Erin Sauce

Pat Duran


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!


★★★★★ 2 votes

40 Min
15 Min
Stove Top


  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1 c
    undiluted evaporated milk like carnation or pet
  • 10 oz
    pkg. thawed, undrained chopped spinach
  • 1 large
    egg yolk
  • 2 Tbsp
    milk, 2%
  • 1/4 c
    fish broth or pasta water or chicken broth-(depends on what you are making this for)

How to Make Erin Sauce


  1. Melt 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)
  2. Beat 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)
  3. Cook 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.

Printable Recipe Card

About Erin Sauce

Course/Dish: Fish Other Sauces Seafood
Main Ingredient: Vegetable
Regional Style: Irish

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