CookEat Recipe
Celery Sauce
Diced white-celery cream sauce thickened with a butter-flour roux.
Method
Steps
Step 1
Finely dice four white celery branches.
Step 2
Boil them in 355 mL cold starting water with half teaspoon salt for fifteen minutes.
Step 3
Drain and reserve the cooking liquor separately.
Step 4
Heat one and half tablespoons butter with two tablespoons flour for two minutes.
Step 5
Add half the recovered celery cooking liquor, half teaspoon sauce salt, quarter teaspoon cayenne, quarter teaspoon nutmeg and one light gill cream.
Step 6
Return the same diced celery and gently boil for five minutes.
Step 7
Keep the celery pieces in the sauce and use as required.
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