Celery Sauce

"This sauce ,when used on the foods recommended below, are a pairing that is outstanding. Use on: meat loaves, fish, eggs and meat croquettes."
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Ready In:
2 1/2 cups




  • 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.

Questions & Replies

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  1. philscott
    Great with Salmon Encroute. Used 50% leeks and added some finely chopped parsley when sauce cooked.
  2. dsrintoul
    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.
  3. Slatts
    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.


  1. philscott
    50% leeks used and added chopped parsley


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