Celery Sauce Recipe
Celery sauce was traditionally eaten in Norfolk with the Christmas turkey. This has never been a widespread tradition in England and now we serve the turkey with gravy and cranberry sauce. Its odd that celery sauce did not become more popular as celery is always available at the end of the year and would be an obvious ingredient for Christmas cookery. It is also true to say that turkey and celery do have a particular affinity and this recipe has certainly earned its place on the festive table. I would heartily recommend that you make this sauce - it really enhances the flavour of the turkey.
- 1 small head of celery
- 1 medium onion
- 1 tablespoon flour
- 3 tablespoons butter
- 3/4 pint turkey stock
- 1 bouquet garni
- 2 egg yolks
- black pepper
- 1/4 pint double cream
- pinch of celery salt
- pinch of nutmeg
- Clean and finely chop the celery, discarding any stringy bits and the leaves.
- Cook with the peeled and finely chopped onion in the butter (see picture 1).
- Cook until soft and transparent.
- Sprinkle the flour over the vegetables (see picture 2).
- Cook for about 1 minute stirring all the time.
- Add the turkey stock very gradually (see picture 3), still stirring. Once all the stock has been added it should resemble picture 4.
- Bring to the boil.
- Add the Bouquet Garni and reduce to a simmer.
- Simmer for about 20 minutes.
- Remove the Bouquet Garni.
- Add the nutmeg, celery salt and black pepper.
- Remove the sauce from the heat.
- Mix the egg yolks into the cream (see picture 5) and stir into the sauce (see picture 6).
- If you need to reheat the sauce do so very gently.
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: enough for one meal