• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Salts Used in Pickling

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • Use of canning or pickling salt is recommended. Fermented and non-fermented
  • pickles may be safely made using either iodized or non-iodized table salt.
  • However, non-caking materials added to table salts may make the brine
  • cloudy. Flake salt varies in density and is not recommended for use.
  • Reduced-sodium salts, for example, "Lite Salt" may be used in quick pickle
  • recipes, as indicated in this guide. The pickles may, however, have a
  • slightly different taste than expected. Caution: Use of reduced-sodium salt
  • in fermented pickle recipes is not recommended.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Saltsa Aspri (Greek White Sauce)
Categories: Sauces, Greek
Yield: 1 Servings

Karen Mintzias

1 tb Butter
1 tb Flour
1 c Milk; warm

2 tb Butter
2 tb Flour
1 c Milk; warm

3 tb Butter
3 tb Flour
1 c Milk; warm

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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