Basic white Sauce


1 cup


10 min


Basic white Sauce

Three basic ingredients flour, butter & milk cook together to make this classic white sauce, also known as Béchamel sauce. The versatile sauce forms the base for many recipes. You can use it as a pasta sauce or in bakes or even as a filler for sandwiches. Flavour it with nutmeg, mustard or pepper depending on the intended use.

Wholesome, fresh cow milk from Sarda Farms gives a rich, silky texture to the white sauce.



  • 2 tablespoon ‏Sarda Farms unsalted butter
  • 2 tablespoons ‏flour (Maida)
  • 2 cups ‏Sarda Farms milk
  • ½ teaspoon ‏salt (or to taste)
  • ¼ teaspoon ‏grated nutmeg


Melt butter in a saucepan on low-medium heat.

Add flour and stir so that it forms a paste.

Cook for a minute till the flour just loses its raw smell (but does not brown)

Take the sauce pan off the heat.

Gradually add the milk in a thin stream, whisking constantly to avoid lumps.

Place the pan back on the burner.

Whisk thoroughly while cooking on low-medium heat till the sauce thickens (about 2-3 minutes).

Take it off the heat, sprinkle the nutmeg powder and allow it to cool. Cover the pan with a plate or plastic wrap to avoid skin formation on the top.

Use as required.

Notes:Adjust the quantity of milk depending on how thin or thick you want the sauce to be.

The above recipe yields a thick but pourable sauce, which is great for recipes like baked vegetables or gratins.

For a thicker sauce ( a filler in sandwich) reduce the quantity of milk or for a thinner sauce ( be used as pasta sauce) increase the amount of milk.


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