recipe to the pans/pots you have in your kitchen.
Can I Use Skimmed or Semi-Skimmed Milk?
You can use skim or whole milk. I prefer to make it with whole milk, as it has a better texture and flavor, but the recipe works with skim milk without any problems.
What Can I Use to Season the White Sauce?
The most traditional way to use it in Chile is with nutmeg, but you can also add:
- Chili pepper
- Merkén
- Oregano
- Any flavor that complements the dish where you are going to use it
Nutritional Facts
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 120–150 kcal |
| Fat | 8–10 g |
| Carbohydrates | 10–12 g |
| Protein | 4–5 g |
| Calcium | Moderate |
Conclusion
This white sauce recipe is simple, reliable, and easy to adapt to your kitchen. With just a few basic ingredients and a little patience, you can create a smooth, creamy béchamel that works perfectly in dishes like lasagna, pasta, or vegetables. Once you get comfortable with the process, it becomes a quick go-to sauce you can adjust with your favorite seasonings.
