Celery, served as a vegetable or a sauce, is a traditional accompaniment to roast turkey, the flavours complementing each other perfectly
Ingredients
1 small head of celery, finely chopped
1 small onion, finely chopped
11/2 oz 42 g butter
1oz 28g butter
pinch of dry mustard powder
2/4 pt, turkey or chicken stock
4 springs parsley, 1 spring of thyme and a bayleaf, tied together with a string
1/4 pt double cream
Methods
1) Mix together the onion and celery
2) melt the butter in a saucepan and add the vegetables and cook until soft but not brown.
3) Mix the flour and mustard powder together, then stir in to the vegetables and cook, stirring, for 1 minute.
4) gradually pour in the stock, stirring all the time, then add the herbs and bring to the boil, simmer for 10 to 15 minutes.
5) remove the herbs and season
6) just before serving , combine the egg yolks with the cream, stir into the sauce with the nutmeg and heat through , but do not allow to boil or it will curdl.
