Title: Saltsa Aspri (Greek White Sauce)
Categories: Sauce Greek
Yield: 1 Servings

		Karen Mintzias
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 & 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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