Spinach Veloute Print Email

The earthy flavors of spinach and onion and the richness of cream make this just the right sauce for poultry or seafood.

2 tablespoons unsalted butter
1 small onion, diced
5 ounces (1/2 of a 10-ounce package) frozen spinach, defrosted and squeezed dry
3/4 cup heavy cream
1 container (11 ounces) More Than Gourmet White Wine Sauce
Salt and ground black pepper to taste

In a heavy saucepan, melt the butter over medium heat; add the onions and cook until they are tender,
about 3 minutes. Add the spinach, stir to combine, and cook for another minute.

Add the cream and simmer a few minutes to reduce the cream slightly.

Reduce the heat to low, stir in the More Than Gourmet White Wine Sauce, cover the pan, and simmer for
5 minutes. Season the sauce to taste with salt and pepper.

Serves 6 to 8