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White Sauce
Indian Cooking Pastes & Sauces1 kg pouchHalal

White Sauce

Enhance your menu with our premium bulk White Sauce.

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White Sauce is a smooth, creamy, and versatile base used in Indian, Continental, and fusion cuisines.For Indian restaurants, catering services, and commercial kitchens in the USA, bulk White Sauce provides a ready-to-use, high-quality base that allows chefs to prepare restaurant-standard dishes efficiently while maintaining consistent taste and texture.

Why kitchens choose it
  • FDA compliant – guaranteeing safety, hygiene, and consistent quality
  • Consistent texture, flavor & aroma – ideal for repeated use in high-volume kitchens
  • Hygienically processed & shelf-stable – retains creamy consistency and taste for long-lasting use.our White Sauce allows chefs to reduce prep time, maintain menu consistency, and deliver premium, creamy dishes efficiently
On the menu
  • Curries & Gravies – Chicken, Paneer, Vegetable White Curries, and Shahi Dishes
  • Pasta & Continental Dishes – White sauce pasta, lasagna, and creamy vegetable casseroles
  • Fusion & Indo-Chinese Dishes – Creamy gravies for Indo-Chinese preparations
  • Chef Benefits – Pre-prepared sauce saves time, ensures consistent flavor and texture, and simplifies large-scale cooking.With ready-to-use White Sauce, restaurants can consistently serve creamy, flavorful, and visually appealing dishes
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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