30 Recipes Using A White Sauce

30 Recipes Using A White Sauce. If there’s one kitchen skill I wish every young mom and dad would learn, it’s how to make a basic white sauce. It takes three humble ingredients most of us already have on hand: butter, flour, and milk. With those three things and about ten minutes at the stove, you can make mac and cheese, gravy, pot pie, chowder, casseroles, and so much more. Soup Pan, Casserole Pan, Frying Pan.

A white sauce starts with a roux, which is simply fat and flour cooked together. When you whisk milk into that roux, it thickens into a smooth, creamy sauce. The French call it béchamel, our grandmothers called it white sauce, and many of us just call it supper. My ROUX is always 1/2 cup butter, 1 cup flour, and a half gallon of milk. Yes, I still think I’m cooking for a large family instead of just 2 people. That’s how I roll.

I love this skill for another reason too. When you know how to make a white sauce, you no longer need to keep shelves of canned cream soups in your pantry. Flour stores well, butter freezes beautifully, and Instant or powdered milk works perfectly in a pinch. That’s scratch cooking and food storage working hand in hand.

How To Make A Basic White Sauce

Medium White Sauce (makes about 1 cup)

Ingredients:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1/4 teaspoon salt

A pinch of pepper

Instructions:

Step 1: Melt the butter in a saucepan over medium heat.

Step 2: Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. This cooks away the raw flour taste. Don’t let it brown.

Step 3: Slowly pour in the milk while whisking. Adding it a little at a time helps prevent lumps.

Step 4: Keep stirring until the sauce bubbles and thickens, about 3 to 5 minutes.

Step 5: Season with salt and pepper.

Thin White Sauce: 1 tablespoon butter, 1 tablespoon flour, 1 cup milk. Great for soups.

Thick White Sauce: 3 tablespoons butter, 3 tablespoons flour, 1 cup milk. Great for binding casseroles and croquettes.

Pantry Tip: Mix 1/3 cup of instant powdered milk with 1 cup of water to replace 1 cup of fresh milk. Warm milk blends into the roux more smoothly than cold milk, so I often warm mine first.

Now let’s put that white sauce to work.

Recipe 1: Classic Homemade Mac and Cheese

This is the recipe that makes kids fall in love with white sauce.

Ingredients:

8 ounces elbow macaroni

4 tablespoons butter

4 tablespoons flour

2 1/2 cups milk

2 cups shredded cheddar cheese

1/2 teaspoon salt

1/4 teaspoon dry mustard

Instructions:

Step 1: Cook the macaroni according to package directions and drain.

Step 2: Melt the butter, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook until thickened.

Step 3: Remove from heat and stir in the cheese, salt, and mustard until melted.

Step 4: Fold in the macaroni and serve, or bake in a buttered dish at 350°F (176°C) for 20 minutes.

Recipe 2: Chicken Pot Pie

Comfort food at its finest, and a wonderful way to use leftover or canned chicken.

Ingredients:

1/3 cup butter

1/3 cup flour

1 1/2 cups chicken broth

2/3 cup milk

2 cups cooked chicken, diced

2 cups frozen mixed vegetables

Salt and pepper to taste

2 pie crusts

Instructions:

Step 1: Preheat the oven to 425°F (218°C) and line a pie plate with one crust.

Step 2: Melt the butter, whisk in the flour, and cook for 1 minute. Whisk in the broth and milk and cook until thick.

Step 3: Stir in the chicken, vegetables, salt, and pepper.

Step 4: Pour into the crust, top with the second crust, seal the edges, and cut a few slits.

Step 5: Bake for 30 to 35 minutes until golden.

Recipe 3: Biscuits and Sausage Gravy

Here, the sausage drippings join the butter to make the roux. Pure country goodness.

Ingredients:

1 pound breakfast sausage

2 tablespoons butter

1/3 cup flour

3 cups milk

1/2 teaspoon black pepper

Salt to taste

Hot biscuits

Instructions:

Step 1: Brown the sausage in a large skillet, breaking it into crumbles. Don’t drain.

Step 2: Add the butter, then sprinkle the flour over the sausage and stir for 2 minutes.

Step 3: Slowly stir in the milk and cook until thick and bubbly.

Step 4: Season generously with pepper and serve over split biscuits.

Recipe 4: Creamed Chipped Beef on Toast

A depression era classic that’s still a breakfast favorite in many homes.

Ingredients:

4 tablespoons butter

4 tablespoons flour

2 cups milk

5 ounces dried beef, chopped

Pepper to taste

Toast

Instructions:

Step 1: Melt the butter and add the dried beef. Cook for 2 minutes.

Step 2: Sprinkle in the flour and stir for 1 minute.

Step 3: Slowly add the milk and cook until thickened.

Step 4: Season with pepper. The beef is salty, so taste before adding salt. Serve over toast.

Recipe 5: Scalloped Potatoes

Tender potato slices baked in creamy sauce. A holiday staple at our house.

Ingredients:

6 medium potatoes, thinly sliced

1 small onion, thinly sliced

4 tablespoons butter

4 tablespoons flour

2 1/2 cups milk

1 teaspoon salt

1/4 teaspoon pepper

Instructions:

Step 1: Preheat the oven to 350°F (176°C), and butter a 2-quart baking dish.

Step 2: Make a white sauce with the butter, flour, and milk. Season with salt and pepper.

Step 3: Layer the potatoes and onion in the dish, pouring sauce over each layer.

Step 4: Cover and bake for 1 hour, then uncover and bake for an additional 30 minutes, until tender and golden.

Recipe 6: Tuna Noodle Casserole

An economical pantry meal made with shelf-stable canned tuna.

Ingredients:

8 ounces egg noodles

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 cup shredded cheddar

2 cans tuna, drained

1 cup frozen peas

1/2 cup crushed crackers

Instructions:

Step 1: Cook the noodles and drain. Preheat the oven to 375°F(190°C).

Step 2: Make a white sauce with the butter, flour, and milk. Stir in the cheese until melted.

Step 3: Fold in the noodles, tuna, and peas.

Step 4: Spread in a baking dish, top with crushed crackers, and bake for 25 minutes.

Recipe 7: Creamy Parmesan Chicken Fettuccine

A lighter, budget-friendly take on Alfredo.

Ingredients:

12 ounces fettuccine

3 tablespoons butter

2 cloves garlic, minced

3 tablespoons flour

2 cups milk

1 cup grated Parmesan

2 cups cooked chicken, sliced

Salt and pepper

Instructions:

Step 1: Cook the pasta and drain.

Step 2: Melt the butter and cook the garlic for 30 seconds. Whisk in the flour, then slowly add the milk and cook until thick.

Step 3: Stir in the Parmesan, salt, and pepper.

Step 4: Toss with the pasta and chicken.

Recipe 8: White Chicken and Spinach Lasagna

A creamy twist on traditional lasagna that even picky eaters enjoy.

Ingredients:

9 lasagna noodles, cooked

6 tablespoons butter

6 tablespoons flour

4 cups milk

1 cup Parmesan

3 cups cooked chicken, shredded

10 ounces frozen spinach, thawed and squeezed dry

2 cups shredded mozzarella

Instructions:

Step 1: Preheat the oven to 375°F(190°C).

Step 2: Make a white sauce with the butter, flour, and milk. Stir in the Parmesan.

Step 3: In a 9×13 pan, layer sauce, noodles, chicken, spinach, and mozzarella. Repeat for three layers, ending with sauce and mozzarella.

Step 4: Cover with foil and bake for 35 minutes, then uncover and bake for 10 minutes more.

Recipe 9: Croque Monsieur (Baked Ham and Cheese Sandwiches)

A fancy name for the best ham-and-cheese sandwich you’ll ever eat.

Ingredients:

8 slices of bread

8 slices of ham

1 1/2 cups shredded Swiss cheese

2 tablespoons butter

2 tablespoons flour

1 cup milk

Pinch of nutmeg

Instructions:

Step 1: Preheat the oven to 400°F (204°C).

Step 2: Make a white sauce with the butter, flour, and milk. Add the nutmeg and half the cheese.

Step 3: Build sandwiches with ham and a little cheese. Place on a baking sheet.

Step 4: Spread white sauce over the tops, sprinkle with remaining cheese, and bake for 10 minutes. Broil for 2 minutes until bubbly.

Recipe 10: Creamed Spinach

A steakhouse favorite that’s easy to make at home.

Ingredients:

2 tablespoons butter

1 small onion, minced

2 tablespoons flour

1 cup milk

20 ounces frozen spinach, thawed and squeezed dry

1/4 cup Parmesan

Salt, pepper, and nutmeg

Instructions:

Step 1: Melt the butter and cook the onion until soft.

Step 2: Whisk in the flour, then the milk, and cook until thickened.

Step 3: Stir in the spinach and Parmesan. Season and heat through.

Recipe 11: Creamed New Potatoes and Peas

My grandmother served this every spring when the first garden peas came in.

Ingredients:

1 1/2 pounds small red potatoes

2 cups peas, fresh or frozen

3 tablespoons butter

3 tablespoons flour

2 cups milk

Salt and pepper

Instructions:

Step 1: Boil the potatoes until tender. Add the peas for the last 3 minutes and drain.

Step 2: Make a white sauce with the butter, flour, and milk. Season well.

Step 3: Pour over the potatoes and peas and stir gently.

Recipe 12: Cauliflower Cheese Bake

A cozy side dish that turns plain cauliflower into something special.

Ingredients:

1 large head cauliflower, cut into florets

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 1/2 cups sharp cheddar

1/2 teaspoon dry mustard

Instructions:

Step 1: Preheat the oven to 375°F(190°C).

Boil the cauliflower for 5 minutes and drain well.

Step 2: Make a white sauce, then stir in the mustard and 1 cup of cheese.

Step 3: Place the cauliflower in a baking dish, pour the sauce over it, and top with remaining cheese.

Step 4: Bake for 25 minutes, until golden.

Recipe 13: Broccoli Cheddar Soup

Better than the restaurant version, and ready in about 30 minutes.

Ingredients:

4 tablespoons butter

1 small onion, diced

1/4 cup flour

2 cups milk

2 cups chicken broth

3 cups broccoli florets, chopped

1 carrot, grated

2 cups shredded cheddar

Instructions:

Step 1: Melt the butter and cook the onion until soft.

Step 2: Whisk in the flour, then slowly add the milk and broth. Simmer until slightly thickened.

Step 3: Add the broccoli and carrot. Simmer for 15 minutes until tender.

Step 4: Stir in the cheese until melted.

Recipe 14: Chicken à la King

An old-fashioned dish that deserves a comeback.

Ingredients:

4 tablespoons butter

1 cup sliced mushrooms

1/2 green bell pepper, diced

1/4 cup flour

1 cup chicken broth

1 cup milk

2 cups cooked chicken, diced

1/4 cup diced pimentos

Toast, rice, or biscuits

Instructions:

Step 1: Melt the butter and cook the mushrooms and pepper until tender.

Step 2: Stir in the flour, then add the broth and milk. Cook until thick.

Step 3: Add the chicken and pimentos and heat through.

Step 4: Serve over toast, rice, or biscuits.

Recipe 15: Homemade Creamed Corn

Nothing like the canned kind. Sweet, creamy, and simple.

Ingredients:

2 tablespoons butter

2 tablespoons flour

1 cup milk

4 cups corn kernels, fresh or frozen

1 tablespoon sugar

Salt and pepper

Instructions:

Step 1: Make a white sauce with the butter, flour, and milk.

Step 2: Stir in the corn and sugar.

Step 3: Simmer 8 to 10 minutes. Season to taste.

Recipe 16: Homemade Cream of Chicken Soup Substitute

Use this anywhere a recipe calls for one can of condensed cream soup.

Ingredients:

3 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

1/2 cup milk

1/4 teaspoon salt

Pinch of garlic powder and onion powder

Instructions:

Step 1: Melt the butter and whisk in the flour.

Step 2: Slowly add the broth and milk, whisking until very thick.

Step 3: Season and use right away. For cream of mushroom, cook 1/2 cup chopped mushrooms in the butter first.

Recipe 17: Loaded Baked Potato Soup

A hearty, filling soup that stretches a few potatoes a long way.

Ingredients:

4 large potatoes, peeled and diced

4 tablespoons butter

1/4 cup flour

4 cups milk

1 cup shredded cheddar

1/2 cup sour cream

Crumbled bacon and green onions for topping

Instructions:

Step 1: Boil the potatoes until tender and drain.

Step 2: In a large pot, make a white sauce with the butter, flour, and milk.

Step 3: Add the potatoes and mash some of them right in the pot to thicken the soup.

Step 4: Stir in the cheese and sour cream. Top each bowl with bacon and green onions.

Recipe 18: Simple Clam Chowder

Canned clams make this a true pantry-friendly soup.

Ingredients:

4 slices bacon, chopped

1 onion, diced

3 tablespoons butter

1/4 cup flour

2 cups milk

2 cans minced clams with juice

2 potatoes, diced

Salt and pepper

Instructions:

Step 1: Cook the bacon until crisp. Add the onion and cook until soft.

Step 2: Add the butter, then stir in the flour.

Step 3: Slowly add the milk and clam juice. Add the potatoes and simmer for 15 minutes until tender.

Step 4: Stir in the clams and heat through.

Recipe 19: Eggs Goldenrod

A sweet old recipe of creamed eggs on toast, perfect for using up hard-boiled eggs.

Ingredients:

6 hard-boiled eggs

3 tablespoons butter

3 tablespoons flour

2 cups milk

Salt and pepper

Toast

Instructions:

Step 1: Separate the yolks from the whites. Chop the whites and press the yolks through a sieve.

Step 2: Make a white sauce and season it. Stir in the chopped whites.

Step 3: Spoon over toast and sprinkle the sieved yolks on top so they look like goldenrod flowers.

Recipe 20: Chicken Divan

Chicken and broccoli baked in a creamy cheese sauce.

Ingredients:

4 cups broccoli florets, steamed

3 cups cooked chicken, sliced

3 tablespoons butter

3 tablespoons flour

1 cup chicken broth

1 cup milk

1 cup shredded cheddar

1/2 cup breadcrumbs

Instructions:

Step 1: Preheat the oven to 350°F (176°C).

Step 2: Make a sauce with the butter, flour, broth, and milk. Stir in the cheese.

Step 3: Layer the broccoli and chicken in a baking dish and pour the sauce over.

Step 4: Top with breadcrumbs and bake for 30 minutes.

Recipe 21: Ham and Noodle Casserole

The perfect way to use leftover holiday ham.

Ingredients:

8 ounces egg noodles, cooked

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 1/2 cups shredded Swiss or cheddar

2 cups cooked ham, diced

1 cup frozen peas

Instructions:

Step 1: Preheat the oven to 350°F (176°C).

Step 2: Make a white sauce and stir in 1 cup of cheese.

Step 3: Combine with the noodles, ham, and peas.

Step 4: Spread in a baking dish, top with remaining cheese, and bake for 25 minutes.

Recipe 22: Turkey Tetrazzini

A family favorite after Thanksgiving.

Ingredients:

8 ounces spaghetti, cooked

4 tablespoons butter

8 ounces mushrooms, sliced

1/4 cup flour

2 cups chicken broth

1 cup milk

1/2 cup Parmesan

3 cups cooked turkey, diced

Instructions:

Step 1: Preheat the oven to 350°F (176°C).

Step 2: Cook the mushrooms in the butter. Stir in the flour, then add the broth and milk. Cook until thick.

Step 3: Stir in half the Parmesan, the turkey, and the spaghetti.

Step 4: Spread in a baking dish, top with remaining Parmesan, and bake for 30 minutes.

Recipe 23: Swedish Meatballs

Tender meatballs in a rich, creamy gravy.

Ingredients:

1 pound frozen or homemade meatballs, cooked

3 tablespoons butter

3 tablespoons flour

1 cup beef broth

1 cup milk

1 teaspoon Worcestershire sauce

Pinch of allspice

Egg noodles or mashed potatoes

Instructions:

Step 1: Melt the butter and whisk in the flour.

Step 2: Slowly add the broth and milk and cook until thick.

Step 3: Stir in the Worcestershire and allspice.

Step 4: Add the meatballs and simmer for 10 minutes. Serve over noodles or potatoes.

Recipe 24: Garlic White Sauce Pizza

A fun change from red sauce pizza night.

Ingredients:

1 pizza crust

2 tablespoons butter

3 cloves garlic, minced

2 tablespoons flour

1 cup milk

1/4 cup Parmesan

2 cups shredded mozzarella

Toppings such as chicken, spinach, or mushrooms

Instructions:

Step 1: Preheat the oven to 450°F (232°C).

Step 2: Cook the garlic in the butter for 30 seconds. Whisk in the flour, then the milk, and cook until thick. Stir in the Parmesan.

Step 3: Spread over the crust, then add the mozzarella and toppings.

Step 4: Bake 12 to 15 minutes until bubbly.

Recipe 25: Creamed Salmon on Biscuits

Canned salmon from your food storage becomes a quick, satisfying supper.

Ingredients:

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 can salmon, drained and flaked

1 cup frozen peas

Salt and pepper

Biscuits or toast

Instructions:

Step 1: Make a white sauce with the butter, flour, and milk.

Step 2: Stir in the salmon and peas.

Step 3: Heat through, season, and spoon over split biscuits.

Recipe 26: Scratch Cheesy Potato Casserole (Funeral Potatoes)

The beloved church potluck dish, made without canned soup.

Ingredients:

30 ounces frozen shredded hash browns, thawed

4 tablespoons butter

1/4 cup flour

1 cup chicken broth

1 cup milk

1 cup sour cream

2 cups shredded cheddar

2 cups crushed cornflakes mixed with 3 tablespoons melted butter

Instructions:

Step 1: Preheat the oven to 350°F (176°C).

Step 2: Make a sauce with the butter, flour, broth, and milk. Cool slightly and stir in the sour cream and cheese.

Step 3: Fold in the hash browns and spread in a 9×13 pan.

Step 4: Top with the buttered cornflakes and bake for 45 minutes.

Recipe 27: Creamy White Chicken Enchiladas

A mild, creamy enchilada the whole family will enjoy.

Ingredients:

3 tablespoons butter

3 tablespoons flour

1 cup chicken broth

1 cup milk

1 cup sour cream

1 can diced green chiles

3 cups cooked chicken, shredded

2 cups shredded Monterey Jack

10 flour tortillas

Instructions:

Step 1: Preheat the oven to 350°F (176°C).

Step 2: Melt the butter, whisk in the flour, then add the broth and milk. Cook until thick. Remove from heat and stir in the sour cream and chiles.

Step 3: Fill each tortilla with chicken and a little cheese, roll, and place in a 9×13 pan.

Step 4: Pour the sauce over the top, sprinkle with remaining cheese, and bake for 25 minutes.

Recipe 28: Scratch Green Bean Casserole

Just in time for the holidays, and so much better than the canned version.

Ingredients:

1-1/2 pounds green beans, trimmed and blanched

3 tablespoons butter

8 ounces mushrooms, chopped

3 tablespoons flour

1 cup chicken broth

1 cup milk

Salt and pepper

1 1/2 cups crispy fried onions

Instructions:

Step 1: Preheat the oven to 375°F(190°C).

Step 2: Cook the mushrooms in the butter. Stir in the flour, then add the broth and milk. Cook until thick and season.

Step 3: Stir in the green beans and half the onions.

Step 4: Spread in a baking dish and bake for 20 minutes. Top with remaining onions and bake 5 minutes more.

Recipe 29: Warm Spinach Artichoke Dip

A party favorite that’s wonderful with crackers, chips, or bread.

Ingredients:

2 tablespoons butter

2 tablespoons flour

1 cup milk

4 ounces cream cheese

1/2 cup Parmesan

1 cup mozzarella

10 ounces frozen spinach, thawed and squeezed dry

1 can artichoke hearts, drained and chopped

Instructions:

Step 1: Preheat the oven to 375°F(190°C).

Step 2: Make a white sauce, then stir in the cream cheese and Parmesan until smooth.

Step 3: Add the spinach, artichokes, and half the mozzarella.

Step 4: Spread in a small baking dish, top with remaining mozzarella, and bake for 20 minutes.

Recipe 30: Cheesy Broccoli Rice Casserole

An easy side dish or meatless main that uses pantry rice.

Ingredients:

3 cups cooked rice

3 cups broccoli florets, steamed

3 tablespoons butter

1 small onion, diced

3 tablespoons flour

2 cups milk

2 cups shredded cheddar

Instructions:

Step 1: Preheat the oven to 350°F (176°C).

Step 2: Cook the onion in the butter. Whisk in the flour, then the milk, and cook until thick. Stir in 1-1/2 cups of cheese.

Step 3: Combine with the rice and broccoli.

Step 4: Spread in a baking dish, top with remaining cheese, and bake for 25 minutes.

Tips For A Perfect White Sauce Every Time

Use a whisk, not a spoon. A whisk breaks up lumps before they form. Kitchen Whisk, Stainless Steel Whisk.

Add the milk slowly. Pouring it all in at once is the most common cause of lumpy sauce.

Cook the roux for at least one minute. This removes the raw flour taste.

Keep the heat at medium. High heat can scorch milk quickly.

If your sauce is too thick, whisk in a little more milk. If it is too thin, simmer a few minutes longer.

If lumps appear, pour the sauce through a strainer or give it a quick whirl with an immersion blender.

Frequently Asked Questions

What is the difference between a white sauce and a roux?

A roux is the cooked mixture of butter and flour. A white sauce is what you get when you whisk milk into that roux.

Can I make white sauce ahead of time?

Yes. Refrigerate it for up to 3 days with plastic wrap pressed on the surface so a skin doesn’t form. Rewarm slowly with a splash of milk.

Can I freeze white sauce?

Yes, for up to 3 months. It may separate a bit when thawed, but a good whisking brings it back together.

Can I use powdered milk?

Absolutely. Reconstituted powdered milk works beautifully, making white sauce a wonderful food-storage skill.

Can I make it gluten-free?

Many cooks use a gluten-free flour blend or sweet rice flour with good results. Cornstarch also thickens milk, though the texture is a little different.

Final Word

Learning to make a white sauce is one of those simple kitchen skills that pay off for a lifetime. With butter, flour, and milk, you can feed your family dozens of comforting meals without relying on expensive convenience foods. Stock up on flour, keep some butter in the freezer, and tuck a few cans of powdered milk in your pantry. When the grocery store shelves are thin, or the budget is tight, you’ll still be able to put a warm, creamy, homemade meal on the table. Pick one recipe this week and give it a try. I think you’ll be amazed at how easy it is. May God bless this world, Linda