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This Simple Creamy White Sauce can be used as a base for dishes such as macaroni and cheese, lasagna or chicken pot pie. I also like to add it to left over stew to make a whole new dish that the kids LOVE, time and again, because it is so creamy.
What is the secret to get this Simple Creamy White Sauce perfect every time?
The secret to a perfect Simple Creamy White Sauce is to get the ratios right, cooking before adding fluid, stirring continuously, as it can burn easily or form lumps while thickening.
Let’s talk ratios
This can change according to preference and if cooking with something specific in mind. But usually a ratio of 1:1 butter and flour is a good starting point. For example, 50ml butter to 50ml. You want it to be a thick paste. Not too runny an also not crumbly as it will burn quickly.
Next up is your liquid. Start with a ratio of 1:1:10, butter:flour:liquid, 50ml butter, 50ml flour, 500ml liquid.
Liquids
The liquids used in a White Sauce, are usually milk, bone broth, vegetable broth or cream.
Milk
Milk is my go-to for white sauce. The result is a beautiful white and creamy sauce that you can do so many things with, you can even make a sweet dish like ‘melkkos’ (a traditional South African dish). You can layer your lasagne now, or add grated cheese and stir sauce into cooked macaroni for a delicious macaroni and cheese.
Other liquids to try:
- Bone broth
Bone broth will add flavour and nutrition to your white sauce. Use all broth or half broth, half milk for a wonderful creamy and meaty sauce.
- Vegetable broth
For a vegetarian option you can use vegetable broth which will also increase the nutrition of the sauce.
- Water
If you are all out of milk or broth, as a last resort you can use water to thin your sauce, just add roasted, minced garlic and perhaps ginger to deepen the overall flavour.
Other common questions
What is white sauce made of?
White sauce originated in France and consist of butter, flour and milk.
Why do my sauce have lumps?
Lumps are caused when whisking not frequent enough and the bottom of the sauce starts to cook and thicken before the top. Just make sure to keep whisking, especially in the first few minutes. If lumps does happen (it happens to the best of us, don’t worry), just take out your stick blender and carefully blend until smooth. Or you can also push the sauce through a mesh strainer.
NOTE – Do not blend for too long as that can cause gluten development in the flour and leave you with a gluey sauce. (Ask me how I know)
What is the fancy name for white sauce?
- Béchamel – A béchamel is a base in many French dishes and made with a white roux (butter and flour) milk and flavoured with nutmeg.
- Roux – A roux is a mixture of equal parts fat and flour by weight, which is used as a thickening agent in many different dishes. Such as this Creamy White Sauce. You can cook the mixture longer for a deeper flavour. It is measured in 4 stages: white, blond, brown, and dark brown.
Simple Creamy White Sauce Recipe
Ingredients
- 50ml Butter
- 50ml Flour
- 500ml Milk
- 1/2tsp Salt
Method
- Melt butter on medium heat in a heavy bottom pot.
- Add flour and whisk until no more flour is visible.
- Keep whisking and cooking on medium heat for 5minutes.
- Add 500ml milk and whisk, making sure you get into the corners of the pot.
- Add remaining milk and keep whisking and heating until the sauce thickens and it starts to boil.
- Turn off the heat and use as is or in a recipe calling for White Sauce (Roux).
Simple Creamy White Sauce (Roux) Printable Recipe
Creamy White Sauce
What is the secret to get this Simple Creamy White Sauce (Roux) perfect every time?
The secret to a perfect Simple Creamy White Sauce (roux) is to get the ratios right, cooking before adding fluid, stirring continuesly, as it can burn easily or form lumps while thickening.
Ingredients
- 50ml Butter
- 50ml Flour
- 500ml Milk
- 1/2tsp Salt
Instructions
- Melt butter on medium heat in a heavy bottom pot.
- Add flour and whisk until no more flour is visible.
- Keep whisking and cooking on medium heat for 5minutes.
- Add 500ml milk and whisk, making sure you get into the corners of the pot.
- Add remaining milk and keep whisking and heating until the sauce thickens and it starts to boil.
- Turn off the heat and use as is or in a recipe calling for White Sauce (Roux).
Once Upon A White Sauce
I love using white sauce in my cooking as it very quickly and easily adds flavour, lengthens your dish and make everything a lot creamier and delicious. We have our own cows and have an abundant supply of milk that we are very grateful for. One way that we love to use up a lot of milk is by making melkkos.
Melkkos
Melkkos is a traditional South African sweet dish that starts with a white sauce.
Recipe for 4 servings
- 100ml butter
- 100ml flour
- 4 cups milk
- 1 tsp salt
- 4 eggs beaten
- 125ml sugar
- 15ml Vanilla
- Cinnamon sugar mix for serving
Method
Melt the butter and add the flour, cook for 5minutes until flour is fully cooked.
Add milk little by little and whisk continuously.
Bring to a boil.
Whisk eggs and add a little of the white sauce to the eggs and whisk vigorously so the egg slowly increase in temperature but not cook yet. Pour egg mixture back in with the original white sauce and whisk very well, bringing it back to a boil.
Add salt, sugar and vanilla and take the sauce off the heat.
This we call melkkos and we serve it with a sprinkle of cinnamon sugar on top to taste.
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