SALTSA ASPRI (GREEK WHITE SAUCE)
From "The Food of Greece" by Vilma Liacouras Chantiles. This sauce has 3 versions depending on whether a thin, medium, or thick sauce is wanted. 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 soufflés.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 1 cup
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 1250, Fat 96.4, SaturatedFat 60.5, Cholesterol 285.7, Sodium 850.4, Carbohydrate 69.9, Fiber 1.3, Sugar 0.2, Protein 29.6
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