Recipe - Saltsa Aspri (Greek White Sauce)

Karen Mintzias

THIN WHITE SAUCE
1 tablespoon Butter
1 tablespoon Flour
1 cup Milk; warm

MEDIUM WHITE SAUCE
2 tablespoon Butter
2 tablespoon Flour
1 cup Milk; warm

THICK WHITE SAUCE
3 tablespoon Butter
3 tablespoon Flour
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini