Saltsa Aspri (Greek White Sauce)

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READY IN: 20mins
Recipe by lazyme

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.

Ingredients Nutrition


  1. To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning.
  2. Using a wire whisk, stir in the flour.
  3. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk.
  4. Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce.
  5. Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor.

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