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- Dish type
- Side dish
- White sauce
This simple white sauce can easily be doubled or tripled.
36 people made this
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1/8 teaspoon salt
- 1 dash white pepper
- 250ml milk
MethodPrep:2min ›Cook:10min ›Ready in:12min
- In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to the boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Reviews & ratingsAverage global rating:(29)
Reviews in English (14)
Substituted Corn Starch for Flour and it was wonderful. My grandma has never been willing to give up her white sauce recipe for steamed cauliflower, but now with this recipe I don't need hers!-18 Jun 2009
A definite classic that's the perfect base for just about anything. Just add based on personal taste and preference (or what you have in the kitchen at the time)......-09 Feb 2010
this sauce was great i added some cheese whiz and some grated marble cheese with some cayenne mixed in with peas and carrots, would be great with any vegetable. couldnt find my garlic poder at the time but it would be a nice touch too. If you just add some parmesan cheese and garlic to the basic white sauce then you have alfredo sauce-19 Sep 2010
White Sauce Recipe And Easy Dinners That Use White Sauce!
This homemade white sauce recipe is super easy to make and is useful for enhancing all kinds of meals. This white sauce is easily adaptable for various recipes and we have included easy dinner recipes and tips for great ways to use the white sauce!
White sauce and white gravy are essentially the same thing, so you can use it for biscuits and gravy or as a sauce for many main dish and breakfast recipes. Read on to find some easy meal ideas you can make with it!
This is the white sauce recipe that grandma used to make when she made biscuits and sausage gravy or hamburger gravy on toast. This classic dish is easy to make and it’s actually pretty nutritious.
White sauce recipe - Recipes
Methods for making white sauce and gravies:
Method I: Melt butter and stir in flour gradually stir in milk and stir until mixture boils and thickens, then cook about 3 minutes longer, stirring occasionally add seasonings. Place over hot water to keep hot and cover tightly to prevent crust from forming on top.
Method II: Heat milk in double boiler mix together butter and flour (roux) drop into hot milk and cover. When ready to use, place over fire and stir constantly until mixture boils, thickens, and is smooth then return to double boiler and cook 3 minutes longer, stirring occasionally. Add seasonings.
Method III: Use when the amount of fat is less than the flour or when no fat is used. Heat about 3/4 of milk in double boiler stir remaining milk into flour to make a smooth paste stir gradually into hot milk place over direct heat. Bring to a boil and cook until thickened, stirring constantly. Return to double boiler and cook 3 minutes longer, stirring occasionally.
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds season with salt and pepper.
Do Ahead: Cream can be made 3 days ahead. Cover and chill.
How would you rate White Sauce?
Tastes fantastic, but I would whip the non green ingredients first next time, then stir them in at the end. I also added a bit of Parmesan
To clarify the "cooking" or "on pizza" questions: it's a sauce that is THEN put on a pizza prior to baking. Someone asked about "time & temp", but that's a function of your crust/pizza not of the sauce. The sauce is put on the pizza uncooked.
So, can this be baked on pizza? I’m confused. There’s a picture of white sauce on unbaked pizza with the description that says “. putting it on pizza”. However after looking at the reviews it says it’s not for putting on pizza.
I’ve been trying to recreate a white sauce pizza from our favorite brewery that we’ve been craving during quarantine, and this sauce hit the nail on the head. I was skeptical it would be too heavy, but it’s perfect. It turns into whipped cream, and watching it melt on hot pizza crust is a thing of beauty! We’ve been topping ours with smoked mozzarella, provolone, herbed white wine mushrooms, and then top with fresh arugula dressed with lemon once it’s out of the oven. Perfection! I’ve made it several times now, and only had it separate on me once—I used a different brand of cream that I think had a higher fat content and it separated almost immediately. Otherwise I’ve had no trouble just pulsing it briefly in my Ninja food processor until it’s fluffy. The recipe makes enough for two pizzas, but we’ve also used the leftovers as a topping for roasted potatoes!
To anon from Minneapolis - it sounds like you blended it too much and you ended up with butter. I've made this in an immersion blender without any trouble, but I was careful to go in short bursts to make sure it had the right consistency. Maybe a nutribullet means less time blending.
I made this exactly as the recipe describes and I’m wondering if anyone can tell me why it separated/broke/curdled. I pulsed it in a nutribullet-type blender for the recommended time. It turned out kind of chunky and watery. I tried to mix that with a spoon, didn’t really do anything. I used the chunky part as sauce anyway. The pizza turned out super greasy and it was like the sauce disappeared. If I do this again I’ll definitely use an immersion blender. But, since a food processor was supposed to be an option and a nutribullet is supposed to be like a food processor, I figured that would work. can anyone tell me where I went wrong? :/
I made this and it is awesome. The heavy cream (whipping cream) turns into whipped cream. So you spread the savory cream onto the pizza dough, then top and bake.
@ az 11/08 It is a white sauce recipe for pizza not a white sauce pizza recipe. Read slow because I typed slow.
First off, if it tastes anything like Ranch dressing, count me out. Second, what do you mean, it doesn't go in the oven? It's pizza! Are you saying to bake an empty pizza crust, put a cold white sauce on in and never melt the cheese? That would be gross.
To anonymous on 10/31. No need for time and temp as the sauce does not go in the oven. This is to die for. Everybody needs to keep this one handy.
Delicious sauce for pasta but heavy cream didn't get "thick and creamy" by pureeing it with fresh herbs for 30 seconds - just the opposite. Maybe whipping cream? Twice as much as needed for one pizza.
The oven time and temp are not shown.
Omg! This sauce is amazing! I used this on a pizza with bacon, garlic sautéed shiitakes, sliced jalapeños, and shaved shallots topped with fresh basil. I think I can die now. Thank you for this new staple in our household!
Sorry I just reread the nutritional info again and saw that I transposed the numbers. So it's 210 cal not fat. And the carbs are only 2.
Sounds good but I seriously question the nutritional info. For 1/4 cup it has 210 grams of fat and 70 grams carbs?
White sauce pasta recipe
This indian style white sauce pasta recipe is one of the popular pasta recipes,where penne pasta tossed in mild spicy white pasta sauce.
White Sauce Pasta Ingredients
- 500 ml milk
- 4 tbsp butter
- 4 tbsp maida or all-purpose flour
- 350 to 400 grams Penne Pasta
- 1 tbsp chopped garlic
- 4 tbsp chopped carrot
- 4 tbsp chopped capsicum
- 3 tbsp green peas
- 2 to 3 tbsp oil
- 1 tsp black pepper
- 2 tsp salt
- 2 tsp red chili flakes
- 2 tsp mixed herbs
- 1-liter water to Boil Pasta
- 3 to 4 tbsp grated cheese for garnish
How to make white sauce pasta?
- At first, for cooking vegetables, in a pan heat a few tablespoons of oil and saute chopped carrot, green peas, capsicum.
- Make sure veggies don't be mushy cook them only 3 to 4 min in
medium to low flame.
- Next transfer these fried veggies to a separate plate for later usage.
- Now, for cooking pasta pour water in a Kadai or deep bottom pan
- Sprinkle a teaspoon of salt, mix it properly and let it boil for some time.
- When water comes to a boil add penne pasta and a dash of oil in it.
- Let them cook till al-dante for approximately 8 min.
- At this stage, pasta is cooked, drain the water in a colander and transfer them into a large plate for later usages.
- Now for making pasta in white sauce add a few tablespoons of butter and melt it on low flame.
- After that add a tablespoon of chopped garlic and saute on low flame for 2 to 3 min.
- Then add maida or all-purpose flour in batches.
- Continuously whisk to avoid forming any lumps in white sauce for pasta.
- Furthermore, pour milk in it and whisk everything in low flame for another 5 to 8 min.
- At this stage, your white sauce becomes slightly thick, creamy free flowing consistency.
- Now sprinkle a teaspoon of black pepper, salt and mix herbs including oregano, thyme, basil, rosemary.
- Next add boiled penne pasta, fried vegetables in this creamy white sauce.
- Now mix all of them together for another 2 to 3 min in low flame.
- Finally serve this creamy white sauce pasta immediately by garnishing grated cheese on top of it.
White Sauce Pasta Recipe Note
- After preparing pasta serve them immediately as hot, otherwise white pasta sauce becomes thicken quickly.
Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Bechamel Sauce – Basic White Sauce Recipe
In France, Bechamel Sauce (bay-shah-mel) is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. Bechamel Sauce is also know as “white sauce” to most cooks. Although bechamel sauce is often referred to as a cream sauce, there is rarely any cream in it. It is a smooth, white sauce made from a Roux (made with flour, milk, and butter). It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces. Learn more about the history of Sauces and the four theories on the origin of Bechamel Sauce.
Since this Bechamel Sauce or also called White Sauce is a basic of cooking and is really very easy to make, every cook should know how to make it. The sauce starts with the base of a roux which is equal parts butter and flour. Flour is whisked into melted butter and cooked until bubbly to form the roux which acts as the thickening base for a white sauce. Milk is then added and cooked slowly over low heat until thickened as a sauce.
The key is to cook the roux slowly so it does not brown. If your butter starts to brown during the roux phase, throw out your roux and start over because the flavor of the sauce will be ruined! Customary seasonings for a white sauce are salt and pepper. In Italy, a pinch of nutmeg is also added.
A good white sauce is very versatile as it is the basis of many other sauce variations that can be served with white meats (chicken or fish), eggs, and vegetables.
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk, room temperature
In a heavy saucepan over medium-low heat, melt the butter.
Add flour, whisking a few minutes until the flour mixture becomes bubbly (this is the roux). Do not allow the roux mixture to brown or darken!
Gradually add the milk, while whisking constantly, until the mixture is well blended and smooth.
Continue to cook, stirring constantly (so that the mixture does not stick to the bottom of the pan and begin to burn), until the sauce begins to boil and then thickens. It usually takes 10 to 15 minutes to develop (I like to turn my heat to very low). Immediately remove from heat.
Season to taste with salt and pepper.
Bechamel Sauce (White Sauce) can be stored in the refrigerator for up to one day before using. Lay a sheet of plastic wrap directly on top to prevent a "skin" from forming. If it does, whisk vigorously when you reheat the bechamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock.
Vegan White Sauce: Substitute vegetable oil for the butter, and soy or almond milk for the milk in the recipe.
Makes approximately 2 cups.
Microwave Bechamel Sauce (White Sauce) Directions:
Use the same ingredients listed above.
In a medium-size microwave-safe bowl, melt butter for approximately 30 to 45 seconds. You do not want to brown the butter (check after 30 seconds to make sure butter has melted and is not browned).
Add flour and stir/whisk into the melted butter until smooth. Return to microwave and heat for 40 seconds to 1 minutes (check after 40 seconds to make sure the mixture is not browning). Whisk until bubbles have calmed down. You now have created a Roux.
Add milk and whisk into the roux mixture (butter and flour). It may be a little clumpy at this stage. Microwave for 1 minute until the sauce just begins to boil remove from microwave and whisk until sauce is smooth with no lumps. The sauce must actually boil or the sauce will taste like flour.
Return to microwave and heat for 2 additional minutes until the sauce bubbles again, becomes thickened. Whisk the sauce until bubbles have calmed down. If the sauce has not thickened yet, heat for an additional 1 minute, then whisk again.
Season with salt and pepper to taste.
Proportion of roux and milk determine thickness of the sauce:
The above recipe is the Basic Bechamel or White Sauce recipe. White sauce is one of the most versatile things you can learn to make. By changing the proportions of the roux mixture, you can change the thickness of the sauce. The amounts of butter, milk (or broth) and flour can be altered for different amounts and thicknesses of sauce. There are many variations to the basic recipe:
Thin White Sauce Recipe:
1 tablespoon flour
1 tablespoon butter
1 cup milk
Medium White Sauce Recipe:
2 tablespoons flour
2 tablespoons butter
1 cup milk
Thick White Sauce Recipe:
3 tablespoons flour
3 tablespoons butter
1 cup milk
White Sauce Variation Ideas:
Brown Sauce : When making the flour and butter roux, keep stirring constantly until the mixture starts to turn brown. You can also use chicken or beef stock in place of the milk. Different roux are dictated by the amount of time they spend in the pan and categorized by their color. As your roux gets darker, it gains flavor and color but loses some of its thickening power. Learn how to make a Louisiana Roux.
Cheddar Cheese Sauce: Make the Basic White Sauce recipe. After the white sauce has thickened, remove from heat and stir in 2 cups shredded cheddar cheese, 2 teaspoon dry mustard, and 1 teaspoon Worcestershire Sauce until the cheese is melted and smooth.
Cream of Chicken: Using basic white sauce recipe, replace the 2 cups of milk with 1 cup milk and 1 cup chicken stock (can also substitute vegetable, mushroom, or celery stock instead of chicken stock to change the flavor variation).
Creme Sauce: Heavy cream is used in place of the milk in the Basic White Sauce recipe.
Curry Sauce: When making the Basic White Sauce, add 1 to 3 teaspoons curry powder (or to taste) to the melted butter. Let simmer for about 1 minutes before adding the flour. Continue with the recipe as directed.
Milk Gravy: Substitute bacon or sausage pan drippings for the butter in the Basic White Sauce recipe. Check out our recipe for Milk Gravy and also Mom’s Biscuits and Gravy and Chicken-Fried Steak .
M ornay Sauce: Make the Basic White Sauce recipe. After the white sauce has thickened, remove from heat and stir in 1/2 cup grated Swiss, Gruyere, or Emmanthal cheese until melted and smooth.
Mustard Sauce: Make the Basic White Sauce recipe. After the white sauce has thickened, remove from heat and stir in 1 to 2 teaspoons prepared mustard or mustard seeds.
Onion Sauce: When making the Basic White Sauce recipe, saute 1 tablespoon to 1/4 cup minced onion in the melted butter until translucent. Then add the flour and continue with the recipe. This is my favorite way to make and use a white sauce, where minced onion is cooked in butter before adding flour. This variation is wonderful mixed with cooked vegetables such as German Creamed Spinach .
For people that do not like the texture of onions, but enjoy the flavor: In a small sauce over medium-low heat, combine 1/2 to 1 small minced onion with 1 to 2 cloves of chopped garlic in the milk required in the recipe. Simmer in the milk, stirring constantly. Strain the onions/garlic mixture out of the milk before adding the milk with the roux.
Veloute Sauce: Use chicken stock/broth or fish stock instead of milk in the Basic White Sauce recipe.
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
salt and pepper, to taste
Put the butter in a microwave safe 1 quart bowl and melt on high for 15 to 30 seconds. This may take a bit longer if the butter is ice cold. Stir in the flour until blended and smooth. Stir in the milk, salt and pepper.
Microwave on high for about 2 minutes. Stir and microwave on high for 1 to 2 minutes more or until thickened.
Cheese sauce: add 1/2 c. freshly grated or shredded cheese and either 1/4 tsp. dry mustard or 1/4 tsp. teriyaki or Worcestershire sauce during last cooking cycle in the microwave. Stir until the cheese is blended.
Red sauce: add 3 tablespoons ketchup or tomato sauce before using the sauce.
Curry sauce: add 1/2 tsp. curry powder, stirred in at the end
Cucumber sauce: add 1/2 c. grated or finely diced cucumbers and a pinch of cayenne pepper, stirred in at the end
Seafood sauce: add 1/2 c. cooked cocktail shrimp or other chopped seafood (fake crab works fine too), stir the seafood in at the end before using the sauce
White Sauce Pasta Recipe: How To Prepare It At Home
If you are craving something delicious, creamy and satisfying, then what can be better than having white sauce pasta? A cheesy and creamy dish, which consists of some fresh veggies as well. The dish is quite easy to prepare, healthy and is a total crowd-pleaser.
If you are willing to make your kids eat veggies without sulking over the dish, then this recipe can be a saviour. Not only this, this is actually a great dish for your date night as well. You can easily prepare this dish at your home and add your favourite veggies along with some spices. To know how you can prepare this dish, scroll down the article.
- 2 cups pasta of your choice
- 4 garlic cloves, finely chopped
- 2 tablespoons of butter
- 1½ tablespoons of all-purpose flour (Maida)
- 1½ cups of warm milk
- 1 small red pepper sliced
- 1 capsicum sliced well
- 1 onion, diced well
- 1 tablespoon of oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ cup of heavy cream
- ½ red chili flakes
- ½ cup grated cheese
- 5-6 broccoli florets, optional
- salt to taste
- black pepper to taste
1. First of all, boil 2 cups of pasta on medium-high flame. In case, you want more sauce in your pasta, then you can decrease the amount of pasta.
2. Now heat 1 tablespoon of butter in a pan on medium heat and add onions, capsicum, red pepper and broccoli.
3. Cook for 4-5 minutes on medium flame.
4. After this, take out the veggies and keep it aside.
5. Now once again add 1 tablespoon butter in the same pan.
6. Add chopped garlic and saute for 1-2 minutes on medium flame.
7. Now add the all purpose flour and whisk properly. Make sure the flour doesn't turn brown.
8. Add cream and milk in the pan and stir well. In case, you do not want a creamy texture, then you can skip cream.
9. Stir well to make sure everything combines in a nice way.
10. Let the sauce simmer for at least 5 minutes.
11. Once the sauce begins to thicken and coat the back of the spoon, add italian seasoning, oregano, chili flax and stir.
12. After this, add pepper powder and salt as per your taste.
13. Now cook the sauce for 5 more minutes on medium flame.
14. Add cheese, skip if you do not want to have cheese in your pasta.
15. Add the boiled pasta along with the fried veggies. Mix well so that the sauce coats the pasta and veggies.
White sauce recipe - Recipes
To prepare this delicious recipe, wash and finely chop all the vegetables.
Step 2 Boil the vegetables
In a large container, boil the water and add the cauliflower, broccoli, carrot, beans to it. Boil until the veggies become tender.
Step 3 Saute onion & add vegetables
Next, heat some oil in a pan over a medium flame and saute the chopped onion and garlic for 2-3 minutes. Now add the sliced mushrooms and capsicum, then add the boiled vegetables and saute them.
Step 4 Add seasoning & white sauce
Season it with salt and black pepper. Add half of the white sauce and combine them properly. Grease a baking tray with butter and preheat the oven at 180-degree Celsius.
Step 5 Transfer sauteed veggies to baking tray & top with cheese
Add the sauteed vegetables to the baking tray and pour the remaining white sauce over it. Sprinkle the grated cheese over the vegetables.
Step 6 Bake the vegetables with white sauce!
Place the tray in the oven and bake for 10- 15 minutes until the dish turns a little golden brown. Remove and serve baked vegetables in white sauce.
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and freshly ground black pepper, to taste
1 pinch freshly grated nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes. Add the milk and stir with a wire whisk over medium heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg.
Mornay Sauce: Add 2 tablespoons grated Parmesan cheese and 2 tablespoons grated Gruyre cheese.
Cheese Sauce: Add 1/2 cup grated Cheddar cheese, a dash of cayenne pepper, and 1/2 teaspoon dry mustard.
Veloute Sauce: Substitute 1 cup chicken, fish, or beef stock for the milk.
Aurore Sauce: Add 1 tablespoon tomato paste.
Sauce Soubise or White Onion Sauce: Saute 1 chopped medium onion in 2 tablespoons butter until transparent. Add to recipe of veloute or basic white sauce and simmer over low heat for 30 minutes. Strain before serving.
Curry Sauce: Add 1 tablespoon curry powder and cayenne pepper.
Horseradish Sauce or Sauce Albert: Add 3 tablespoons horseradish, 2 tablespoons whipping cream, and 1 tablespoon sugar.