Kittencal's White Sauce/Roux

"This is a basic white sauce or roux and can be used in so many different recipes, the thickness of the sauce depends on the proportion of flour and butter --- for a *thin* sauce decrease butter and flour to 2 tablespoons, for a *thick* sauce increase butter and flour to 5 tablespoons the amounts may be reduced to half for 1 cup."
photo by a user photo by a user
Ready In:
2 cups




  • For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
  • Add in flour stirring/whisking constantly for 1 minute.
  • Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
  • Season with salt and pepper.
  • For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
  • Microwave on HIGH for 45 seconds or until thickened.
  • Add in flour stirring until smooth.
  • Gradually add in cream or milk; stir/whisk well.
  • Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
  • Stir in salt and pepper.
  • Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
  • Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
  • For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. kusinera
    great white sauce, thank you Kit for another winner
  2. startnover
    I added onion to my butter before adding the flour (making broccoli soup) and it worked great...I've never really followed a recipe for mine, but using the half and half gave it such a nice richness...I'm glad I tried this. Thanks Kitten
  3. SweetSueAl
    I have used this basic recipe for years when making Au Gratin Potatoes, Scalloped Potatoes, Macaroni & Cheese, etc. Although the half and half is wonderful, for dietary reasons I have used skim milk in place of the half and half and the results are great. I don't heat the milk either. I'll have to try to see what the difference is.



Find More Recipes