Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Karen Mintzias |
| 1 tablespoon | Butter |
| 1 tablespoon | Flour |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 3 tablespoons | Butter |
| 3 tablespoons | Flour |
| \N \N | Salt & White pepper |
| 1 cup | Milk; warm |
| 1 cup | Milk; warm |
| 1 cup | Milk; warm |
| \N \N | Grated nutmeg |
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