White sauce

White sauce

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(6 ratings)

Prep: 2 mins Cook: 15 mins

Easy

Makes about 500ml
Every home cook needs a good béchamel sauce in their repertoire - our step-by-step guide shows how to make a roux and get rid of lumps

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per 100ml

  • kcal175
  • fat12g
  • saturates8g
  • carbs12g
  • sugars5g
  • fibre0g
  • protein4g
  • salt0.3g
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Ingredients

  • 500ml whole milk
  • 1 onion, halved
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • 2 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour

Method

  1. Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves (step 1, above). Turn off the heat and leave to infuse for 20 mins.

  2. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms (step 2) – this is called a roux. Continue cooking for 2 mins.

  3. Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce (step 3). Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

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Comments, questions and tips

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saschlet
24th Jan, 2017
5.05
Great base. I used butter with (white) spelt flour, added in (oat) milk and thickened. Then put in half a tub of ricotta as it needed using (stick blended to ensure smoothness), bit of grated cheddar, a whole peeled red onion, bay and a sprinkle of nutmeg. Then simmered for a bit. Great for lasagna! Very pleased I don't have to buy processed white lasagna sauce again :) Also froze in portions for another day. Score!
abcdefghijord's picture
abcdefghijord
16th Dec, 2014
5.05
Used to do this before finding the recipe but the milk was always guess work, worked out perfect. Great base for many dishes
mwsc11050
3rd Jan, 2014
I opt for the chuck everything in the pot and whisk until it thickens method which works every time and is much less like hard work.
f2002746
15th Jul, 2013
Great recipe for white sauce. Helped me create my best pasta with white sauce to date.
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abcdefghijord's picture
abcdefghijord
16th Dec, 2014
5.05
Use a whisk to get any lumps out