If you’ve ever wanted a smooth and creamy white sauce without using flour, this cornstarch version is a game-changer. It’s fast, gluten-free, and just as rich and velvety as the classic béchamel.
This flourless white sauce is perfect for pasta, casseroles, veggie bakes, or even as a base for creamy soups. The best part is that you only need three main ingredients, and the whole thing comes together in about 10 minutes on the stovetop.
In this article, I’ll walk you through how to make corn starch white sauce from scratch.
Let’s get into it.
What Is Corn Starch White Sauce?
This is a classic dairy-based sauce made with milk, butter, and cornstarch instead of flour. It’s basically a gluten-free béchamel that works just like the original – smooth, thick, and super versatile.
While traditional béchamel uses a flour-based roux, this version skips the gluten and still delivers that creamy consistency. It’s ideal for those avoiding wheat or just looking for a quicker stovetop white sauce.
Ingredients You’ll Need
Here’s everything you’ll need to whip up this easy, thick white sauce recipe:
Butter
Use 2 tablespoons of unsalted butter. This adds richness and helps smooth out the sauce.
Tip: You can use dairy-free butter substitutes if you’re keeping it vegan.
Cornstarch
Take 1.5 tablespoons of cornstarch. It’s the key thickener here -smooth and fast-acting.
Note: Don’t add it directly to hot liquid. We’ll make a slurry first.
Milk
2 cups of whole milk give the sauce its body and creamy taste.
You can also use 2% milk or a dairy-free alternative like oat milk or soy milk for a lighter or vegan option.
Salt
A pinch or two of salt is enough to bring out the buttery flavor.
Optional Add-ins
- A pinch of nutmeg for that classic white sauce note
- Grated parmesan or cheddar for a cheesy version
- A dash of black pepper or garlic powder for extra depth
How to Make White Sauce with Cornstarch (Step-by-Step)
Step 1: Make the Slurry
In a small bowl, whisk together cornstarch and ¼ cup of cold milk until fully dissolved. This ensures no lumps form later.
Step 2: Heat the Butter and Milk
Melt the butter in a saucepan over medium heat. Once the butter gets melted, pour in the rest of the milk. Stir gently to warm it up but don’t boil it yet.
Step 3: Add the Slurry
Slowly pour the cornstarch slurry into the warm milk while stirring continuously. Keep whisking to prevent any clumps from forming.
Step 4: Simmer Until Thick
Let the sauce cook for 3–5 minutes, stirring constantly. It will start to thicken quickly. When it coats the back of a spoon, it’s ready.
Tip: If the sauce becomes too thick, add a splash of milk to thin it out.
Step 5: Season and Serve
Add salt, pepper, and any optional seasonings. Serve warm, or let cool and store.
Ways to Use Corn Starch White Sauce
Once you’ve made this creamy stovetop sauce, don’t just let it sit in your fridge. Here are some great ideas for putting it to work:
Pasta & Lasagna
Toss it with penne, fusilli, or linguine for a quick gluten-free Alfredo-style dish. Layer it into veggie lasagna as a white sauce base.
Veggie Casseroles
Pour it over broccoli, cauliflower, or spinach, then bake with cheese or breadcrumbs for an easy side dish.
Mac & Cheese Base
Add shredded cheddar or mozzarella to the sauce and mix with cooked macaroni. Boom -gluten-free mac and cheese.
Breakfast or Brunch
Drizzle it over savory crepes or use it in breakfast bakes with eggs and potatoes.
Baked Chicken or Fish
Spoon this sauce over baked chicken breasts or flaky white fish before serving. It gives a creamy finish without overpowering the dish.
Pro Tips
- No flour needed: Cornstarch makes this white sauce lighter and easier on digestion.
- Want it thicker? Use 2 tablespoons of cornstarch instead of 1.5.
- Make it ahead: Store in a sealed jar for up to 5 days in the fridge. Reheat gently with a splash of milk.
Cornstarch White Sauce
Ingredients
- 2 Tbsp Unsalted Butter
- 1.5 Tbsp Cornstarch
- 2 Cups Whole Milk
- 1-2 Pinch Salt
- A Pinch Nutmeg Black Pepper, Garlic Powder, or Grated Cheese Optional
Instructions
- In a small bowl, whisk together cornstarch and ¼ cup cold milk until smooth and lump-free.
- Melt butter in a saucepan over medium heat. Once melted, add the remaining 1¾ cups milk and gently warm without boiling.
- Slowly pour in the cornstarch slurry while stirring constantly to prevent lumps.
- Cook and stir for 3–5 minutes until the sauce thickens and coats the back of a spoon. If too thick, add a splash of milk to thin.
- Season with salt and any optional spices or cheese. Serve warm or store cooled for later use.
Nutrition
Conclusion
This corn starch white sauce is quick, gluten-free, and endlessly versatile. Whether you’re building a pasta bake, topping roasted veggies, or making a creamy base for soups, this smooth dairy sauce gets the job done – no flour required.
Once you try it, you’ll never miss the traditional version again.
FAQs
How Do You Make White Sauce Using Cornstarch?
You create a slurry by mixing cornstarch with cold milk, then whisk it into warm milk and melted butter, cooking until thickened. This method prevents lumps and yields a creamy, gluten-free white sauce.
Can Cornstarch Replace Flour in White Sauce?
Yes! Corn starch is a great thickener that replaces flour in white sauce, especially if you want a gluten-free version. It thickens faster but requires gentle heat to avoid breaking down.
What Dishes Pair Well With Corn Starch White Sauce?
Corn starch white sauce works well with pasta dishes, casseroles, mac & cheese, creamy soups, baked chicken or fish, and even breakfast dishes like crepes or egg bakes.
Can I Use Other Starches Instead of Cornstarch for White Sauce?
Yes, you can substitute cornstarch with arrowroot, tapioca starch, or potato starch. Each thickener behaves slightly differently, so adjust the quantity and cooking time to get the right consistency.
How Do I Store and Reheat Corn Starch White Sauce?
Store the sauce in an airtight container in the fridge for up to 5 days. When reheating, warm it gently on the stove over low heat, stirring frequently. Add a splash of milk if it becomes too thick.
