Ingredients
1 karen mintzias
THIN WHITE SAUCE
1 tbsp butter
1 tbsp flour
1 cup milk, warm
MEDIUM WHITE SAUCE
2 tbsp butter
2 tbsp flour
1 cup milk, warm
THICK WHITE SAUCE
3 tbsp butter
3 tbsp flour
1 cup milk, warm
OPTIONAL
1 salt & white pepper
1 grated nutmeg
Directions
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
Servings: 1 servings
Saltsa Aspri (Greek White Sauce) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Experts have proved the existence of recipes back into ancient history, in truth as far as the Egyptians, and possibly even further than that. However, generally, these old cook books were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to academics is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes prepared by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also recounts how the chefs of Roman times made use of many spices, including a few you will know such as thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and spices prompted a torrent in manuscripts on cookery, some of which are kept safe in private collections. By the arrival of the 20th century, cooking publications were increasing in popularity due to better eduction, people having more spare time and having more disposable income. The introduction of television brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Saltsa Aspri (Greek White Sauce) recipe.
