| 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)
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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