Dairy Farmers of Canada

Basic White Sauce

This recipe is taken from the 1983 Milk Calendar. This is the Basic White Sauce recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields 2 cups
Basic White Sauce


  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • A pinch of ground nutmeg
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Melt butter in a small, heavy saucepan over medium heat; blend in flour; cook and stir 2 min.

Lift pan from heat, add milk and whisk until smooth. Season. Cook, stirring constantly until thickened.


- Enrich with a little cream and fresh chopped herbs to serve with ham steak, poached fish, chicken or scallops.

- Add tangy cheese and a dash of Tabasco to serve with cooked cauliflower, broccoli or macaroni.

- Add mild shredded Canadian Swiss to serve with crepes, egg dishes, pasta, sole, shrimps, scallops and many vegetables.

- Add curry powder to serve with liver, chicken livers, cooked lamb, eggs and vegetables.

Turnips, cabbage, cauliflower, corn in fact most vegetables will have a mild, sweet taste and a tender texture if cooked in milk. Use the remaining milk in soups, vegetable puree or white sauce for vegetables.

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