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Sauce Florentine recipe

Another delicious recipe brought to youby Redi-Base, “The Professional Soup Base For The Home Cook”.This sauce lends itself to chicken, seafood, and pasta dishes.But, is also hearty enough to accompany a fillet mignon.

Recipe: Sauce Florentine

3 tablespoons butter1/2 cup sliced mushrooms2 tablespoons minced onion3 tablespoons all-purpose flour2 cups water2 teaspoons Redi-Base (your choice, suchas beef, chicken, vegetable, etc.)1/2 cup frozen spinach, thawed and squeezeddry1 teaspoon lemon juiceFreshly ground pepper to taste1/2 cup heavy cream

  • Melt butter in saucepan. Add mushroomsand onion. Saute until vegetables are softened.
  • Add flour to form a roux. Slowly whiskin water and the Redi-Base. Bring to a boil and add spinach andlemon juice. Cook for 2 minutes over medium heat, stirring constantly.Season with pepper to taste.
  • Remove from heat and stir in cream. Serve.

    Makes 2 1/2 cups.

    Recipe used with permission by the Redi-BaseSoup & Sauce Company; The flavor basespreferred over any other by

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