White Sauce

How to Make White Sauce

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1. Warm the milk in a small pan or the microwave until steaming but not boiling.

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2. Melt the butter in a medium saucepan over low-medium heat until foaming.

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3. Stir in the flour with a wooden spoon and cook for 2 minutes, stirring, until it looks like wet sand and smells slightly nutty. Do not let it brown.

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4. Add a quarter of the milk and whisk hard until smooth and thick. Repeat with the rest of the milk in three more additions, whisking each time until smooth.

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5. Bring to a gentle simmer and cook for 5 minutes, stirring often, until it coats the back of a spoon.

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6. Season with the salt, pepper and nutmeg. For a cheese sauce, stir in 100 g grated cheddar off the heat; for a parsley sauce, stir in 3 tbsp chopped parsley.

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Tips for Making White Sauce

• Warm the milk first. Cold milk added to hot roux clumps, and warm milk goes in smoothly.
• Add the milk in stages, whisking between additions. The first splash makes a thick paste, and it is then easy to loosen.
• If you do get lumps, whisk hard off the heat, or pour the sauce through a sieve. Simmer it after that for the full 5 minutes to cook out the flour.

What to Serve with White Sauce

• Cauliflower cheese
• Lasagne
• Gammon with parsley sauce

Storing & Reheating White Sauce

Keeps in the fridge for up to 3 days with a piece of cling film pressed on the surface to stop a skin forming. Reheat gently, whisking. It freezes for up to 2 months but can separate, so whisk well when thawed.

White Sauce FAQ: Common Questions

White Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.