Creamy white sauce

    20 min

    This bechamel sauce is quick and easy to make. Instructions are included in how to make it in the microwave or on the hob. Use as a pasta sauce or the base for a cheese or parsley sauce.

    196 people made this

    Makes: 550 ml

    • 60g butter
    • 2 tablespoons grated onion
    • 2 tablespoons plain flour
    • 250ml chicken stock
    • 250ml single cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1 pinch dried thyme
    • 1 pinch ground cayenne pepper

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. MICROWAVE METHOD: In a microwave, melt butter in a 1-litre glass measuring jug for about 1 minute on HIGH. Add onion and flour and mix well. Gradually add warm or room temperature chicken stock (NOT hot) and cream to jug, stirring constantly. Cook uncovered for 5-6 minutes on HIGH or until sauce is thickened. Do NOT boil. After 2 minutes, stir sauce, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
    2. HOB METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold cream and COLD chicken stock all at once. Stir well. Cook, stirring frequently, over medium heat until thick. Remove from heat and stir in seasoning.

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    Reviews in English (120)


    I use this often in lasagna. Instead of the cream and broth, I use 2 cups milk and a bouillon cube. Sometimes I'll also add in some grated emmental or parmesan cheese.  -  12 Jul 2007  (Review from Allrecipes US | Canada)


    I thought this was DELICIOUS pasta sauce, although I made lots of substitutions based on my cupboard and because I'm a vegetarian. I used skim milk and added an extra T. of flour. I used dehydrated minced onion, and vegetable stock instead of chicken broth. For spices I used a few sprinkles of Italian seasonings and a little chili powder. I would use this again for pasta sauce (I might use one T. flour so it's not so thick), or make it the same way and use it as a gravy. Thanks for the great inspiration.  -  01 Dec 2007  (Review from Allrecipes US | Canada)


    This is okay, not spectacular,but okay. Even after using rosemary instead of thyme, it was still mediocore in taste. In needs something... but I can't say what. After pouring over my chicken with pasta, I had to add extra S&P and parmesean excess of what should have been neccessary just to "spice up" the dish. It wasn't bad...just not that good. thanks anyway.  -  27 Mar 2002  (Review from Allrecipes US | Canada)