Celery Sauce/em> is a traditional Scottish recipe for a classic sauce of celery and onion in a herbed and spiced turkey or chicken stock base finished with cream that makes an excellent accompaniment to the Christmas or Thanksgiving turkey. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Celery Sauce.
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This sauce was very popular during Victorian times and every chef had their own version of it. Celery is a particularly good accompaniment to turkey and if you want a traditional but unusual turkey accompaniment then this sauce is an ideal choice. Prepare for Thanksgiving or Christmas.
Ingredients:
1 small head of celery, finely chopped
1 small onion, finely chopped
50g butter
25g plain flour
pinch of mustard powder
150ml turkey stock or chicken stock (use the giblets to make this)
4 sprigs of parsley
1 sprig of thyme
1 small bayleaf
pinch of freshly-grated nutmeg
2 egg yolks
150ml double cream
Method:
Melt the butter in a saucepan, add the onion and the celery and cook over low heat for about 6 minutes, or until soft but not coloured.
Combine the flour and mustard powder and scatter over the vegetable mix. Stir to combine then cook, stirring constantly, for 1 minute. Still stirring constantly, gradually pour in the stock.
Tie together the parsley, thyme and bayleaf and add to the sauce. Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.
Remove the herbs at this point and adjust the seasonings to taste.
Just before serving, whisk together the egg yolks, cream and nutmeg in a bowl. Add a ladleful of the sauce to temper then take the sauce off the heat and whisk in the egg mixture.
Place back on the heat and allow to heat through (but do not boil, or the sauce will curdle). Turn the sauce into a warmed sauceboat and serve.
