Side Pannel
Salts Used in Pickling
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
Directions
Recipe via Meal-Master (tm) v8.05
Title: Saltsa Aspri (Greek White Sauce)
Categories: Sauces, Greek
Yield: 1 Servings
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
