Creamy, quick, and made with just a few basic ingredients, this easy white sauce recipe is perfect for tossing with pasta, veggies, or layering into baked dishes.

A bowl of pasta coated in creamy white sauce, garnished with chopped parsley.

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Easy Basic White Sauce

This easy white sauce recipe comes together in just 15 minutes with butter, flour, and milk, no heavy cream needed. It’s a simple, creamy base you can use in pasta dishes, casseroles, or as a topping for roasted vegetables.

Also known as béchamel, this classic white sauce is one of the five “mother sauces” in French cooking but don’t worry, it’s simple enough for beginner cooks to master. It’s more delicate than my rich and cheesy Alfredo sauce, and not as garlicky as this garlic white pizza sauce, making it super versatile for all kinds of recipes.

Ingredient Notes

Ingredients for white sauce laid out on a counter: butter, garlic, flour, chicken broth, milk, Parmesan cheese, salt, and pepper.

Find the printable full recipe with specific measurements below.

  • Butter: I prefer salted butter, but unsalted works too, just add 1/4 teaspoon salt to the roux.
  • Garlic: Adds subtle flavor; feel free to skip or double it depending on how garlicky you like it.
  • All-purpose flour: Thickens the sauce to the right consistency.
  • Chicken broth: Adds a savory depth that water doesn’t, you can use low-sodium if preferred.
  • Milk: Whole milk makes the sauce extra creamy, but 2% works in a pinch.
  • Parmesan cheese: Freshly grated Parmesan melts smoother and gives the best flavor.

How to Make White Sauce

In a large saucepan over medium heat, melt the butter. Add garlic and cook for 1 minute, until fragrant. Sprinkle in the flour and whisk until smooth. Cook for 1–2 minutes, just until lightly golden and no longer foamy.

The roux for white sauce being made in a pot.

Slowly whisk in the chicken broth until smooth. Then gradually whisk in the milk, stirring continuously until the sauce begins to thicken.

White sauce being whisked with a wooden spoon in a saucepan on the stove as it thickens.

Stir in salt and pepper. Cook for another 2–3 minutes until the sauce reaches your desired consistency. Remove from heat and whisk in the Parmesan until smooth. Taste and adjust seasoning as needed.

Spoon lifting the white sauce out of the pot to show creamy texture.
Jamielyn Nye

Make White Sauce Pasta

Boil your favorite pasta, make the white sauce, then toss it all together! It’s an easy dinner in under 30 minutes. Serve with Parmesan, cracked pepper and fresh parsley on top for extra flavor.

Tips for a Smooth White Sauce

  • Whisk continuously when adding milk to prevent lumps.
  • Only cook the roux until golden and nutty, don’t let it burn.
  • Add milk slowly, not all at once, for the creamiest texture.
  • For a thinner sauce, stir in more milk; for a thicker one, use extra flour and butter.
  • If the sauce curdles, lower the heat and whisk in a splash of warm milk to bring it back together.
Cooked pasta tossed with white sauce in a white bowl.

Want more pasta sauce options? Try pink pasta sauce, basil pesto or marinara sauce!

Recipes Using White Sauce

White sauce pasta in a white bowl.

White Sauce Recipe

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Creamy, quick, and made with just a few basic ingredients, this easy white sauce recipe is perfect for tossing with pasta, veggies, or layering into baked dishes.
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Video

Ingredients 

  • 4 Tablespoons salted butter
  • 3 cloves garlic , minced (1 1/2 teaspoons)
  • 3 Tablespoons all-purpose flour
  • 1 cup chicken broth , at room temperature
  • 1 cup whole milk (or 2%) , at room temperature
  • ¼ teaspoon Kosher salt , to taste
  • ⅛ teaspoon ground black pepper , to taste
  • ½ cup grated parmesan cheese , plus more if desired

For serving: Cooked pasta, Chopped parsley

Instructions

  • Roux. In a large saucepan, melt 4 Tablespoons butter over medium heat. Add in 3 cloves garlic and cook 1 minute. Sprinkle 3 Tablespoons flour over the top and whisk until smooth and no longer foaming. Cook another minute.
  • Add milk. Whisk in 1 cup chicken broth until smooth (if wanting the sauce slightly thicker, start with 3/4 cup broth). Slowly whisk in 1 cup milk until the sauce thickens. Stir in 1/4 cpu salt and 1/8 teaspoon pepper. Cook a couple more minutes.
  • Remove from heat. Whisk in 1/2 cup Parmesan cheese until smooth. Season with salt and pepper. Serve while warm as a white sauce pasta and topped with parsley, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 145kcal, Carbohydrates: 7g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 33mg, Sodium: 464mg, Potassium: 97mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 373IU, Vitamin C: 0.5mg, Calcium: 131mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe Variations

  • Dried herbs: Sprinkle a teaspoon of dried parsley or Italian seasoning in with the Parmesan cheese.
  • Heat: For spicy heat, add red chili flakes.
  • Cheesier: Use up to 1/2 cup shredded mozzarella with the Parmesan cheese. Your white sauce will be thicker. For mac and cheese, add cheddar cheese.
  • Protein: Drizzle the white sauce recipe over grilled chicken or salmon. Or add some shredded chicken when using it for white sauce pasta.
  • Produce: A few favorites include halved cherry tomatoes, sun dried tomatoes, mushrooms, asparagus and bell peppers.

Storage Instructions

  • To store leftover white sauce, cool to room temperature and store covered in the refrigerator for 3-5 days. The sauce will thicken as it cools. To thin the sauce, reheat it slightly in the microwave stirring occasionally until desired consistency is reached.
  • Do not freeze the sauce as separation will occur upon thawing.