White Sauce - USDA Recipe for CACFP

White Sauce - USDA Recipe for CACFP
Makes: 25 or 50 Servings


Our White Sauce recipe is a creamy combination of whole wheat flour, milk, and spices.


Margarine, trans fat-free
1 Tbsp
2 Tbsp

1. In a medium stock pot, add margarine, flour, and garlic. Heat uncovered over medium-high heat for 1 minute, stirring constantly until a paste is formed.

Whole-wheat flour
3 Tbsp 1 1/2 tsp
2 oz
1/4 cup 3 Tbsp
Fresh garlic, minced
1 tsp
2 tsp
Low-fat (1%) milk
2 1/4 cups
1 qt 1/2 cup

2. Add milk, stirring constantly. Bring to a boil.

1/4 tsp
1/2 tsp

3. Add salt, nutmeg, and pepper. Reduce heat to medium. Simmer uncovered for 1-2 minutes, stirring occasionally.

Ground nutmeg
1/4 tsp
1/2 tsp
Ground white pepper
1/4 tsp
1/2 tsp

4. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

5. Pour 2 cups (about 14 oz) white sauce into a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

6. Critical Control Point: Hold for hot service at 140 °F or higher.

7. Portion with ½ fl oz ladle (1 Tbsp 1 tsp).


See Notes


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
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