Every dedicated home cook needs a reliable, go-to Easy Creamy White Sauce Recipe in their toolkit! Also known as béchamel, this classic mother sauce is the secret to countless creamy dishes, from rich lasagne and decadent macaroni and cheese to comforting savoury bakes. This recipe is particularly popular in South African kitchens, forming the base of many beloved meals.
If you’ve ever struggled with a lumpy, grainy, or bland white sauce, this recipe is for you! Our straightforward, step-by-step guide will help you create a perfectly smooth, velvety sauce every time, with just a few pantry staples. We’ll share all the essential tips for mastering the simple roux and achieving that luscious consistency. Get ready to elevate your favourite comfort foods and impress the whole family with a sauce so good, you’ll never use a packet again!
Easy Creamy White Sauce
Ingredients
- 1 liter milk full cream
- 125 grams butter
- 1 tsp salt
- ¾ cup flour
- 100 grams chedder cheese shredded
Instructions
- Melt butter and add the salt.
- Add some milk and a little flour while whisking continuously.
- Continue adding milk and flour alternatively while whisking.
- Make sure that the sauce remains smooth throughout. Whisk.
- Add the cheese
- Add more or less flour for a thicker or less thick sauce.
- The sauce tends to form a skin very quickly. Use shortly after preparing.
Notes
-
- The Roux is Key: The butter and flour mixture (the "roux") is the foundation of your sauce. Cook it for 1-2 minutes until it's bubbly and smells slightly nutty before adding the milk. This cooks out the raw flour taste.
- Warm Milk is Your Friend: Always add warm milk (you can heat it in the microwave) to your roux. Adding cold milk to a hot roux is the primary cause of lumps.
- Whisk Vigorously: As you pour in the milk, whisk continuously and vigorously. This ensures a smooth, lump-free sauce.
- Low and Slow: After adding the milk, bring the sauce to a gentle simmer over medium-low heat, stirring constantly until it thickens. Be patient and don't let it boil rapidly.
- Achieving Consistency: The sauce will thicken as it cooks. If it gets too thick, simply whisk in a little more warm milk. If it's too thin, let it simmer gently for a few more minutes to reduce.
- Cheese Sauce Variation (Mornay Sauce): For a rich cheesy sauce, remove the béchamel from the heat and stir in grated cheese (like mature Cheddar or Parmesan) until melted and smooth. Season with a pinch of nutmeg and a dash of mustard for a classic cheesy flavour.
- Serving Suggestions: This versatile sauce is the perfect companion to many South African classics! Serve it over savoury mince, as the base for creamy macaroni and cheese, or to create delicious boerewors and mash bakes. It's also a great dipping sauce for chips or a filling for vetkoek.
