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Mary Berry White Sauce Recipe

Mary Berry White Sauce
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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.

Ingredients

  • 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.

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-white-sauce/