Thick & Creamy White Sauce

Thick & Creamy White Sauce

Author: Alisa Fleming of

Serves: ⅔ cup (about 4 servings)

This rich yet versatile sauce can be seasoned and used in layered dishes, or stirred into another sauce, soup, pasta, or rice dish.

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  • 1 tablespoon dairy-free buttery spread
  • 1 tablespoon all-purpose flour
  • 1 cup Ripple Original Half & Half
  • ¼ teaspoon salt, or to taste
  • Black or white pepper, to taste (optional)
  • Pinch nutmeg (optional)
  1. Melt the buttery spread in a small saucepan over medium heat.
  2. Whisk in the flour until smooth and bubbly.
  3. Gradually add the half & half, while whisking, until smooth.
  4. Whisk and cook until the sauce thickens to your desired consistency. If it thickens too much, whisk in a little water.
  5. Season the sauce with the salt. Optionally season the sauce with the pepper or nutmeg.
  6. Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and whisk until smooth before using. Add more water, if needed.

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