Chinese White Sauce

Chinese White Sauce

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Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour.

This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic.

This luscious and tongue-tingling sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds , Broccoli and Paneer in Lemon Coriander Sauce etc.

Chinese White Sauce recipe - How to make Chinese White Sauce

Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups
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3 cups of clear vegetable stock
3 tbsp cornflour
1 tbsp oil
1/2 cup finely chopped onions
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
a pinch of sugar
salt to taste

  1. Combine the cornflour and clear vegetable stock in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute.
  3. Add the cornflour-vegetable stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
  4. Use as required.
Nutrient values per cup
Energy119 cal
Protein2 g
Carbohydrates15.4 g
Fiber2.3 g
Fat5.6 g
Cholesterol0 mg
Vitamin A214.3 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.7 mg
Vitamin C17.1 mg
Folic Acid39.8 mcg
Calcium56.5 mg
Iron1.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.9 mg
Potassium87.5 mg
Zinc0.4 mg
Chinese White Sauce recipe with step by step photos

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How to make Chinese white sauce

  1. The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums. To thicken the clear vegetable stock, we would require a cornflour slurry. In a deep bowl take cornflour. Use tapioca or arrowroot flour if you're planning to freeze the Chinese white sauce.
  2. Add clear vegetable stock. Ensure it is cold and at room temperature. While using cornstarch, for each cup of liquid, you want to thicken, add 1 tablespoon of cornstarch. This is your slurry.
  3. Whisk well and keep aside. Make sure it is lump-free to get a smooth white sauce.
  4. To add much needed oriental flavors to the Chinese white sauce, heat the oil in a broad non-stick pan.
  5. Once the oil is hot, add the onions.
  6. Add ginger.
  7. Add garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones.
  8. Mix well and sauté on a high flame for 1 minute so, the vegetables retain their crunch.
  9. Add the cornflour-vegetable stock mixture. Whisk the slurry very well before adding into the hot, simmering liquid that you want to thicken.
  10. Add sugar. It balances the sauce.
  11. Add salt and mix well. Don't cook for too long as the starch may break down and the liquid will thin out again.
  12. Cook on a high flame for 5 minutes, while stirring occasionally. and our Chinese white sauce is ready.
  13. Use as required.


Chinese White Sauce
 on 19 May 19 05:58 AM

Forgot to mention: A touch of white pepper works really well in this sauce.....
Chinese White Sauce
 on 19 May 19 05:56 AM

This is basically a simple and adaptable recipe that is like the one that I use. If you want to change the flavor profile, try a 3:1 mixture of ginger to garlic or garlic to ginger. Also, I make a basic Thai version with some lemongrass and fish sauce. And yes, the white sauce [ I use ginger to garlic 3:1] to make Chicken with mushrooms and vegtables. Moo Goo Gai Pan
Chinese White Sauce
 on 04 Mar 19 05:17 AM

Thanks for this recipe. I am looking forward to trying it. I am wondering whether it would work to make a traditional chicken almond ding . I just tried to make that dish from a different recipe but was disappointed because it turned out all brown and not like the beautiful green and white dish I remember having in good Chinese restaurants in my childhood.
Tarla Dalal
05 Mar 19 03:56 PM
   Hey Aly, Since our is a pure vegetarian food website, we have no idea how it would work out with chicken recipes. Do experiment and share with us your feedback. Happy cooking!
Chinese White Sauce
 on 31 Dec 18 10:23 PM

Thank you for posting this. Being allergic to soy sauce and gluten products in general,I needed to find out about an alternative when it comes to Chinese food, because it seems Chinese restaurants are usually the only ones open during the stupid holidays.
Tarla Dalal
02 Jan 19 09:28 AM
   Hi Dia, Thank you for the kind words, we appreciate it. Do try other recipes and let us know your feedback. Happy cooking :)
Chinese White Sauce
 on 14 Aug 18 04:16 PM

Perfect, but a little white wine makes a big difference.
Tarla Dalal
16 Aug 18 08:49 AM
   Thank you so much for your suggestion.
Chinese White Sauce
 on 08 May 16 12:44 PM

Chinese White Sauce
 on 14 Mar 13 09:19 AM

Used this stock to prepare a Chinese soup, Mushroom and vermicelli soup