White Sauce

White sauce made from flour, butter and milk. It is one of the main sauces of French cuisine, often used as a base for other  sauce with cheese. It is one of the best sauces which are used to make variety of different sauces.  It can also be a base for other kinds of gravy dishes.


  • Butter – 4 tbsp
  • All purpose flour – 4 tbsp
  • Full cream milk – 750 ml ( Hot )
  • Bay leaf – 2
  • Black peppercorns – 3-4
  • Salt to taste
  • Freshly ground black pepper ½ tsp


    1. Heat milk in a pan.
    2. Add bay leaf and peppercorns and cook the milk on low heat for 10-15 minutes.
    3. Strain the milk and discard the bay leaf and peppercorns.
    4. Heat butter in a pan.
    5. Add flour once the butter is melted and mix until it forms a smooth glossy paste.
    6. This is called Roux.
    7. Do not over cook the butter and flour mixture.
    8. Keep stirring continuously.
    9. Add hot milk slowly and whisk continuously.
    10. Add salt and pepper and cook the sauce on low heat until it starts to coat the back of the ladle.
    11. Remove the pan from heat and cover it with cling film to avoid formation of skin over the sauce.
    12. Store the sauce in an airtight container in refrigerator for up to 5 days.
    13. Use the sauce as and when required.


12 thoughts on “White Sauce

    1. I loved the recipe so I came up with the post. Go ahead and try if you don’t find it good enough don’t worry i have other recipe for it too and which i hope will tastes as good as plant based products. 🙂


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