Rockefeller Sauce Recipe
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PrintFlavors of the French West Indies
Cooking time: A few minutes
Total time: less than 15 minutes
Preparation time: 5 minutesCooking time: A few minutes
Difficulty: Easy
Ingredients
Ingredients
- 4 tbsp. unsalted butter + 125 ml (1/2 cup) softened butter
- 6 shallots or green onions, chopped
- 2 stalks of celery, chopped
- 1 bunch of parsley, chopped
- 300 g (10 oz.) spinach, cooked and drained
- 1 tbsp. anchovy paste
- 1 tbsp. ketchup
- 60 ml (1/4 cup) Pernod
- Pepper and Tabasco to taste
Method
- Melt 4 tbsp butter. Sauté the celery, green onions, and parsley until tender. Add the spinach.
- Place the ingredients in food processor and purée.
- Add the anchovy paste, ketchup, Herbsaint and pepper. Season to taste.
- Whisk in the remaining stick of butter a little at a time to thicken the sauce. Keep warm.
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