Basic White Sauce Recipe

Frequently Asked Questions

What Are the Three Types of White Sauces?

If you're into cooking, you’ve probably come across these three major players: béchamel sauce, Mornay sauce, and beurre blanc sauce. Each one has its own character and uses in the kitchen, so let’s break them down.

Béchamel

This one is your classic white sauce, super simple but absolutely essential. Made with butter, flour, milk, and seasonings like salt and pepper, béchamel is a fantastic base for other dishes—think creamy lasagnas or casseroles.

Mornay

Think of this sauce as béchamel’s cheesy cousin. It starts the same way, but then you stir in grated cheese (like Gruyère or cheddar) until it’s all melty and smooth. It’s a go-to for dishes like mac 'n' cheese or anything au gratin.

Beurre Blanc

A slightly different spin, this one’s an emulsion of white wine, vinegar, and shallots that’s simmered down before chunks of cold butter are whisked in gradually. The result? A rich, buttery sauce that’s a dream with seafood and vegetables.

So, while béchamel and Mornay sauce are all about that creamy, comforting vibe, beurre blanc serves up a zesty, buttery finish that can really elevate a dish. Each sauce has its moment to shine, depending on what you’re whipping up in the kitchen!

Is a White Sauce an Alfredo Sauce or Béchamel Sauce?

When it comes to creamy sauces, white sauce (a.k.a. a béchamel) and Alfredo sauce are often mentioned in the same breath, but these two aren’t exactly identical twins. Let’s break down what sets them apart.

Milder in flavor, white sauce starts with butter and flour cooked together until smooth, then milk is added gradually. The result is a thick, velvety sauce that’s super versatile, and an amazing starting point for so many other sauces (like that cheesy Mornay sauce). Béchamel is a key player in dishes like veggie lasagna and creamy casseroles. Try your hand at this Béchamel recipe to make it like the pros.

On the other hand, Alfredo sauce has a richer, more robust flavor that stands out in a dish. Classic Alfredo sauce relies on butter, heavy cream, and a good amount of Parmesan cheese, melted together until thick and smooth. Some recipes toss in garlic for extra oomph. The end result is rich, cheesy, and indulgently creamy. Alfredo sauce is a go-to for coating your favorite pasta and often pairs with chicken or shrimp. If you want to give this decadent sauce a try, we’ve got you covered with this collection of Alfredo recipes.

So while both sauces bring creaminess to the table, white sauce or béchamel is a milder flavor ready to compliment a wider variety of foods, whereas Alfredo sauce packs a decadent, cheesy punch all on its own. They have distinctly different vibes, but they’re both delicious in their own right!

Why Is a White Sauce Called a “Mother Sauce”?

When you hear that white sauce, or béchamel, is one of the “mother sauces,” it’s kind of a big deal in the cooking world. This doesn’t mean it’s your mom’s favorite sauce (although it might be), but rather, it’s foundational in French cuisine. The term "mother sauce" refers to five basic sauces—béchamel, velouté, espagnole, tomato, and hollandaise—that are crucial because they serve as the starting point for making an array of other delicious sauces.

Béchamel Sauce Made from butter, flour, and milk, this sauce’s mild, creamy flavor and thick texture make it super versatile. From this simple base, you can spin off into a variety of "child" sauces. Add cheese to béchamel, and voilà, you’ve got Mornay sauce. Spice it up with mustard or other seasonings, and you can create something entirely new. Start with the basic Béchamel recipe and let your creativity flow.

Velouté Sauce This more refined sauce is very similar to béchamel, but swaps out the milk for light stock (like chicken or fish), giving it a delicate, silky texture and taste.

Espagnole Sauce This one, on the other hand, is all about boldness. It's a rich brown sauce made from beef stock, thickened with butter and flour, and jazzed up with tomato paste and vegetables for deep flavor.

Tomato Sauce It might sound familiar, but this Mother Sauce is slightly more refined and versatile, with tomatoes simmered alongside seasonings and sometimes a bit of stock.

Hollandaise Sauce The undisputed queen of brunch, this dreamy, buttery, lemony concoction is perfect over eggs Benedict or asparagus. It's an emulsion of egg yolks, butter, and lemon juice. Try out our Hollandaise sauce recipe to taste this decadent sauce for yourself.

Each sauce opens up a world of possibilities in the kitchen, taking any dish from ordinary to extraordinary with just a few tweaks!