Japanese White Sauce is typically used in spaghetti, stew and gratin dishes.
(makes 2 servings)
- All purpose flour: 2 tablespoons
- Butter: 3 tablespoons
- Warm Milk: 1 1/3 cup
- Salt: a pinch
- Pepper: a pinch
- Nutmeg: slightly less than a pinch
- Melt butter in skillet on low heat.
- Once the butter has melted, slowly stir in flour and create a paste. Slowly add warm milk.
- Add salt, pepper and nutmeg to taste.