Mary Berry White Sauce Recipe

Mary Berry White Sauce is a smooth, creamy, and incredibly versatile classic that forms the foundation of many comforting recipes. This simple sauce adds richness to lasagne, fish pies, vegetable bakes, and pasta dishes, making it an essential building block in everyday cooking. With just a few pantry staples and gentle heat, you can create a velvety béchamel-style sauce that tastes far better than any shop-bought version.

What Is Mary Berry’s White Sauce?

Mary Berry White Sauce is a traditional béchamel-style preparation made from a simple roux (butter and flour) gently cooked with milk to produce a rich and silky base suitable for savoury dishes.

Other Popular Mary Berry Recipes

• Mary Berry Sweet Shortcrust Pastry
• Mary Berry Mincemeat Cake
• Mary Berry Plum Tarte Tatin
• Mary Berry Apple Sauce

Why This Recipe Is Worth Trying

• Reliable every time – The method is straightforward and foolproof.
• Made with simple staples – Butter, flour, and milk are all you need.
• Perfectly smooth texture – Great for pasta, pies, and vegetable dishes.
• Customisable – Easily adapted with cheese, herbs, or spices.
• Quick to prepare – Ready in under 10 minutes.

Essential Ingredients to Make Mary Berry White Sauce

• 50g unsalted butter – Creates the base of the roux.
• 50g plain flour – Thickens the sauce.
• 600ml milk – Forms the creamy liquid body.
• Salt and pepper to taste – Balances flavour.
• Pinch of nutmeg (optional) – Adds warmth and depth.

Handy Kitchen Tools for Best Results

• Medium saucepan – Ensures even heating.
• Whisk – Prevents lumps and keeps the sauce smooth.
• Wooden spoon – Useful for stirring as it thickens.
• Measuring jug – Helps pour milk gradually.
• Heatproof bowl – Ideal for cooling or storing.

Step-by-Step Guide to Making Mary Berry White Sauce

Step 1 — Melt the butter

Warm the saucepan over medium heat and let the butter melt gently without browning.

Step 2 — Add the flour

Stir in the plain flour until it forms a smooth paste known as a roux. Cook for a minute to remove the raw flour taste.

Step 3 — Pour in the milk slowly

Add the milk in small amounts while whisking continuously. This prevents lumps and creates a silky consistency.

Step 4 — Simmer to thicken

Keep whisking as the sauce gently heats. Within a few minutes, it will thicken into a smooth white sauce.

Step 5 — Season the sauce

Add salt, pepper, and nutmeg if using, adjusting the flavour to your preference.

Step 6 — Use immediately or store

Serve hot or allow to cool before placing it in an airtight container.

What I Got Wrong (And How I Fixed It)

• Lumpy sauce – Whisking consistently and adding milk gradually solved this quickly.
• Sauce too thick – A splash of warm milk thinned it to the right texture.
• Flour taste still present – Cooking the roux a little longer removed it.
• Sauce forming a skin – Covering the surface with cling film prevented this.

Healthier Version of This Mary Berry White Sauce

• Replace full-fat milk with semi-skimmed or a plant-based alternative.
• Reduce the butter by one-third for a lighter version.
• Add a pinch of white pepper for flavour without extra calories.
• Use wholemeal flour for a fibre-rich twist.
• Stir in low-fat cheese instead of full-fat if making cheese sauce.

Ingredient Substitutions for Mary Berry White Sauce

• Swap butter with olive oil for a lighter flavour.
• Use cornflour slurry instead of a roux for gluten-free thickening.
• Try oat milk for a creamy plant-based version.
• Add garlic powder for a savoury twist.
• Use cheddar to transform it into cheese sauce.

Pairing Ideas: What to Serve With Mary Berry White Sauce

• Lasagne layers – Provide that rich, creamy middle.
• Chicken pies – Add smoothness to the filling.
• Fish bakes – Complements flaky fish beautifully.
• Steamed vegetables – Coats broccoli or cauliflower nicely.
• Pasta dishes – Form a comforting, creamy base.

Expert Tips to Make Perfect Mary Berry White Sauce

• Heat the milk slightly to help it mix into the roux smoothly.
• Whisk continuously to avoid lumps.
• Cook on medium heat to prevent scorching.
• Use whole milk for the creamiest result.
• Add cheese off the heat to prevent graininess.
• Taste as you go for the perfect seasoning.
• Make extra because it stores beautifully.

Creative Ways to Customise Mary Berry White Sauce

• Blend in cheese for a classic cheese sauce.
• Add mustard for a tangy kick.
• Stir in fresh herbs for extra aroma.
• Mix with mushrooms for a hearty finish.
• Add white wine during the roux stage for depth.

Storing Mary Berry White Sauce the Right Way

• Keep in the fridge for up to 3 days.
• Freeze in small containers for up to 1 month.
• Cover the surface to stop skin formation.
• Reheat gently to keep the texture smooth.
• Stir well after thawing to restore creaminess.

How to Reheat Mary Berry White Sauce (If Needed)

Warm the sauce over low heat, stirring constantly. Add a splash of milk if it thickens too much during storage. You can also microwave it in short intervals, stirring between each burst.

Nutritional Breakdown (per serving)

• Calories: ~150
• Carbohydrates: 9g
• Fat: 10g
• Protein: 5g
• Sugar: 5g
• Fibre: 0g

Print

FAQs

How do I stop white sauce from becoming lumpy?

Lumps form when milk is added too quickly, or the roux isn’t whisked well. Pour the milk in gradually while whisking continuously. Keeping the heat at medium also helps the mixture thicken evenly.

Why does my white sauce taste like raw flour?

The flour needs at least one minute of gentle cooking in the melted butter before adding any milk. This step removes the raw taste and creates a smooth, well-balanced flavour.

How do I fix white sauce that becomes too thick?

If the sauce thickens more than expected, whisk in a small amount of warm milk until it returns to your desired consistency. Add it slowly to avoid thinning it too much.

Can I make white sauce without dairy milk?

Yes, unsweetened oat milk, soy milk, or almond milk work well. Make sure to use plant-based butter or oil to keep the sauce fully dairy-free.

Wrapping It Up

Mary Berry White Sauce is one of the most versatile bases you can add to your kitchen repertoire. Smooth, creamy, and easy to tailor to any dish, it elevates everything from vegetables to classic casseroles. With just a few steps and simple ingredients, you’ll master a sauce that works for countless meals.