White Sauce


Preparation info

  • Difficulty


  • Makes about

    600 ml

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About


  • 75 g/3 oz/6 tbsp unsalted butter
  • 60 ml/4 tbsp plain/all-purpose flour
  • 600 ml/1 pint/ cups milk
  • pinch of sea salt
  • pinch of freshly grated nutmeg


  1. Melt the butter in a pan, then stir in the flour over a low heat using a wooden spoon until a paste (roux) is formed.
  2. Pour in all the milk, stirring or whisking constantly to prevent lumps forming.
  3. Add the salt and nutmeg to taste, then simmer gently for about 15 minutes, stirring constantly.
  4. When the sauce is thick enough to coat the back of the spoon, remove from the heat.
  5. Cover the surface with a little cold water to prevent a skin forming. Set aside until required.