Quick white Sauce for Pasta & Bakes- An easy recipe

  • Prep Time : 2m
  • Cook Time : 3m
  • Ready In : 5m

One of the reasons I prefer olive oil over butter while making this sauce, is simply this. Stirring is so much easier. Butter tends to burn faster and burns the flour as well. Oil does seem to offer better resistance. Whatever makes my life easier, works for me.

Like this sauce- perfect every single time.

Use it wherever you need cheesy white sauce, it works.


  • Olive oil- 2 tsp
  • Plain Flour ( maida)- 1 tbsp
  • Oregano- 1/2 tsp optional
  • Milk- 1/4 cup
  • Cheese, grated (Cheddar)- 1/2 cup
  • Salt- to taste


1. In a large wok, heat the oil.

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2. Add in the flour. Stir constantly. Do not let the flour form lumps.

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Stir constantly while adding the milk.

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Now, lower the flame and stir in the cheese and the oregano. Please do not do this on a high flame, or the milk will split straight away. If you like you can even add more than 1 tbsp of flour at the beginning. It is a good way to keep the milk from splitting, as is a low flame and constant stirring.


Tada.. sauce is ready. Do taste a bit and adjust the salt to your liking. Add some pepper as well if you like. Remember you will not need much salt as the cheese is already quite salty.

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This versatile sauce can be used to pour over vegetables or chicken for a perfect bake, or just pour over pasta.

Simply brilliant!

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