Categories: Sauces, Greek 
      Yield: 1 servings 
  
           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