Recipe Details

Summary

Name: Saltsa Aspri (Greek White Sauce)

Category: Sauces

Ingredients and Directions

Karen Mintzias

------THIN WHITE SAUCE------

1 tb Butter

1 tb Flour

1 c Milk; warm

-------MEDIUM WHITE SAUCE-------

2 tb Butter

2 tb Flour

1 c Milk; warm

-------THICK WHITE SAUCE-------

3 tb Butter

3 tb Flour

1 c Milk; warm

----------OPTIONAL----------

Salt & White pepper Grated nutmeg To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning. Using a wire whisk, stir in the flour. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk. Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce. Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor. As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and souffles. From "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias