White sauce
- Published: 13 Apr 18
- Updated: 18 Mar 24
Learning how to make a white (béchamel) sauce, or roux, is a key component of any chef’s repetoire. Once you’ve mastered this recipe, you can use it in anything from fish pie and lasagne to macaroni cheese.
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Makes 1.3 litres -
Hands-on time 20 min
Nutrition
Per 100g
- Calories
- 130kcals
- Fat
- 8.7g (5.5g saturated)
- Protein
- 4.2g
- Carbohydrates
- 10.4g (4.5g sugars)
- Fibre
- 0.3g
- Salt
- 0.1g
delicious. tips
White sauce (also called béchamel) is the basis of cheese sauce. Stir in grated cheese of your choice at the end until melted and use to make macaroni cheese, gratins, cauliflower cheese and more. Search for recipes at deliciousmagazine.co.uk.
Learn how to make an all-in-one white sauce below…
Prepare the sauce up to 48 hours in advance, pour into a sealable container and lay a piece of cling film directly on the surface to stop a skin forming. Chill until needed, then gently warm through in a pan or in a microwave. Alternatively freeze the sauce in a sealed container for up to 3 months.