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
Written recipes as an idea can be found way back into the distant past, at least as far into history as the Egyptians, and quite possibly further than that. In practice though, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Moving our culinary historical trip onwards, there are two recipe books from the fourteenth century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is served today, but rather accounts of the types of meals on the menues of the rich people of those days. Over the next few hundred years, the powerful families of the West competed to offer the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, recipe books are in great demand, due to higher levels of literacy, people having increased free time and a general increase in wealth. The arrival of TV brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Saltsa Aspri (Greek White Sauce) recipe.
