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Title: Rockefeller Sauce
Categories: Sauce
Yield: 24 Tbsp.
| 3/4 | c | Butter; divided |
| 3/4 | c | Chopped celery |
| 3 | tb | Chopped shallots |
| 1 | lb | Fresh spinach; washed, drained, stems removed |
| 1 | c | Lightly packed watercress NOT chopped, stems removed |
| 1 | tb | Anchovy paste |
| 1 | tb | Catsup |
| 1 | ts | Red pepper sauce |
| 1 | ts | Pepper |
| 1/4 | c | Cognac |
Melt 1/4 cup butter in large heavy skillet. Saute celery and shallots until tender, about 5 minutes. Stir in spinach and watercress. Continue sauteeing until spinach is limp, about 3 minutes. Remove from heat. Place sauteed mixture in work bowl of food processor. Process until almost smooth. Blend in anchovy paste, catsup, red pepper sauce and pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Use to top cold cooked shrimp or toss with hot cooked pasta.
Yield: 1 1/2 cups Serving Size = 1 tablespoon
Nutritional Information
Per serving Calories 60 Total Fat 6 g Total Carbohydrate 1 g Protein 1 g Vitamin A 35 %DV Calcium 25 mg
Copyright American Dairy Association (Reprinted with permission)
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