INGREDIENTS
DIRECTIONS
Melt the butter in a saucepan.
Once melted, stir in the flour and mix to combine. It should form a thick paste.
Gradually stir in the milk a little at a time while continuing to stir. After adding some milk, let the mixture thicken a bit before adding more. Continue this process until you’ve added all the milk. If the mixture is too thick, use a little more milk.
Once the mixture reaches a viscosity slightly thinner than pancake batter, add a pinch of salt and nutmeg (usually about 1/4-1/2 tsp of each is good, can be done to taste). Stir to combine.
For a thicker or thinner sauce, vary the flour and butter quantities in equal amounts (less for a thinner sauce or more for a thicker sauce). The quantity of flour used should always be equal to the amount of butter.