white sauce recipe for pasta | homemade white sauce | béchamel sauce recipe

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.

If you are looking for more Sauce recipes then do check Pizza sauce, Schezwan sauce and Peri peri sauce

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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.
white sauce recipe, béchamel sauce recipe
Author:Dassana Amit
Prep Time:1 min
Cook Time:14 mins
Total Time:15 mins
Course:side dish
Cuisine:world
Servings (change the number to scale):1 medium bowl
(1 CUP = 250 ML)

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)

Nutrition Facts
White Sauce
Amount Per Serving
Calories 377 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 84mg28%
Sodium 2630mg114%
Potassium 322mg9%
Carbohydrates 17g6%
Sugar 12g13%
Protein 8g16%
Vitamin A 1095IU22%
Calcium 276mg28%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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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

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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6 comments/reviews

  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.

    • 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.