This spinach sauce is not only great on fish, chicken and pasta , but oh so good with eggs florentine,etc. You can make this a s thick or as thin as you like- depending on what you want to use it with..great on it's own too!
1Melt butter in saucepan; remove from heat. Stir in flour to make a smooth mixture. Gradually stir in evaporated milk.
Bring to boiling, stirring all the while. Reduce heat and simmer for 2 minutes, or until quite thick. Add spinach and liquid of spinach; cook 5 minutes longer. (baked fish Florentine)
2Beat egg yolk slightly with a fork ; beat in 2% milk.
Stir a small amount of hot sauce into yolk mixture, combining well. Pour back into sauce.
3Cook stirring and over a low flame, heat until thickness desired. Just before serving, slowly stir in 1/4 cup of cooking liquid from your main recipe whether it be fish broth or pasta liquid or chicken broth.(eggs Florentine)
The photos are few ways you can use this sauce.