This basic white sauce is the building block of great recipes like homemade mac and cheese or lasagna. It comes together quickly and easily on the stove in 15 minutes!
In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and stir until well mixed, hot, and bubbly, about 2 minutes.
¼ cup butter, ¼ cup unbleached, all-purpose flour
Gradually whisk in the milk, stirring until smooth. It's okay if it looks lumpy at first. Slowly at in more milk while whisking and it will smooth out.
2 cup milk
Simmer until thickened, about 7 minutes, stirring.
Remove from heat and season to taste with salt and pepper.
salt, black pepper
Use in recipes or store in an airtight container for up to 4 days. Store in the freezer for longer storage.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1 cup.White sauce or bechamel can be used in soups, gratins, casseroles, on biscuits and gravy, in lasagna, macaroni and cheese, or atop pasta and chicken. Variations: You can substitute some of the milk with broth, sherry, or white wine to give a different flavor. Stir in cooked vegetables, meats, or cheeses.Gluten free white sauce: If you need this to be gluten-free, you can use a gluten-free baking mix. Not all mixes are created equal, though. I've tested this with Cup-4-Cup as well as Bob's One-to-One gluten-free mixes. In both instances, you'll need less mix to butter ratio, or thin the sauce with extra milk.