Simple & Foolproof White Sauce

Simple & Foolproof White Sauce

Since this is made slowly over low heat, there isn't much chance for things to go wrong. Homemade white sauce makes all other white sauces pale in comparison.

Ingredients: 4 servings (for casseroles or dishes prepared au gratin)

40 g
Flour (cake flour)
4 tablespoons
400 ml
Heavy cream
50 ml


1. Place a frying pan over medium heat and add the butter and flour.
2. While mixing with a wooden spatula, dissolve the flour in the butter. Keep stirring and allow the flour to cook for about 1.5 minutes. Do this over low-medium heat and be careful that the mixture doesn't burn.
3. Turn the heat down to low, then add 50 ml milk. Mix the milk in very quickly and thoroughly then add 50 ml of milk 3 more times, while continuously mixing.
4. Turn the heat back up to medium and bring the mixture to a boil. Once boiled, the sauce should start to thicken. At this point, add 100 ml of milk at a time in two batches to the mixture and continue to stir slowly without stopping.
5. Lastly, add the cream and bring to a boil once more.
6. It's ready It should be smooth without any lumps.
7. If you fancy it, please make some white sauce and give this recipe a go. "Taro & Miso Butter Gratin" Recipe ID: 2027971

Story Behind this Recipe

I watched a TV programme a long time ago where the cook showed how to make béchamel sauce. I thought it looked really difficult...and it was!
So I made a simpler version of the recipe. This is now how we always make it at home.