Saltsa Aspri (greek White Sauce) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
THIN WHITE SAUCE
1 tbsp: Butter,
1 tbsp: Flour,
1 cup: Milk, warm
MEDIUM WHITE SAUCE
2 tbsp: Butter,
2 tbsp: Flour,
1 cup: Milk, warm
THICK WHITE SAUCE
3 tbsp: Butter,
3 tbsp: Flour,
1 cup: Milk, warm
OPTIONAL
Salt & White pepper,
Grated nutmeg,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp