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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