When it comes to being a good cook, it’s important to know the essentials, and being able to make a white sauce is one of them.

What is white sauce?

Bechamel sauce, also known as white sauce, is one of the ‘mother sauces’ of French cuisine. This is because it’s a foundational sauce for an array of dishes.

White sauce starts with butter and flour cooked together, or in French, a ‘roux.’ Then, milk is slowly whisked into the roux to form a smooth and creamy sauce. Bechamel is used for everything from lasagne to fish pie.

How to make a white sauce

The good news is it only takes three easy steps to make a white sauce. Follow these for guaranteed success:

Step 1

Start with equal quantities of plain flour and butter. Measure out 1 cup of milk for every 2 Tbsp of butter and 2 Tbsp of flour to make a medium-thick sauce. For example, if you have 4 Tbsp of butter and 4 Tbsp of flour, you’ll need 2 cups of liquid.

Step 2

Melt the butter, then stir in the flour and stir continuously for three minutes.

Step 3

Gradually add the milk, stirring constantly. Bring to a simmer, continuing to stir, then reduce the heat to low and cook for another 5-10 minutes. This will ensure all the flour is cooked out of the sauce and the butter is well incorporated.

For the full recipe, check out our bechamel sauce recipe.

Why are there lumps in my white sauce?

The most common mistake people make when making a bechamel is not incorporating the roux into the milk properly and ending up with a lumpy white sauce. To ensure your white sauce is thick and lump-free, follow these simple tips:

To keep lumps at bay, make sure you heat the milk before adding it to the pan.
To ensure your sauce is thick and creamy, you need to cook the flour and butter mixture for 1-2 minutes.
Making a white sauce is a job for a wire whisk. This will allow you to evenly incorporate all the liquid and stop it from turning lumpy.

Turn it into other sauces

Once you’ve mastered a basic white sauce, you can alter it to make a variety of other sauces, including:

Mornay sauce: white sauce with half Gruyere and half Parmesan cheese, often served with seafood or vegetables.
Mustard sauce: white sauce with seeded mustard, often served with beef.
Parsley sauce: white sauce with cheese and finely chopped parsley, often served with corned beef.
Curry sauce: white sauce with curry powder added to the butter before the flour is mixed in, often served with seafood.