Kingsford’s Classic Medium White Sauce (Béchamel Sauce)

Creamed Chipped Beef with Vegetables made with Kingsford’s Classic Medium White Sauce

“We have two white sauce recipes, one thickened with cornstarch, and the other with flour. It’s easier to make lump-free sauce with this recipe because it uses cornstarch, but some prefer flour. Also see white sauce variations here: White Sauce.” – Calla Ferre

Kingsford’s Classic Medium White Sauce

Course: Sauces & Gravies
Cuisine: French


  • 1 Tablespoon Cornstarch
  • 1 Cup Milk
  • 2 Tablespoons Margarine
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper


  • Mix cornstarch and milk until smooth. Add margarine, salt and pepper. Stirring constantly, bring to boil over medium heat; boil 1 minute.
  • Use for creamed vegetables, meat, poultry, fish or casseroles. Makes 1 Cup.

Recipe – Jean Hansen – From T. Kingsford and Son Cornstarch Company

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