White Sauce (Bechamel Sauce)

As promised, this is my basic white sauce recipe, which doubles and triples beautifully just like the pancake recipe.  Use this as a base for a soufflé, cheese sauce, onion sauce or use as is for with your savoury pancakes or over broccoli and cauliflower and brussel sprouts (if you need to hide them a bit like I have to for certain people).  We enjoy our white sauce with quite a bit of pepper as you can see from the photo and I always use white pepper but you can substitute black if you prefer.

White Sauce


30ml butter
30ml flour
250ml milk
Salt and white pepper to taste
Pinch of dry mustard powder – optional


  1. In a small saucepan melt the butter over a medium heat.
  2. Add the flour stirring to form a roux.
  3. Add the milk and salt, pepper and mustard and stir until boiling and thickened.

35 thoughts on “White Sauce (Bechamel Sauce)

  1. Not mention white sauce as the base for creamed tuna, which I’m about to post because my son wants to know how to make it. Sometimes it’s easier to write it than describe it over the telephone! 🙂

    And I totally agree with the use of white pepper, unless …. you happen to have pink peppercorns in which case it adds a very pretty touch.

  2. This is such an easy and versatile sauce, Mandy, and probably the first one I learned to make. This is one of your posts that I’m sure will be referenced by many people as time goes by.

  3. I remember learning to make a “white sauce” it was called… then my sister-in-law (very French) called hers bechamel and I was mystified.. I love your recipe, perfect description for this favorite sauce:)

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