White sauce

White sauce is a smooth, creamy sauce made by cooking flour in butter to form a roux, then gradually whisking in milk until the mixture thickens. It is the everyday name for béchamel — one of the five French mother sauces — and serves as the foundation for dozens of classic dishes and derivative sauces such as Mornay (with cheese), soubise (with onion), and mustard sauce.

White sauce is essential in lasagna, moussaka, gratin dauphinois, macaroni cheese, fish pie, and vegetable gratins. Its mild, velvety character makes it an ideal binder and moisture provider for baked dishes. The thickness depends on the ratio of flour and butter to milk — a thin sauce for soups, a medium one for pasta, and a thick version for soufflé bases. Seasoning with salt, white pepper, and a pinch of nutmeg brings out the best flavor.

Explore more about white sauce — from basic recipes and consistency tips to creative variations and pairing ideas — in the articles below.