Ingredients for Creamy Spinach Sauce
- Spinach 1 bunch (large)
- Cream (30% fat) 200 milliliters
- Butter 20-30 grams
- Concentrated lemon juice 1 teaspoon
- Onions 1 piece (medium)
- Garlic 1 clove
- Nutmeg to taste
- Sugar 1/2 teaspoon
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Spinach, Butter, Cream
- Serving 1 serving
- World Cuisine
Kettle, Stove, Deep bowl, Colander, Kitchen towel, Knife - 2 pieces, Cutting board - 2 pieces, Deep plate, Stewpan with a lid, Wooden kitchen spatula, Teaspoon, Sauce boat
Cooking creamy spinach sauce:
Step 1: Stir in the spinach.
First of all, we take a kettle filled with ordinary running water, and put it on a stove that is turned on at a strong level. While it is boiling, remove the stems from the spinach bunch, leaving only the leaves, and put them in a colander, which in turn is set in a deep bowl. When the water in the teapot begins to boil, remove it from the stove, holding it with a kitchen towel, and sprinkle spinach leaves with boiling water, this process is necessary so that they soften. After we leave the greens in a colander on 45 minutes in order to drain the remaining liquid and spinach cool.
Step 2: prepare onions and garlic.
Spinach is cooling, so it's time to do vegetables. Peel onions and garlic, rinse under cold running water from any kind of dirt, dry them with paper kitchen towels, place them on a cutting board one by one and cut the onions into cubes up to 1 centimeter.
Garlic is just finely chopped into small pieces of arbitrary shape. Leave the slices on the cutting board.
Step 3: prepare the spinach.
The cooled spinach squeezes out excess water, put on a cutting board and chop the leaves into small pieces, after which we transfer the spinach mass to a separate deep plate.
Step 4: prepare the sauce.
Now we take a deep stew-pan, put 20-30 grams of butter in it and put the container on a plate included in the middle level. When the fat melts and slightly warms up, we throw the onion with garlic in the stewpan and stew the vegetables, stirring with a kitchen spatula until transparent and a light golden crust. This process will take no more 3 to 4 minutes.
After pouring 200 milliliters of liquid cream into a saucepan 200 ml, add 1/2 teaspoon of sugar, to taste salt, black pepper, a pinch of nutmeg and 1 teaspoon of concentrated lemon juice. Reduce the temperature of the stove to a small level, and bring the cream to a boil, constantly stirring with a kitchen spatula. Attention: if the cream mixed with lemon juice is suddenly heated to a high temperature, they can curl up!
When the first rare vesicles appear on the surface of the cream, we add chopped spinach into them and, without ceasing to stir the sauce, bring it to a boil. Then immediately remove the stewpan from the stove, put it on the countertop, cover the container with a lid and let the sauce brew 2 - 3 minutes. After we pour it into a gravy boat, a small bowl or pour it with a finished fish dish and serve it to the table.
Step 5: Serve the creamy spinach sauce.
Creamy spinach sauce is served warm with seafood or fish dishes, as well as chilled with any appetizer. Each ingredient in this sauce gives it its own zest, richness and pleasant aroma. Enjoy it!
Enjoy your meal!
- Optionally, you can not let the spinach leaves, but simply chop and throw them into the creamy mass fresh.
- Sometimes in this kind of sauce add 1 tablespoon of flour for thickening and hard cheese for a richer taste.
- Concentrated lemon juice can be replaced with fresh squeezed lemon juice or 30 - 40 milliliters of dry white wine.
- Instead of cream, you can use sour cream of medium fat content.
- The amount of garlic can be varied to taste or discarded altogether.
- Instead of butter, you can use olive oil.
- If desired, during the stewing of onions and garlic, chopped greens of dill, parsley or green onions can soon be added.