Saltsa Aspri (Greek White Sauce)

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 1 cup

ingredients

• 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

• Optional ingredients for any of the sauces

• salt and white pepper
• grated nutmeg

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.