In this post we share a basic white sauce recipe and a variety of foods that might be good for first foods during stage two.
Mealtimes definitely become more varied at stage 2 with lots of new foods you can introduce to your baby, however breast milk or formula are still your baby’s most important food. Some food’s I’ve found both my children have enjoyed at this phase are:
  • Egg – check out last week’s post for a great recipe to introduce your baby to egg. You can also try eggs scrambled or hard boiled. Don’t forget that until 1 year it is not advised to feed your baby a runny yolk.
  • Fresh fruit or broccoli or cauliflower florets
  • Bread – small finger sandwiches make a great quick and easy lunch or try out cheese on toast.
  • Cooked milk in food such as sugar-free custard or a white sauce.
  • Cheese and yoghurt
  • Crackers
  • Cooked pasta and noodles – another great finger food especially penne or fusilli. Alternatively you can mix pasta through sauces such as a basic white sauce recipe, or when they are a bit older why not try this.


Basic White Sauce Recipe

A white sauce is such a quick and easy option for dinner time and as your baby gets older and is getting more nutrients from their food rather than breast milk or formula it is a great source of calcium. Here is my basic white sauce recipe. This is a great backstop recipe.

basic white sauce recipe

This sauce is delicious and versatile. It is so simple to make that I promise you’ll never need to buy packet Bechamel Sauce again! I use it as a base for fish pie, in lasagna or turn it into macaroni or cauliflower cheese by adding cheese. You can also jazz up your macaroni cheese by adding ham or bacon for older children and grown ups. It also freezes really well.

Munch Mum, Kate Day

Basic white sauce
Cook time
Total time
  • 40g Butter
  • 40g plain flour
  • 1½ cups full fat milk
  • 80g cheddar or colby cheese (optional)
  1. Melt the butter.
  2. Add the flour to the melted butter and cook. This is really important if you don't cook the flour your sauce won't taste creamy it will taste floury!
  3. Using a whisk slowly add the milk stirring all the time. Using a whisk pretty much guarantees you won't get lumps.
  4. Leave to on a low heat simmering to thicken about 5 minutes. Stir occasionally to prevent the sauce from sticking.
  5. Add the cheese if desired.

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