| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Sauces, Greek |
1 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Milk; warm |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Milk; warm |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Milk; warm |
|
|
Salt & White pepper |
|
|
Grated nutmeg |
INSTRUCTIONS
THIN WHITE SAUCE
MEDIUM WHITE SAUCE
THICK WHITE SAUCE
OPTIONAL
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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”