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.
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 pasta, veg pasta or baked dishes like mac and cheese.
if you are looking for more sauce recipes then do check pizza sauce, schezwan sauce and peri peri sauce
white sauce recipe
INGREDIENTS FOR white sauce recipe (1 CUP = 250 ML)
- 2 tablespoons butter, salted or unsalted
- 1 tablespoon whole wheat flour (atta) OR 2 tablespoons all purpose flour (maida)
- 1 cup chilled milk
- ¼ teaspoon black pepper powder (kali mirch powder) or add as required
- 1 generous pinch nutmeg powder or grated nutmeg (jaiphal)
- salt as required
HOW TO MAKE white sauce recipe
- 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 (atta) or 2 tablespoon all purpose flour (maida).
- 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.
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.
2. when the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour (atta) or 2 tablespoon all purpose flour (maida).
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.
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.
5. do stir frequently while the milk warms and heats up.
6. on a low flame, simmer the sauce till it thickens.
7. when the sauce has thickened well and coats the back of a spoon, switch off the flame.
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.
9. mix very well.
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.
Thank you for the recipe
welcome ritu.
Thanks for a healthier sauce.. For how many days it stays good??
since milk is used, so keeps well for 2 to 3 days in the fridge.
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.
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.