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Homemade White Sauce » Simple and Healthy Recipe! ✅

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Learning how to make white sauce is easier than you think, and there are no pan drippings or store-bought mixes required! Made with a simple roux and finished with the perfect combination of toppings, this thick and creamy white sauce is exactly what you need for mashed potatoes, biscuits, or fried steak.

What makes this recipe so good?

  • This white sauce is so easy to do and once you have the recipe, I promise you will want to serve the sauce with everything. It’s rich, thick and creamy, with the perfect blend of spices and seasonings to bring it all together.
  • Unlike a bacon sauce or chicken sauce or ham sauce or brown sauce, White sauce does not start with beef broth or beef fat. Instead, the base is a simple roux made from melted butter and all-purpose flour. The creaminess comes from a touch of milk foamed into the roux and simmered until thick.
  • You can make the sauce ahead of time or just make it fresh and store leftovers for a day or two. To reheat, heat in a saucepan over medium-low heat and add just enough milk to thin it out. I don’t recommend freezing, the consistency won’t be quite right once thawed.

Main ingredients

Butter – For a vegan or dairy-free white sauce, start your roux with vegan or dairy-free butter.

Flour – The flour is the thickener in this sauce recipe. If you’re gluten-free, use gluten-free all-purpose flour here.

Condiments – You have full control over the type of spice and how much of each you use. Black pepper is a staple in most white sauce recipes, but I have also used dried thyme and cayenne pepper for added flavor. However, you can stick with a simple salt and pepper sauce!

chef tips

  • To take your white sauce to the next level, Brown some breakfast sausage in a large skillet, then add it to the sauce after adding the milk.. Let everything simmer for a few minutes, then serve over the flaky biscuits.
  • Add the milk in small increments, beating very well between each addition. to avoid lumps in the sauce. If you add all the milk at once, the roux won’t incorporate either.
  • For a bechamel sauce with a little more spice, increase the amount of black and/or cayenne pepper you add. Just be careful, too much will lose the flavor of the sauce and you won’t be able to remove the ingredients!
  • For a thicker or thinner sauce, adjust the cooking time of the sauce. It will get denser the longer it is on the fire. Be sure to stir it periodically so it doesn’t stick or burn.

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Homemade White Sauce

Preparation: 10 minutes

Cooking: 10 minutes.

Total: 20 minutes

Learning how to make white sauce is easier than you think, and there are no pan drippings or store-bought mixes required! Made with a simple roux and finished with the perfect combination of toppings, this thick and creamy white sauce is exactly what you need for mashed potatoes, biscuits, or fried steak.

  • Heat a medium saucepan over medium heat. When hot, add the butter and heat until melted, tilting the pan from time to time to whisk in the butter.

  • Once the butter is melted and bubbly, slowly add the flour, thyme, salt, pepper, and cayenne pepper until a roux forms. Cook the roux for 2 minutes.

  • After 2 minutes, slowly add 2 tablespoons of milk. Whisk continuously until mixture is completely smooth before adding more milk. Continue adding milk in 2 tablespoon increments until 2 full cups are incorporated.

  • Reduce heat to low and allow sauce to simmer in saucepan, stirring occasionally, for 5-6 minutes or until thickened. Taste and season with additional toppings if desired. Serve hot.

  • Milk: Any milk will work here, but for the creamiest white sauce use whole milk. If you use a milk alternative, make sure it is unflavored and sugar free, otherwise you will lose the flavor of the sauce.
  • Make it dairy free/vegan: Use dairy-free butter and unsweetened milk without milk.
  • Prepare it without gluten: Use gluten-free all-purpose flour.

The recipe makes about 8 servings. The actual number of servings will depend on the serving size you prefer. Nutrition Facts shown are general guidelines and reflect information for 1 serving with listed ingredients. Actual macros may vary slightly based on specific brands and types of ingredients used. To determine the weight of a serving, prepare the recipe according to the directions. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. The result will be the weight of one serving.

Serving Size: 1 serving Calories: 205 kcal (10%) Carbohydrates: 12 g (4%) Protein: 5 g (10%) Fat: 16 g (25%) Saturated Fat: 10 g (63%) Polyunsaturated Fat : 1 g Monounsaturated fat: 4 g Trans fat: 1 g Cholesterol: 43 mg (14%) Sodium: 735 mg (32%) Potassium: 177 mg (5%) Fiber: 1 g (4%) Sugar: 6 g ( 7%)) Vitamin A: 566 IU (11%) Vitamin C: 1mg (1%) Calcium: 145mg (15%) Iron: 1mg (6%) Net Carbs: 11g

Total number of servings shown is approximate. The actual number of servings will depend on the serving size you prefer.

Nutrition facts shown are general guidelines and reflect information for 1 serving using listed ingredients, excluding optional ingredients. Actual macros may vary slightly based on specific brands and types of ingredients used.

To determine the weight of a serving, prepare the recipe according to the directions. Weigh the finished recipe, then divide the weight of the finished recipe (excluding the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

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