Karen Mintzias ------------------------------THIN WHITE SAUCE------------------------------ 1 tb Butter 1 tb Flour 1 c Milk; warm -----------------------------MEDIUM WHITE SAUCE----------------------------- 2 tb Butter 2 tb Flour 1 c Milk; warm -----------------------------THICK WHITE SAUCE----------------------------- 3 tb Butter 3 tb Flour 1 c Milk; warm ----------------------------------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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