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.
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Thin White Sauce
Medium White Sauce
Thick White Sauce
Optional ingredients for any of the sauces
- 1To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning.
- 2Using a wire whisk, stir in the flour.
- 3Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk.
- 4Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce.
- 5Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor.
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Nutritional Facts for Saltsa Aspri (Greek White Sauce)
Serving Size: 1 (864 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1249.9
- Calories from Fat 867
- Total Fat 96.3 g
- Saturated Fat 60.5 g
- Cholesterol 285.6 mg
- Sodium 850.3 mg
- Total Carbohydrate 69.8 g
- Dietary Fiber 1.2 g
- Sugars 0.1 g
- Protein 29.5 g