White Sauce - USDA Recipe for Schools

White Sauce - USDA Recipe for Schools
Makes: 50 or 100 Servings


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


Margarine, trans fat-free
2 Tbsp
2 oz
1/4 cup

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

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

1/2 tsp
1 tsp

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

Ground nutmeg
1/2 tsp
1 tsp
Ground white pepper
1/2 tsp
1 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 50 servings, use 2 pans. For 100 servings, use 4 pans.

6. Critical Control Point: Hold for hot service at 135 °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.
Cooking Process #2: Same Day Service
Find tips and resources for safe food handling and proper cooking temperature guidance.