White Sauce or Cheddar White Sauce
Creamy, velvety, and versatile, this White Sauce or Cheddar White Sauce recipe is a must-have in your culinary repertoire. Made with a base of rich, unsalted butter, all-purpose flour, and whole milk, this classic béchamel sauce is perfect as is or upgraded with sharp cheddar cheese for a luscious cheddar twist. Whether you're creating a comforting pasta dish, drizzling it over steamed vegetables, or using it as a decadent base for casseroles, this foolproof sauce comes together in just 15 minutes. A dash of nutmeg and freshly ground black pepper adds a subtle depth of flavor, while the option to melt in creamy cheddar turns it into a crowd-pleasing favorite. Impress your family with this simple yet sophisticated sauce that elevates any meal.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 0.125 teaspoon nutmeg (optional, freshly grated)
- 1 cup sharp cheddar cheese, shredded (optional, for cheddar sauce)
Instructions
In a medium saucepan, melt the butter over medium heat, ensuring it doesn’t brown.
Add the flour to the melted butter and whisk constantly to form a smooth paste (known as a roux). Cook for 2–3 minutes to eliminate the raw flour taste, but do not let it color.
Gradually pour in the milk, about 1/4 cup at a time, whisking constantly to avoid lumps. Continue adding milk and whisking until all the milk is incorporated and the sauce is smooth.
Bring the mixture to a gentle simmer while whisking continuously. Cook for about 3–5 minutes, or until the sauce thickens to your desired consistency.
Stir in the salt, pepper, and nutmeg (if using), ensuring the seasonings are evenly distributed.
If making cheddar white sauce, reduce the heat to low and add the shredded cheddar cheese a handful at a time, stirring until fully melted and incorporated before adding more.
Once the sauce is smooth and creamy, taste and adjust seasoning if needed.
Serve immediately over pasta, vegetables, or use as a base for casseroles or baked dishes.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 23.6 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1420 mg | 109% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
