Sauce Florentine

Make Florentine your own. I use a Mornay for a base, and aside from the essential spinach, mild peppers or whatever good onion that’s on hand. The sauce should be creamy and savory rather than pungent, always served hot. Florentine is wonderful on chicken and seafoods–Rockefeller is a variation–and this cream version works well with most light (non-oily) fish and shellfish. Not so much on oysters, however, which are better in the minimally lighter Bienville.

Use a sharp hard cheese and do NOT add parsley, which compromises the spinach. For two, oil and line a small gratin with peeled shrimp, whole or chopped, cover with sauce and and broil until bubbling.

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