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CREAMED SPINACH - RUTH'S CHRIS




Source of Recipe


RUTH'S CHRIS STEAK HOUSE






List of Ingredients



• BECHAMEL SAUCE
  
• 1/2 C BUTTER
  
• 1/4 C. ALL PURPOSE FLOUR
  
• 2 TBLS CHOPPED ONION
  
• 1 CLOVE
  
• 1 SMALL BAY LEAF`1/4 T SALT`
  
• 2 CUPS HALF AND HALF OR WHOLE MILK
  
• 1 LB FRESH SPINACH, WELL CLEANED AND STEMMED
  
• SALT AND FRESH PEPPER TO TASTE
  
• 2 TBLS BUTTER SOFTENED
  






Instructions



1. IN SMALL SAUCEPAN, MELT THE 1/2 CUP BUTTER OVER MEDIUM HEAT UNTIL FOAMY.
   
2. ADD FLOUR AND COOK, STIRRING, UNLIGHT BROWN IN COLOR.
   
3. ADD ONION, CLOVE, BAY LEAF AND SALT AND THEN WHISK IN HALF AND HALF OR MILK, STIRRING UNTIL THE MIXTURE COMES TO A BOIL AND THICKENS.
   
4. REDUCE THE HEAT AND COOK FOR 5 MINUTES.
   
5. PASS SAUCE THROUGH A FINE STRAINER AND RESERVE. THE SAUCE WILL BE VERY THICK
   
6. COOK SPINACH BY IMMERSING IN BOILING WATER FOR 1 MINUTE.
   
7. REMOVE AND PLUNGE IN ICE WATER TO COOL.
   
8. SQUEEZE SPINACH UNTIL VERY DRY AND PUREE IN A FOOD PROCESSOR. SET ASIDE.
   
9. JUST BEFORE SERVING, COMBINE THE SAUCE WITH THE PUREED SPINACH AND COOK ON LOW HEAT, STIRRING OFTEN, FOR ABOUT 5 MINUTES.
   
10. SEASON TO TASTE WITH SALT AND FRESHLY GROUND BLACK PEPPER.
    
11. FINISH BY STIRRING IN 2 TBLS SOFTENED BUTTER
    
12. MAKES 4 (4 OUNCE) SERVINGS.