Ingredients with Measurements:
- 1/2 cup pitted Kalamata olives, chopped
- 1 tablespoon fresh oregano leaves, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually whisk in the milk, stirring constantly until the mixture thickens.
4. Add the chopped olives and oregano and stir to combine.
5. Season with salt and pepper to taste.
6. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 9g
- Protein: 4g
- Sodium: 250mg
Substitutions for ingredients:
- You can use any type of pitted olives you prefer.
- Fresh thyme or rosemary can be used instead of oregano.
Variations:
- Add a splash of white wine for a more complex flavor.
- Use vegetable broth instead of milk for a dairy-free version.
Tips and tricks:
- Be sure to whisk constantly when adding the milk to prevent lumps from forming.
- If the sauce is too thick, add a little more milk to thin it out.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over grilled chicken, fish, or vegetables.
Garnishes:
- Sprinkle some fresh oregano leaves on top of the sauce for a pop of color.
Pairings:
- This sauce pairs well with roasted potatoes or a simple green salad.
Suggested side dishes:
- Grilled asparagus or roasted carrots would be a great side dish to serve with this sauce.
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more flour to thicken it up.
- If the sauce is too thick, whisk in a little more milk to thin it out.
Food safety advice:
- Be sure to refrigerate any leftover sauce promptly to prevent bacterial growth.
Food history:
- Muslin sauce is a classic French white sauce made with milk, butter, and flour. This version adds olives and oregano for a Mediterranean twist.
Flavor profiles:
- This sauce has a creamy, savory flavor with a salty kick from the olives and a hint of herbal freshness from the oregano.
Serving suggestions:
- Serve this sauce as a topping for grilled meats or vegetables, or use it as a dip for bread or crackers.
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Region: Greek