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.