White Sauce

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

white sauce one of the most basic sauces, especially in England and N. America and other parts of the world where English traditions have influenced cookery. It is similar to the béchamel sauce of France, although some versions of béchamel have developed on somewhat divergent lines.

This sauce is simply made by cooking a little flour in melted butter to make a roux, and then incorporating milk into the roux, after which a desired flavouring is normally added.

White sauce, like béchamel, is made in different consistencies, depending on what it is to be used for. A very thin white sauce is added to flavour and thicken soups; a pouring or coating consistency as an accompanying sauce; and panada is a very thick version of it used for binding (for example for croquettes) and as a base for soufflés.