Recipe Details

White Sauce

Number of Servings: 8

Serving Size: 2 tablespoons

Classic white sauce, also known as bechamel, is often used as a topping or binder for cooked vegetables, poultry, and seafood dishes. White sauce is considered a "mother sauce" because so many sauces (such as Cheddar cheese sauce, mustard sauce, and cream sauce) use it as a base. 

Here are a few other variations to try: Saute 1/4 cup chopped onion or celery in the margarine before you add the flour, then proceed with the recipe. Or add 1 teaspoon of dry mustard to each cup of sauce for a zippy tang that's terrific with broiled fish steaks. Both variations have the same calories and exchange values as the basic white sauce recipe.

Name: Amount:
margarine 2 Tbsp
all-purpose flour 2 Tbsp
salt 0.25 tsp
fresh ground black pepper 0.16 tsp
fat-free milk 1 cup

Melt the margarine in a small nonstick saucepan over low heat. Blend in the flour, salt,and pepper.


Add the milk, stirring constantly. Remove from the heat when the sauce thickens and reaches a rolling boil.

Nutritional Information (per serving)
Calories 43
Calories from Fat 26
Total Fat 3g
Saturated Fat 1g
Cholesterol 1mg
Sodium 122mg
Potassium n/a
Carbohydrates 3g
Dietary Fiber 0g
Sugars 1g
Protein 1g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Fat