Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias

------------------------------THIN WHITE SAUCE------------------------------
1 tb Butter 1 c Milk; warm
1 tb Flour

-----------------------------MEDIUM WHITE SAUCE-----------------------------
2 tb Butter 1 c Milk; warm
2 tb Flour

-----------------------------THICK WHITE SAUCE-----------------------------
3 tb Butter 1 c Milk; warm
3 tb Flour

----------------------------------OPTIONAL----------------------------------
Salt White pepper Grated nutmeg

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

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