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    Home » Recipes » Vegetarian/Vegan Meals

    How to Make a 3-Ingredient Simple White Sauce

    November 28, 2016 By Monika Last Updated November 5, 2020 16 Comments

    Jump to Recipe
    White sauce in pot with metal whisk and spices in background.

    This post contains step by step instructions for making a 3-ingredient simple white sauce. Use it as a base for other sauces, in casseroles, stews, mac and cheese and much more. The post provides links to easy white sauce recipes.

    Simple white sauce in black saucepan wrapped in colourful cloth, with whisk, fresh parsley, and peppercorns, onion and garlic cloves scattered around.

    Today I am going to show you how to make a 3-ingredient simple white sauce.

    Whether Italian or French (its origin can be traced to both countries though the name 'bechamel', as it's also called, suggests it's French but let's not worry about that) the basic white sauce and its various adaptations are popular in many cuisines.

    You can use this sauce as a thickener, it also keeps the other ingredients moist, enhances flavour and adds richness. (Without necessarily too many calories).

    Equipment you'll need

    • Kitchen scale/measuring cup
    • Medium size saucepan and whisk

    Top down view of bechamel white sauce in saucepan wrapped in cloth, with whisk, onion, garlic and spices around saucepan.

    How to make a 3-ingredient simple white sauce

    This simple white sauce recipe contains only 3 ingredients: butter, flour and milk (which, when combined, can only produce one colour - white!).  And the only 'tricky' bit to making it successfully is knowing which ingredient comes first, second and third.  Because if you use the wrong sequence your sauce is likely to be lumpy.

    So it's important to start off with the butter, then add the flour, then the milk.  In that order!

    1.In a saucepan gently melt the butter, add the flour and whisk in until a smooth, thick paste forms.

    Thick paste (roux) in black saucepan on cooling rack with green whisk in background.

    2. Add some of the milk, increase the heat and whisk until the mixture starts to thicken. Gradually pour in the rest of the milk (or some of it if you want quite a thick sauce) and continue whisking until the sauce thickens again and starts bubbling up.  Simmer for 3 more minutes stirring frequently. Your white sauce is ready.

    Thick white sauce in black pot with hand holding green whisk on top of rack, with milk in dish at the top.

    Seasoning is optional in this recipe and depends on how you are going to use it.  I recommend adding some seasoning if you aren't planning to add any other ingredients to the sauce (such as spices or herbs).

    Versatility

    Many white sauce recipes recommend infusing the milk prior to making the sauce by adding raw onion, nutmeg, fresh parsley, peppercorns, cloves or other ingredients.  The mixture is then brought to simmering point, strained and the flavourings discarded.

    I think this method works well in many recipes but it's not always necessary.  You can always add herbs and spices to the sauce itself. (Bear in mind that this, however, might affect the colour of the sauce).  My aim is to show you the right technique (one that's always worked for me) of making a simple bechamel.  The choice of any additional ingredients is yours.

    Simple white sauce in black saucepan wrapped in colourful cloth with peppercorns, onion and garlic cloves scattered around.

    How to adapt bechamel - easy white sauce recipes

    For example, in my turkey meatballs in white sauce I added mustard, white wine and a bit of fromage frais for a richer, creamier consistency.

    This creamy spinach mac and cheese is a good example of how other ingredients can affect the appearance of this white pasta sauce.  You guessed it, it's bright green!

    In this buckwheat macaroni cheese recipe I added cream cheese and a bit of mustard to the sauce for sharpness.

    My chicken and mushroom casserole contains another variation of the bechamel.  I swapped butter for oil and added wine to the sauce but the basic method is the same.

    This easy chicken in white sauce recipe contains a few additional ingredients for more flavour though the sauce comes together very quickly.

    These are just a few examples of how you can make this basic white sauce recipe work for you.  You can easily adapt it to suit your dish.

    Check out ALL my recipes where I've used this simple white sauce.

    Consistency of white sauce

    The proportions in this simple white sauce recipe make a moderately thick sauce.  Not too runny but not too thick either.  If you need a runnier or thicker consistency simply add a little less or more flour (± 5 g).  If you don't use your sauce straight away it may become too thick.   Add a splash of milk/water and heat it up again whisking all the time.

    *Note: It's essential that you use a whisk to make this sauce.  If you use a spoon the sauce may end up a little lumpy.

    Keep in touch!

    If you make this simple white sauce recipe let me know in the comments below. I'd love to know how you flavoured it.

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    White sauce in black saucepan wrapped in colourful cloth, with whisk, fresh parsley, and peppercorns, onion and garlic cloves scattered around.

    How To Make a 3-Ingredient Simple White Sauce

    Step by step instructions on how to make a 3-ingredient simple white sauce - use it as a base for other sauces, in casseroles, stews, mac and cheese and much more.
    5 from 6 votes
    Print Pin Rate
    Course: Sauce, Side
    Cuisine: International, vegetarian
    Prep Time: 2 minutes
    Cook Time: 8 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Calories: 82kcal
    Author: Monika Dabrowski

    Ingredients

    • 1½-1â…” cups (370-400 ml) semi-skimmed milk
    • 2 tablespoons (30 g) butter
    • 2½ tablespoons (25 g) flour
    • Salt and white pepper to taste (optional)

    Instructions

    • In a saucepan melt the butter (on a low heat, taking care not to brown it). Add the flour and combine using a whisk. Once the mixture has thickened gradually add the milk stirring with the whisk all the time. You can increase the heat a little to speed things up, but whisk continuously to prevent lumps from forming and the sauce from sticking to the bottom of the pan.
    • Once all the milk has been added season and simmer gently for about 3 minutes, stirring all the time. If you don't use the sauce immediately it will thicken after a while. Just add a bit of milk/water when you are ready to use it and heat it up gently stirring all the time (you may have to adjust the seasoning too).

    Notes

    • Use a whisk, rather than spoon, to make the sauce in order to ensure it's smooth.
    • Add the milk gradually whisking all the time.
    • Season according to preference - see suggestions in post.
    • Reheating: The sauce will thicken after a while so whisk in a bit of milk/water to loosen it when you reheat it. 

    Nutrition

    Serving: 1serving | Calories: 82kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 188IU | Calcium: 74mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Loretta Scurato

      June 26, 2022 at 7:06 pm

      It sounds great, but I am baffled by the conversion amounts in U.S. Customary. I do not know how I would measure odd amounts like 1.56 cups ok milk, etc. All cooking is measured in common amounts, like 1 cup, 3/4 ounces. etc. Too bad I can't try this.

      Reply
      • Monika

        June 27, 2022 at 11:08 am

        Hi Loretta, thanks for your feedback. The measurements are automatically generated and I know it can be confusing. I am currently in the process of fixing it for all my recipes but it takes time. If you would like to make this sauce use the following measurements: 1.5 cups of milk, 2 tablespoons of butter, 2.5 tablespoons of flour. Add a little more milk if you want to loosen the consistency of the sauce (after you've made it). Hope this helps:)

        Reply
    2. Pauline

      August 13, 2020 at 12:07 pm

      Please explain how your sauce is low in calories. I am really worried right now as dr says my cholesterol is 12.5?. I want a low fat, low calorie white sauce - please help

      Reply
      • Monika

        August 16, 2020 at 8:49 am

        Simply by using semi-skimmed milk (light milk). If you look at the nutritional information at the bottom of the recipe you'll see how many calories there are.

        Reply
    3. Chloe Edges

      January 29, 2020 at 10:28 am

      5 stars
      Perfect! No faffing involved. I had a massive argument with someone somewhere on the internet last year who was talking about a bechamel taking at least half an hour to make. I told her I'd just whipped up a delicious one in about 6 minutes and her head practically fell off. She denied that it was remotely possible because she was king of all cooking and had trained somewhere fancy. I told her to ask for a refund because they're having her waste a lot of time. I think she had an anyurism at that point 😂😂😂

      Reply
      • Monika

        February 02, 2020 at 8:52 am

        Thanks Chloe! You can probably cook a white sauce for half an hour but why would you?😀 It really is a quick sauce to make.

        Reply
    4. David Kusie

      March 04, 2018 at 1:50 am

      Combine this with sliced had boiled eggs, cubed ham, and pour over a bed of chow mein noodles and you have my mother's second greatest creation. It may sound weird, but total comfort food.

      Reply
      • Monika

        March 04, 2018 at 10:53 am

        Everyone has their own idea of what the best comfort food is - not weird at all:)

        Reply
    5. Eb Gargano / easypeasyfoodie.com

      December 01, 2016 at 6:05 pm

      I love making white sauce - I know it can be a nightmare for some, but I find it really therapeutic. This looks a very good recipe - I love how simple you've kept it. Thanks for linking up to #CookBlogShare 🙂 Eb x

      Reply
      • Monika

        December 01, 2016 at 6:12 pm

        Thanks Eb! I find cooking in general therapeutic! People would cook more if they knew how good it is for the soul:)

        Reply
    6. hijackedbytwins

      November 30, 2016 at 9:27 pm

      This is something that we should all know how to make, once you have the sauce basics you can do so much with it. Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        November 30, 2016 at 9:56 pm

        Thanks Kirsty!

        Reply
    7. Colletta

      November 29, 2016 at 11:58 am

      Just looking at this makes my mouth water!

      I hope you can stop by:

      http://collettaskitchensink.blogspot.com/2016/11/family-time-tuesday-december-bride-and.html

      Colletta

      Reply
      • Monika

        November 29, 2016 at 12:58 pm

        Thanks Colletta! I've had a look at your lovely blog and tried to leave a comment but I don't think it worked:( I've liked your facebook page, I think that worked at least:)

        Reply
    8. Jacqui Bellefontaine

      November 29, 2016 at 10:41 am

      Always good to see the basics. A good white sauce can be the making of so many fabulous dishes

      Reply
      • Monika

        November 29, 2016 at 11:11 am

        Thanks Jacqui!

        Reply

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