• Serves:4
  • Prep:3 mins
  • Cooking Time:17 mins

Classic White Sauce

The classic white sauce, also known as Béchamel Sauce, originates from Italy. This crucial sauce is often a key, creamy ingredient that is essential for numerous recipes.

Comprised of relatively simple ingredients like flour, milk and a fat spread, anyone can learn the art of whipping up a delicious classic white sauce for their pastas, casseroles, or vegetables.

classic white sauce


  • 60g D’lite 40% fat spread brick
  • 40g cake flour
  • 500ml low fat milk
  • Salt and ground white pepper
  • 2 bay leaves
  • 1 strip lemon rind
  • 2ml ground nutmeg
  • 5ml black peppercorns


  1. Heat the milk in a pan with any one or two of the optional flavouring additions and infuse for 5 minutes and keep warm.
  2. Melt the D’lite in another pan over a medium heat.
  3. Once melted, stir in the flour and cook for 2 – 3 minutes.
  4. Remove and discard the flavour additions from the milk and pour half of the hot milk into the flour mixture.
  5. Cook for 2 – 3 minutes, stirring continuously until the mixture forms a smooth paste.
  6. Add the remaining milk and keep stirring, for 3 – 5 minutes.

Cook’s note: if the milk isn’t hot, the sauce may be lumpy. Simply use a handheld blender to blend the sauce, alternatively blend in a blender until smooth. Reheat before serving.

Serving suggestions:
Use the white sauce as a basis for creamy macaroni, lasagne, for creamed spinach or to pour over vegetables. Add cheese to make a cheese sauce.

Cook’s note:
For a cheese sauce, stir in 200 – 250g grated cheese at the end and stir until melted.

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