Russ's Basic White Sauces


(2 votes) 5 2

This recipe is for basic white sauces of various consistencies.

Shared by ,
Necedah, WI

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

1 1/2


  • Basic- Very thin:
  • 1 Tbs. butter (fat)
  • 1/2 Tbs. flour
  • 1 C. milk
  • 1/4 tsp. salt
  • pinch pepper
  • Thin:
  • Same as above, except add additional 1/2 tsp. flour
  • Medium:
  • Same as basic excepting these changes: 2 Tbs. fat and 2 Tbs. flour
  • Thick:
  • Same as basic excepting these changes: 3 Tbs. fat and 3 Tbs. flour
  • Very thick:
  • Same as basic excepting these changes: 1/4 C. fat and 1/4 C. flour

Our Readers Also Loved


Melt fat (butter, margarine, or drippings) in a small saucepan over low heat and blend in flour to form a smooth paste. Gradually stir in milk and heat, stirring constantly until thickened and smooth. Add seasonings, then let mellow about 5 minutes over lowest heat.

Note: If sauce is to be held a short while (up to 20-25 minutes), transfer to the top of a double broiler, set over simmering water, and cover. To hold longer, remove from heat, place a circle of wax paper flat on sauce (to prevent a skin from forming), and cool to room temperature; refrigerate until needed. Reheat in the top of a double broiler.

Our Best Recipes

Latest Recipe Collections