Ruth Chris Creamed Spinachjan gavril Gavril
- 1 stick Butter
- 1/4 cup All purpose flour
- 2 cups Milk or half and half
- 2 T. Chopped onion
- 1 Clove
- 1 Bay leaf (size of a dime)
- 1/4 tsp. Salt
Servings 4 (4 oz.)
Small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color.
Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for five minutes - pass through a fine strainer and reserve. The sauce will be very thick.
1 pound of well cleaned and stemmed fresh spinach
Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off.
Squeeze it till very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 T. soft butter.
Source: Jan Book 1