Saltsa aspri (greek white sauce)

1 servings

Ingredients

Quantity Ingredient
Karen Mintzias
1 tablespoon Butter
1 tablespoon Flour
2 tablespoons Butter
2 tablespoons Flour
3 tablespoons Butter
3 tablespoons Flour
Salt & White pepper
1 cup Milk; warm
1 cup Milk; warm
1 cup Milk; warm
Grated nutmeg

Directions

THIN WHITE SAUCE

MEDIUM WHITE SAUCE

THICK WHITE SAUCE

OPTIONAL

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

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