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]
THE MEDIEVAL SPANISH CHEF'S VERSION OF CELERY SAUCE WHICH IS A SOUP
Ingredients
1 c finely chopped celery
¼ c butter
2 garlic cloves
¼ c flour
2 c whole milk
1 tbsp lemon juice
Preparation
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.
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