easy white sauce

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Serves: 4 cups


8 tablespoons (1 stick) of Butter

1/2 cup of flour

2 cups of milk or milk substitute

2 cups of chicken stock

8 oz (1 block) of cream cheese

1 cup of grated parmesan cheese

Seasonings of choice, I recommend parmesan garlic or Italian flavorings.


In a large saucepan, on medium heat, melt 1 stick (8 tablespoons) of butter. Allow butter to warm stirring regularly until it starts to turn tan.

Add flour to the butter stirring occasionally until it turns brown and has a nutty aroma. This is your roux used to thicken your alfredo sauce.

Add milk to your roux sauce and stir until it thickens.

Add chicken stock and bring to a very light simmer while stirring regularly.

Drop-in your block of cream cheese cut into medium chunks. Melt together and remove from heat.

Add desired seasonings to your alfredo sauce. I recommend parmesan garlic or Italian flavorings.

Tip: Your alfredo sauce should be a thin gravy consistency. If your sauce is too thin, add parmesan cheese. If your sauce is too thick, add milk.

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Use this sauce base in:

Creamy Potato Soup

Mexican Rice Bowls

Chicken Fettuccine Alfredo

Alfredo Pizza

Mexican Soup

Leave me a comment if you have used this recipe! I would love to hear your meal ideas!

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