Saltsa Aspri (greek White Sauce)

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Greek, Sauces	1	Servings

INGREDIENTS

		Karen Mintzias
1	T	Butter
1	T	Flour
1	c	Milk, warm
2	T	Butter
2	T	Flour
1	c	Milk, warm
3	T	Butter
3	T	Flour
1	c	Milk, warm
		Salt & White pepper
		Grated nutmeg

INSTRUCTIONS

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 souffles. From "The Food of Greece" by Vilma
Liacouras Chantiles.  Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1149 Calories From Fat: 742 Total Fat: 84.2g Cholesterol: 241.7mg Sodium: 354.4mg Potassium: 1096.4mg Carbohydrates: 71.1g Fiber: 1.3g Sugar: 37.3g Protein: 29.7g