Saltsa Aspri (Greek White Sauce)

Total Time
20mins
Prep 10 mins
Cook 10 mins

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

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a