Creamed Spinach

Directions

In a large saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture is thick and bubbling without browning, about 2 minutes. Cool the roux slightly.

In another saucepan over medium heat, warm the milk just until bubbles form around the edges of the pan. Gradually add the milk to the roux, whisking constantly until the milk is fully incorporated, about 2 minutes. Add the onion and bay leaf, bring to a simmer and reduce the heat to medium-low. Cook, stirring constantly, until the mixture has thickened to a gravy-like consistency, 8 to 10 minutes. Season with salt and very lightly with white or black pepper and nutmeg. Cover the béchamel sauce tightly or brush the surface with melted butter to prevent a skin from forming on top; keep warm.

Meanwhile, in a large pot with a steamer basket in place, steam the spinach until wilted and tender, 5 to 6 minutes. Transfer the spinach to a cutting board and chop coarsely. Drain the excess liquid.

Remove the onion and bay leaf from the béchamel sauce, add the spinach and the heavy cream and stir until combined, adding more heavy cream until the desired consistency is reached. Adjust the seasonings with salt, white or black pepper and nutmeg. Garnish with the crispy fried onions and serve immediately. Serves 4 to 8.

Williams Sonoma Test Kitchen