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Cynthia’s Special White Sauce



This is my classic, gluten-free white sauce recipe! I like to add this amazing white sauce to some classic dishes and when a recipe calls for béchamel, I usually substitute for my own white sauce which I consider way tastier. It takes more time to cook if compared to a béchamel, but the wait is very much worth it! It is perfect over vegetables, especially cauliflower, potatoes, and asparagus; and over other dishes like lasagna noodles, sautéed chicken, baked fish and so many more. Try adding fresh herbs, like scallions and parsley. It is a simple, versatile recipe with just 5 ingredients, but the secret is to slow cook the half and half to develop the flavors. So you might be thinking : "What is it so special about this white sauce?" I guess you will find out after you try ;)

Makes 1 ½ to 2 cups


  • 2 tablespoons olive oil
  • ½ medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups half & half
  • Salt and freshly ground black pepper
  • 1 teaspoon fresh ground nutmeg


In a large sauce pan, heat 2 tablespoons of olive oil. Sauté the onions on medium high heat until soft, about 3 minutes. Add garlic and cook for another minute. Add half & half and bring to a boil. Turn the heat down to medium-low and simmer stirring occasionally for about 45 to 60 minutes, or until the sauce has reached the desired thickness. Season with salt, pepper, and nutmeg.

If doubling the recipe - which I usually do - make sure to double the amount of cooking time, until the desired thickness is achieved.

Cook's Notes:

This is easy to make but if you have any questions you can check out my video.  

Nutrition Facts:

 4 Servings

Amount Per Serving
 Calories 344.4
 Total Fat 31.2 g
 Cholesterol 89.5 mg
  Sodium 99.2 mg
  Potassium 314.6 mg
  Total Carbohydrate 10.4 g 
  Dietary Fiber 0.0 g 
   Sugars 0.4 g
  Protein 7.2 g 



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