a Catalan celery sauce, a “peasants’ remedy” for Valencians. The English over the centuries have used it as gravy, a cream sauce and a béchamel to accompany fish and fowl. [Alonso Luengo. 1994:41; and Cassell’s n/d:114]
1 c finely chopped celery
¼ c butter
2 garlic cloves
¼ c flour
2 c whole milk
1 tbsp lemon juice
Sauté the celery in the butter. Peel and mash garlic and add it to the celery, continue sauteing for a total of 5 minutes.
Slowly add flour, stirring continuously, until the mixture is lump free and smooth.
Add the milk and stir constantly until sauce thickens. Add salt and pepper to taste. Stir lemon juice.
Remove from heat and taste. Add more seasoning if necessary.