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Japanese White Sauce Recipe

Japanese White Sauce Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce, Condiment, Side
Cuisine Japanese, Fusion
Servings 4 servings
Calories 120 kcal

Ingredients
  

  • 3 tbsp unsalted butter or olive oil
  • 3 tbsp all-purpose flour
  • 2 cups milk room temperature, whole milk recommended
  • ½ cup chicken or vegetable stock
  • ½ tsp salt
  • ¼ tsp white pepper optional
  • A pinch of nutmeg optional

Instructions
 

  • Melt the Butter: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Avoid browning.
    Make the Roux: Add 3 tablespoons of all-purpose flour and whisk continuously for 2–3 minutes until slightly nutty.
    Gradually Add Milk: Slowly pour in 2 cups of milk while whisking constantly to avoid lumps.
    Add Stock and Seasonings: Pour in ½ cup of stock, then add salt, white pepper, and a pinch of nutmeg. Simmer on low heat for 5–7 minutes until thickened.
    Taste and Adjust: Adjust salt and pepper as needed. Add extra milk or stock if sauce is too thick.
    Optional Variations: Add grated cheese, a few drops of soy sauce, or sautéed mushrooms/onions for extra flavor.
    Serve or Store: Use immediately in dishes like cream stew, doria, croquettes, pasta, or vegetable gratin. Store leftovers in an airtight container in the fridge for up to 3 days.