This recipe is a thick Greek White 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 whisk in the warm milk.
Move the pan back to the heat and bring to a boil, whisking steadily for a smooth sauce. Add a pinch of salt, white pepper, and grate a little nutmeg for a nice flavor.
This recipe is for a thick white sauce.
- For a thin white sauce decrease to 1 tablespoon of butter, 1 tablespoon of flour
- For a medium white sauce decrease to 2 tablespoons of butter, 2 tablespoons of flour
Basically decrease the butter and the flour but not the milk. Season with salt, white pepper and grated nutmeg to your liking.
As a general rule:
- Thick sauce is used for for croquettes and soufflés.
- Thin white sauce is used for soups and sauces
- Medium sauce is for Pastitsio and Moussaka and other Au Gratin (cheese sauce) dishes
Keldon C. | January 28th, 2022