Basic White Sauce Recipe & How To

When I first started my journey into scratch-cooking, I kept hearing about this elusive white sauce that would vastly expand my cooking skills.

I heard rumors that if I could master this simple, roux-based sauce, I could make my own alternatives to dozens of store-bought products.

Finally, I sat down and researched it. As it turns out, the basic white sauce—aka bechamel—really is all it’s cracked up to be!

That was about 5 years ago, and I’ve never looked back. “White sauce” is a staple in my kitchen and, by the time you finish reading this post, I bet it’ll be a staple in yours, too.

Let’s get to it!

Anatomy of a Basic White Sauce

Béchamel sauce, also commonly known as white sauce, is a versatile and essential component in many classic recipes. This creamy sauce serves as a base for all sorts of homemade dishes.

To begin, a classic bechamel sauce (which is a French term, by the way) starts with a white roux. A roux is a mixture of equal parts flour and fat, and for béchamel, this typically involves butter, either salted or unsalted butter. 

Next, you’ll need the liquid component, which is typically milk or cream, but you can swap it out for a non-dairy alternative if you prefer.

A standard ratio makes this simple—combine two tablespoons of fat with two tablespoons of flour, and one cup of liquid. 

This ratio ensures a smooth, thickened sauce every time. 

To make, simply heat the fat on medium heat, sprinkle in the flour, and whisk it well.

Once that mixture is nice and bubbly, gradually pour in the liquid, stirring to prevent lumps. 

As the sauce heats, it thickens. It should coat the back of a spoon when it’s ready.  

From here, you can create endless variations.

You can use this cream sauce for:

• Classic lasagna
• Pasta dishes
• All sorts of sauce recipes (including the classic French mother sauces)
• White cheese sauce
• And more

Here are a few of our favorite recipes….

Transforming White Sauce into Alfredo

You start with your basic white sauce as detailed above.

Now let’s turn it into Alfredo! Grate some Parmesan cheese (or just use the pre-prepped shaker kind). 

With your sauce on low-to-medium heat, stir in the Parmesan until it melts and blends seamlessly into the sauce. 

Now for the seasonings: 

• Sprinkle in a little salt and white pepper.
• Don’t forget a pinch of garlic powder for that punch of flavor.
• For a final flourish, a touch of onion powder rounds out the taste. 

There you have it—a creamy, homemade Alfredo sauce you made from scratch!

Homemade Cream of Chicken Soup

Again, prep your basic white sauce. After you’ve added the milk (or heavy cream works particularly well for this recipe), mix in chicken broth powder and a pinch of parsley. 

Together, they infuse the sauce with that savory chicken flavor we’ve come to love about the canned stuff at the store.

Over medium heat, stir continuously. Simmer until the mixture thickens into a luscious cream of chicken soup. You’re now ready to substitute your homemade soup for that Campbell’s can. 

Crafting a Cream of Mushroom Soup

Start with the basic white sauce. Try to stir in milk slowly and watch for lumps, whisking constantly for a smooth consistency. The sauce will begin to thicken.

Now, the transformation begins! Add dehydrated mushrooms to the mix, along with salt, pepper, and a hint of onion powder to elevate the flavors. 

You’ll find that the mixture takes on an earthy, umami taste from the mushrooms. With patience and a gentle heat, the white sauce infuses with the rich flavors.

Finally, tailor it to your liking. Some prefer a looser soup, others a thick cream, so adjust the liquid accordingly. 

You now have a homemade cream of mushroom soup, free from store-bought additives and fully customizable. Enjoy the warm, creamy delight with a piece of crusty bread or as the base for your favorite recipes.

Homemade Macaroni and Cheese Sauce

Start with your basic white sauce. Get two tablespoons butter melting in a pan. Next, whisk in an equal amount of flour. Keep stirring; let it cook but not brown. This roux is the backbone of your sauce.

Slowly pour in one cup of milk. As the sauce warms, it thickens to a creamy consistency.

Add your favorite cheese to the mix. Cheddar works wonders if you seek that classic flavor. Keep the heat medium to melt the cheese without burning. Grate your cheese first to help it blend seamlessly into the sauce. 

Next, add a pinch of salt and black pepper to taste. It boosts the flavors you’ve already got working.

Now for the secret—a squirt of mustard. Just a touch wakes up the taste buds. It’s not enough to scream mustard, but it brings out the best in your homemade mac.

Pour this lusciously creamy concoction over cooked macaroni. Stir it through, coating every piece with cheesy goodness, and enjoy!

Savory Brown Gravy from Scratch

First, you’ll need your basic white sauce prepared. 

Add beef broth powder next. This is what turns your basic sauce into brown gravy. 

Bring the concoction to a simmer. As the heat does its magic, the gravy starts to thicken. This transformation is critical for a rich, savory topping. Stir occasionally to prevent clumps.

Let the gravy bubble gently, and watch it until it reaches your desired consistency. 

Drizzle it over mashed potatoes, steak, or roast!

Secrets to Simple Sausage Gravy

Ready for a twist on classic gravy? Let’s use sausage drippings for a rich flavor. You’ll find the swap easy. Just use drippings in place of butter for the base of your white sauce. 

It adds a depth of taste store-bought versions can’t match. 

Begin with two tablespoons of sausage drippings. Heat them to medium before adding an equal amount of flour. Stir promptly to prevent burning. Now, whisk in one cup of whole milk slowly, and let the mixture simmer. 

It will thicken into a silky, sumptuous sausage gravy, ideal for those leisurely weekend breakfasts.

Now for the customizations:

• Love a thicker gravy? Add more flour. 
• Prefer it thinner? Pour in extra milk. 
• You can also experiment with spices like a bit of cayenne or sage.

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More Ways to Use Homemade White Sauce in Your Everyday Cooking

The wonderful thing about a basic white sauce is that it lays the foundation for quite literally anything you want it to be. Pair it with pasta, add minced garlic and drizzle it over vegetables, or use it as a white pizza sauce! 

Perhaps you crave something a little fancier. Let’s make a fancy Croque Monsieur! 

• Start with your white sauce.
• Add a pinch of nutmeg and some Gruyère cheese.
• Spread it on toasted bread with ham and grill until bubbly and golden.

Now, let’s get creative with a Mornay sauce. (It’s béchamel’s cheesy cousin.) 

​Simply mix in some cheddar or Swiss cheese. It’s perfect for a baked potato or steamed broccoli!

As you can see, simple ingredients such as a flour mixture, cold milk, and a source of fat can transform bland dishes into the perfect base for endless delicious recipes.

Make it yours with fresh herbs, a bay leaf, a splash of white wine, or even whole cloves. It all depends on which flavors would pair best with your main dish. Have fun experimenting & enjoy!

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