You can make a thickened sauce with broth, but it won't taste creamy. I
make mine similarly to you, but I do sometimes put in a couple of
tablespoons of sherry or white wine. Don't buy cooking wine! If you can't
drink it, don't use it!
Oh, sometimes, I add a little chopped garlic and I hydrate some freeze-dried
shallots, too.
Dawnelle
----- Original Message -----
From: "Abby Vincent" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 15, 2011 8:12 PM
Subject: [CnD] creamed spinach
The creamed spinach I make starts with cooking a flower/butter or oil
mixture, along with finely chopped onions until the flour gets slightly
brown, about three minutes stirring constantly. Then I gradually add milk
until it's the amount and consistency I want. Then I add spinach, nutmeg,
salt and pepper. If I'm in the mood, I add chopped, cooked bacon.
Has anyone tried it with an alternative liquid such as chicken broth or
vegetable broth? Would it still be creamy, not runny, and it taste better
than milk?
Any help would be appreciated.
Abby
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