Prep 10 mins
Cook 20 mins
This sauce ,when used on the foods recommended below, are a pairing that is outstanding. Use on: meat loaves, fish, eggs and meat croquettes.
- Saute the celery in the butter for 5 minutes.
- Slowly add the flour, while continuously stirring, until the mixture is lump free and smooth.
- Continue stirring while you add the milk and cook until the sauce thickens, stirring constantly.
- Remove from heat and season to taste.
Wow, what a bad recipe. Are we back in 1965? A heavy roux-based sauce? Nothing like gobs of flour, milk and butter to cover the taste of the celery. Stay away from this one.
This may be a biased review as I am the worlds hugest celery fan. I know it is weird but it has been that way since childhood. I loved this. I almost didn't make the recipe (my hubby wanted another) but I had all the ingredients on hand. So tasty. A fantastic white gravy with a subtle celery taste. I need to figure out what all to put this on, I could just eat it as is. Eggs croquette in the morning sounds fabulous. :) Made for PAC Spring 2009.