erin sauce
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!
prep time
40 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup undiluted evaporated milk like carnation or pet
- 10 ounces pkg. thawed, undrained chopped spinach
- 1 large egg yolk
- 2 tablespoons milk, 2%
- 1/4 cup fish broth or pasta water or chicken broth-(depends on what you are making this for)
How To Make erin sauce
-
Step 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) -
Step 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. (Pasta Florentine)
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Other Sauces
Category:
Seafood
Tag:
#Quick & Easy
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Vegetable
Culture:
Irish
Method:
Stove Top
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