Saltsa Aspri (Greek White Sauce)

Saltsa Aspri (Greek White Sauce)

Course :	Greek
From:	HungryMonster.com
Serves:	1

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---
1	teaspoon	salt and white pepper
1	teaspoon	grated nutmeg

Preparation:

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 soufflés. From "The Food of Greece" by Vilma Liacouras Chantiles.