Saltsa Aspri (Greek White Sauce)

Course : Greek
Serves: 1
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---thin white sauce---
1 tablespoon butter
1 tablespoon flour
1 cup milk -- warm
---medium white sauce---
2 tablespoons butter
2 tablespoons flour
1 cup milk -- warm
---thick white sauce---
3 tablespoons butter
3 tablespoons flour
1 cup milk -- warm
1 teaspoon salt and white pepper
1 teaspoon grated nutmeg

Preparation / 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 souffl├ęs. From "The Food of Greece" by Vilma Liacouras Chantiles.

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