Delia Smith All In One White Sauce

Delia Smith’s all in one white sauce is a simple, foolproof method for making a smooth and creamy béchamel without the usual fuss. Everything goes into the pan at once, which means no roux and no complicated steps. The texture is silky and velvety, with a gentle buttery flavour that works beautifully in lasagne, cauliflower cheese, and classic fish pie. It is an easy recipe that takes around 10 minutes from start to finish.

Ingredients

For the White Sauce

• 40g butter
• 40g plain flour
• 600ml cold whole milk
• Salt, to taste
• Freshly ground black pepper, to taste
• A pinch of freshly grated nutmeg, optional

How to Make Delia Smith All In One White Sauce

• Prepare the pan: Place a medium saucepan over medium heat. Add the butter, flour, and cold milk to the pan all at once.
• Start whisking: Begin whisking immediately as the butter melts. Keep the whisk moving to prevent lumps from forming.
• Bring to the boil: Continue whisking as the mixture heats. It will begin to thicken as it approaches a gentle boil.
• Cook until smooth: Once thickened, reduce the heat slightly and cook for 2 to 3 minutes, stirring constantly, until the sauce is smooth and glossy.
• Season and finish: Add salt, pepper, and a pinch of nutmeg if using. Stir well and remove from the heat. Use immediately or cover the surface with cling film to prevent a skin forming.

Tips for the Perfect White Sauce

How do I prevent lumps in white sauce?

Always start with cold milk and whisk continuously from the moment the pan goes on the heat. A steady whisk keeps the sauce smooth.

Why is my sauce too thick?

If the sauce becomes too thick, whisk in a small splash of warm milk until you reach the desired consistency.

Can I make it richer?

For a richer sauce, replace a small portion of the milk with single cream or add a little extra butter at the end.

How do I avoid a skin forming?

Press cling film directly onto the surface of the sauce while it cools. This stops air from drying out the top.

Serving Suggestions

• Layer into a classic beef or vegetable lasagne.
• Pour over steamed cauliflower and top with grated cheese.
• Use as the base for macaroni cheese.
• Add to fish pie for a creamy filling.

Storage

At Room Temperature

White sauce should not be left out for more than 2 hours. Keep covered to prevent a skin forming.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in a saucepan, whisking well and adding a splash of milk if needed.

Freezing

You can freeze white sauce for up to 1 month. Defrost in the refrigerator overnight and reheat slowly while whisking to restore the texture.

Nutrition

• Calories: 120 kcal per serving
• Carbohydrates: 9g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith All In One White Sauce

Recipe by Milli RoseCourse: SauceCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A smooth and creamy all in one white sauce made by heating butter, flour and milk together. Perfect for lasagne, fish pie and cauliflower cheese.

Ingredients

• 40g butter

• 40g plain flour

• 600ml cold whole milk

• Salt, to taste

• Freshly ground black pepper, to taste

• Pinch of grated nutmeg, optional

Directions

• Place butter, flour and cold milk into a saucepan over medium heat.
• Whisk continuously as the butter melts and the mixture heats.
• Bring to a gentle boil while whisking until the sauce thickens.
• Reduce heat and cook for 2 to 3 minutes until smooth and glossy.
• Season with salt, pepper and nutmeg, then serve.

Notes

• Always start with cold milk for best results.
• Whisk constantly to prevent lumps.
• Add grated cheese for a quick cheese sauce variation.