homemade white sauce for pasta | béchamel sauce

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White sauce recipe with step by step photos – white sauce is also known as béchamel sauce and is a base for many recipes in european cuisine. Basically white sauce is prepared from a roux of butter and flour.

Preparing white sauce is pretty simple and easy. white sauce was amongst those recipes which we were taught quite early in our home science course and it was expected from us that we made it perfectly.

white sauce recipe

The recipe obviously comes from my home science notes. I use the same proportions of butter, milk and flour till today. I had got some recipe requests for white sauce and it took me a long time to share this recipe.

Usually I prepare the sauce first and use it straightaway in any dish that I am making. I prepare the sauce both with all purpose flour (maida) and whole wheat flour (atta). In this post, I have made white sauce with whole wheat flour. Though I have mentioned the amount of all purpose flour that can be used.

On occasions I have also made the sauce with almond milk. So if you or your family members are a vegan or allergic to dairy, you can use almond milk. Substitute butter with olive oil or any neutral flavored oil.

The recipe gives a medium bowl of medium thick white sauce and can be used for pasta dishes like White sauce pastaVeg pasta or baked dishes like Mac and cheese.

How to make white sauce

1. Heat a saucepan. Keep the flame to a low and add 2 tablespoons butter. You can use salted or unsalted butter.

butter to make white sauce recipe

2. When the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour (atta) or 2 tablespoon all purpose flour (maida).

flour to make white sauce recipe

3. Using a wired whisk stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed. the frequent stirring helps the flour to cook evenly. you will see the flour frothing and bubbling up while stirring. Sauté the flour till you get a nice cooked aroma from the flour and a pale golden color. Don’t brown the flour.

making white sauce recipe

4. keep the flame to the lowest and then pour 1 cup chilled milk in a gentle stream. Pour the milk with one hand and stir the sauce mixture with the other. The milk has to be chilled, so that lumps are not formed. If you use hot or warm milk or milk at room temperature, lumps can be formed.

making white sauce recipe

5. Do stir frequently while the milk warms and heats up.

making white sauce recipe

6. On a low flame, simmer the sauce till it thickens.

making white sauce recipe

7. When the sauce has thickened well and coats the back of a spoon, switch off the flame.

preparing white sauce recipe

8. Keep the saucepan down and add the seasonings – ¼ teaspoon black pepper powder, a generous pinch of nutmeg powder or grated nutmeg and salt as required. For a cheese sauce, you can add 2 tablespoons of grated cheddar cheese.

preparing white sauce recipe

9. Mix very well.

white sauce recipe

10. The white sauce is ready and can be used for pasta or baked veggie dishes or Soups. do note that on cooling white sauce will thicken more. So you can keep the consistency accordingly.

white sauce bechamel sauce recipe

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white sauce recipe, béchamel sauce recipe
White Sauce
4.5 from 4 votes
White sauce recipe for pasta. White sauce also known as béchamel sauce is a base for many recipes in european cuisine.
Prep Time 1 min
Cook Time 14 mins
Total Time 15 mins

Cuisine World

Servings 1 medium bowl

Ingredients

  • 2 tablespoons butter, salted or unsalted
  • 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour
  • 1 cup chilled milk
  • ¼ teaspoon black pepper powder or add as required
  • 1 generous pinch nutmeg powder or grated nutmeg
  • salt as required

Instructions

  • Heat a saucepan. Keep the flame to a low and add 2 tablespoons butter.
  • When the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour.
  • Using a wired whisk, stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed.
  • The frequent stirring helps the flour to cook evenly.
  • You will see the flour frothing and bubbling up while stirring. Sauté the flour till you get a nice cooked aroma from the flour and a pale golden color. Don't brown the flour.
  • Keep the flame to the lowest and then pour 1 cup chilled milk in a gentle stream. Pour the milk with one hand and stir the sauce mixture with the other. The milk has to be chilled, so that lumps are not formed. If you use hot or warm milk or milk at room temperature, lumps can be formed.
  • Do stir frequently while the milk warms and heats up.
  • On a low flame, simmer the sauce till it thickens.
  • When the sauce has thickened well and coats the back of a spoon, switch off the flame.
  • Keep the saucepan down and add the seasonings - ¼ teaspoon black pepper powder, a generous pinch of nutmeg powder or grated nutmeg and salt as required. For a cheese sauce, you can add 2 tablespoons of grated cheddar cheese.
  • Mix very well. The white sauce is ready and can be used for pasta or baked veggie dishes or soups. Do note that on cooling white sauce will thicken more. So you can keep the consistency accordingly.

Notes

  • Black pepper powder can be added less or more as per your taste.
  • You can skip nutmeg powder if you want. 
  • Almond milk can be used instead of dairy milk. 
  • Olive oil can be used instead of butter. 
  • Do use chilled or cold milk so that lumps are not formed.

Nutrition Info Approximate values

Calories: 377kcalCarbohydrates: 17gProtein: 8gFat: 31gSaturated Fat: 19gCholesterol: 84mgSodium: 2630mgPotassium: 322mgSugar: 12gVitamin A: 1095IUCalcium: 276mgIron: 0.3mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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6 Comments

  1. Thank you for the recipe. Can I make the sauce in d morning, store it in fridge, reheat and use it at night before serving. Will that affect the consistency. What do u suggest.

    1. welcome manasi, you can refrigerate the sauce. it will become thick on cooling. when warming up again, keep the pan just add some milk. mix well with a wired whisk and then warm.