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erin sauce

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This spinach sauce is not only great on fish, chicken and pasta , but oh so good with eggs florentine,etc. You can make this a s thick or as thin as you like- depending on what you want to use it with..great on it's own too!

(2 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 15 Min
method Stove Top

Ingredients For erin sauce

  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1 c
    undiluted evaporated milk like carnation or pet
  • 10 oz
    pkg. thawed, undrained chopped spinach
  • 1 lg
    egg yolk
  • 2 Tbsp
    milk, 2%
  • 1/4 c
    fish broth or pasta water or chicken broth-(depends on what you are making this for)

How To Make erin sauce

  • 1
    Melt butter in saucepan; remove from heat. Stir in flour to make a smooth mixture. Gradually stir in evaporated milk. Bring to boiling, stirring all the while. Reduce heat and simmer for 2 minutes, or until quite thick. Add spinach and liquid of spinach; cook 5 minutes longer. (baked fish Florentine)
  • 2
    Beat egg yolk slightly with a fork ; beat in 2% milk. Stir a small amount of hot sauce into yolk mixture, combining well. Pour back into sauce. (Pasta Florentine)
  • 3
    Cook stirring and over a low flame, heat until thickness desired. Just before serving, slowly stir in 1/4 cup of cooking liquid from your main recipe whether it be fish broth or pasta liquid or chicken broth.(eggs Florentine) The photos are few ways you can use this sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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