Saltsa Aspri (Greek White Sauce)

Recipe Ingredients

		Thin White Sauce
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
1 cup	237ml	Milk - warm
		Medium White Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 cup	237ml	Milk - warm
		Thick White Sauce
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
1 cup	237ml	Milk - warm
		Optional
		Salt and white pepper
		Grated nutmeg

Recipe Instructions

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.

Source:
Jeff Smith

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