As I was planning the menu for the most recent Tapas Monday, I asked my daughter what she would like. The carb-loving girl that she is, she requested pasta. I asked if she wanted it plain with grated parmesan. She asked if I could make a parmesan sauce. I explained that this dinner would be just for her, as her brother was having meat sauce, so it seemed like a lot of work. She looked at me and said, “All you need to do is make a roux, add some milk and parmesan.”
I must note that she said that politely, and I had to smile. How many 14 year olds talk about the simplicity of making a roux? Yes, we are creating a few foodies. She was right. Making a roux is ridiculously easy. Thus, she had a parmesan sauce for her pasta, and later my husband and I had feta sauce for our Greek meatballs.
I made both sauces using skim milk. The feta sauce had a thinner consistency than I had anticipated, but I thought it worked well for dipping meatballs and pieces of grilled eggplant. If you prefer something creamier, even using whole milk would add body. If you are feeling quite indulgent, light cream would make it rich.
1-1/2 Tb. unsalted butter
1-1/2 Tb. flour
1 cup milk
6 oz. feta cheese, crumbled
Melt butter in a small saucepot over medium heat. Add flour, and stir continuously for 2-3 minutes, or until golden brown. Gradually add milk, whisking until smooth. Bring to a gentle boil, and reduce the heat. Add feta slowly, whisking until it is melted. (There may be a few small pieces of feta that don’t melt, but they add delightful bites of flavor.) Season with pepper.