Basic white sauce is also known as bechemal. The exciting—even magical—thing about white sauce is how adaptable and versatile it is. Once you have this Cooking 101 basic down, you’ll want to branch out. You’ll find there are many other sauces to be made using variations on a foundational white sauce recipe.


This is where some vigorous whisking comes in. After everything is nicely mixed together—no lumps—the pan goes back to the burner and the sauce is cooked and stirred again over medium heat until it thickens. This process begins at the bottom of the pot, so be sure to stir constantly, using that wire whisk.

When the sauce is thickened and just begins to boil, it is removed from the heat, and voila, you've made a white sauce! Season it to taste with salt and white pepper, and any other ingredients you like, depending on the variation you’re wanting. (See chart below.)

A few things to remember: Heating the liquid ensures lumps won't form as easily in the sauce. Make sure you cook the flour-butter mixture for 1-2 minutes so the sauce will thicken. Using a wire whisk really is essential. It incorporates the liquid into the roux very well, preventing lumps from forming.


So, with this basic know-how, give this recipe a try, then look below for just a few variations on a beautiful theme.




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And here’s a chart I found in Aunt Annie’s recipe box on how to make different thicknesses of sauce, using cornstarch instead of flour. But you could easily substitute flour for the cornstarch. When I make mac & cheese, for instance, I want a fairly thick sauce. But brown sauce (aka gravy) should be on the thin side. (You might want to post this handy reference in your Cook’n collection. I have a chapter titled COOK’N 101 where I copy and paste information into the INSTRUCTIONS box of a blank recipe page within that chapter.)


Veloute Sauce

Use chicken broth or fish stock instead of milk.

Mornay Sauce:

Add 1/2 cup of grated Swiss, Gruyere or Emmanthal cheese after sauce thickens. Remove from heat and whisk until melted and smooth.

Onion White Sauce:

Cook 1 Tbsp. minced onion in the butter until translucent. Then add the flour and continue with the recipe.

Mustard White Sauce:

Whisk in 1-2 tsp. prepared mustard after the sauce is thickened.

Brown Sauce:

When cooking the flour and butter mixture together, stir constantly and cook until the mixture begins to turn brown. Use chicken or beef stock instead of the milk.


Curry Sauce:

Add 1-3 tsp. of curry powder (to taste) to the butter and simmer for 1 minute before adding the flour. Continue with the recipe as directed.