Saltsa Aspri (Greek White Sauce)

23.06.2008 | Author: Cook | Posted in Greece
Find out how to cook Saltsa Aspri (Greek White Sauce) in
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Saltsa Aspri (Greek White Sauce)


Servings: 1
Ingredients: 

  • ------------------------------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 and 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

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