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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1 teaspoon oil, can stay in pan with the other pan tailings
- 8 ounces frozen spinach, reheated to perfection
- 1 tablespoon butter
- 3 tablespoons Wondra Flour
- salt and pepper
- 1 pinch nutmeg, smallest possible to bend the taste to your will
- 12 teaspoon balsamic vinegar
Method
- Cook spinach and set aside.
- While meat is resting, add butter to still hot pan, drained of any major excess of oil.
- Add flour and stir, stir, stir.
- Keep it hot, and moving for a minute or five, or it burns.
- The longer go, the darker the flour will get.
- This recipe is good as soon as you see any golden colors, but you may toast the flour all the way to an apricot hue.
- Any darker and you are making a cajun rue for a good gumbo; nutty.
- Add the milk, Whisk.
- Add the salt, pepper, nutmeg, and vinegar.
- Whisk More.
- I like how you whisk.
- Whisk it one last time, and serve.
