Right, cards on the table — I used to be terrified of white sauce. One lumpy disaster after another, usually ending with me shouting at the pan like it had personally wronged me. Then I found Delia’s all-in-one method, and suddenly I felt like I was in on some sacred kitchen secret — the kind of thing your nan would’ve whispered to you over the stove while handing you a wooden spoon and a cuppa.
This sauce is the quiet hero in my kitchen. No faff, no drama. Just flour, butter, and milk all chucked in one pan and whisked together like magic. It’s creamy, velvety, and ridiculously useful — the sort of thing you knock together half-asleep on a Tuesday and somehow feel like a genius doing it.
Whether you’re drowning cauliflower in it or layering it between sheets of lasagne like an absolute boss, this sauce delivers every time. Oh, and if you’ve ever been haunted by a gluey mess of a béchamel? Don’t worry — I’ve been there too.
Why You’ll Love It
- It’s foolproof — no roux drama, no tears, just smooth sauce.
- Done in 5 minutes — yes, even if you’re half-watching telly.
- Works with anything — pasta, veg, casseroles, lasagne… you name it.
- Comfort food central — rich, creamy, warming. Pure hug in a pan.
- Adaptable — spice it up, cheese it up, lemon-zest it, or keep it classic.
- Leftover-friendly — reheats like a dream if you treat it right.
Ingredients
- 300ml (½ pint) milk — full-fat if you’re feeling indulgent
- 25g (1oz) butter — salted or unsalted, up to you
- 20g (¾oz) plain flour
- Salt and black pepper — to taste
How to Make It
Toss it all in at once:
In a medium saucepan, chuck in the milk, flour, and butter all together. No need to melt the butter first or any of that nonsense. Delia says trust, so we trust.
Whisk like you mean it:
Set the pan over medium heat and grab a metal whisk (a silicone one’s fine too if you like to protect your pans). Whisk constantly. It’ll start to look a bit odd at first — cloudy, maybe a bit frothy — but give it about 3 minutes and it’ll suddenly smooth out and thicken like a dream.
Drop the heat and keep going:
Once it thickens, turn the heat down low and keep whisking for another 2 minutes. This is where the flour cooks out, so you don’t get that raw taste. It also helps it stay silky.
Season it up:
Add a good pinch of salt and a twist of pepper. Taste it. Then taste it again, because tasting is the fun bit.
Fancy it up (optional but fun):
You can stir in some grated cheese, a pinch of nutmeg, or even a splash of mustard if you’re going saucy on veg or cauliflower cheese. I once added a teaspoon of Marmite — don’t judge — and honestly, it slapped.
Done! Pour it, layer it, dip into it:
Use immediately, or let it cool and store it. I usually scrape every last bit out of the pan with a bit of bread, like the heathen I am.
Common Mistakes and How to Dodge Them
Why is my sauce lumpy?
You probably didn’t whisk hard enough or consistently at the start. Get in there with that whisk like you’re trying to wake it up.
My sauce tastes floury — what gives?
It probably needed more time on the low heat. Those last two minutes make a difference, promise.
It’s too thick — help!
Just add a splash more milk and whisk it in. Happens to me all the time when I wander off mid-stir to check my phone.
Too thin?
Let it bubble a little longer or add a tiny bit more flour dissolved in milk — just a teaspoon. But be gentle.
Storage and Reheating
- Fridge: Store in a sealed container for up to 4 days.
- Freezer: Freeze in small portions (ice cube trays work!) for up to 3 months.
- Reheat on the stove: Low heat, whisk constantly, add milk if it gets thick.
- Microwave: Short bursts, stir between. Cover it so it doesn’t explode.
- Air fryer: Don’t. I mean, I love my air fryer, but this ain’t the place.
Frequently Asked Questions
Can I use oat or almond milk instead?
Yep, totally. It won’t be as rich, but it still works. Go for unsweetened.
What if I want to make a cheese sauce?
Once it’s thickened, stir in a handful of grated cheddar or whatever cheese you fancy. Stir till melted. Heaven.
Can I make this gluten-free?
Use a gluten-free plain flour blend — one with xanthan gum works best.
Can I double or triple the recipe?
Absolutely. Just keep whisking like your life depends on it.
Nutrition Facts (Per Serving):
- Calories: 89
- Fat: 6.8g
- Carbs: 5.1g
- Protein: 2.1g
- Sodium: 63mg
- Sugar: 2.7g
More Delia Smith Recipe:
Delia Smith All In One White Sauce
Description
A velvety, no-fuss white sauce made by simply whisking everything together in one pan — smooth, creamy, and ready in under 10 minutes.
Ingredients
Instructions
- Add milk, butter, and flour to a saucepan over medium heat.
- Whisk constantly for 3 minutes until thick and smooth.
- Reduce heat to low and continue whisking for 2 more minutes.
- Season with salt and pepper.
- Use immediately or store for later.
Notes
- Whisk constantly at the start — that’s the trick to no lumps.
- Let it simmer on low to avoid raw flour taste.
- Add milk if reheating and it gets too thick.
- Great base for cheese sauce, mustard sauce, or parsley twist.