Jacques Pépin prepares a classic spinach in cream sauce, finished with a hint of nutmeg for warm, aromatic flavor. Tender spinach and a light, velvety cream sauce come together in minutes, making this a simple yet elegant side dish that pairs beautifully with poultry, fish, or roasted meats.
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I will show you how to make creamed spinach.
Very simple creamed spinach which I often do at home for one garnish or another. And I
start this is for a little container of 5 oz which is about six cups. It’s enough for like
three, four people. So a tablespoon of flour, a tablespoon of butter. And I will put a
tablespoon of flour. We’re going to do a roux, a little bit of roux with that and with milk. So
be kind of a bechamel cream sauce and the spinach. So I have a tablespoon of butter and a tablespoon
of flour here that you put together. Usually the same quantity. Always good to mix that with a
whisk. Yeah. Okay. And then like 3/4 cup of milk. Yeah, that’s it. You mix it. As soon as
it come to a boil, it’s going to thicken. Pepper. Salt. Okay. It only take a couple of minutes to do. And as you
can see now it comes to a boil and it’s thickened. To this I will add about 1/4 of a cup of cream. So we have a nice cream sauce kind of bechamel
there. You can use that for many many things. You know the technique is the same. And
that’s about all there is to it. We used to cook the spinach separate and all that. Now
we put it directly in there. But what you can do is to put like a couple of cups of the spinach
pressing through the whole sauce so it get wilted. And you repeat The same thing again two, three times. With the spinach sometimes I like to put a little
bit of nutmeg in it but it’s a question of taste. Takes a couple of minutes to get wilted. And if you want to put a little bit of
nutmeg in it, this is mace. And you break the mace. And you use the mace sometime on the
outside as the seasoning. And inside the mace, you have the nutmeg. That’s a seasoning.
That’s another seasoning. You can grate it with a little grater or sometime just with
a knife like that. Crush it a little bit like this because this is really strong. So, a
dash of nutmeg in it. Okay. If you want it and that’s basically it. A great
garnish for fish, meat. Let’s taste it. Delicious. Maybe another little dash of salt. And this is it. Spinach in cream sauce. Bon Appetit.
34 Comments
"The technique is the same" is a good queue to listen for in a Jacques Pepin lesson
thanks
This would be a great side dish to serve on Christmas Day. Thanks Jacques
My parents used to make this when I was a kid, I hated the texture and to this day, some 20 years later I still hate the texture.
Delicious
I love things in a cream sauce. I love spinach, but I think I will chop it before adding it. Love the nutmeg idea. Thanks for this recipe!
J'acques Pepin is my love!
Dear J. P. Foundation
Please let Jacques
know just how much we all love him, and have for many years.
Thank you for keeping him here for us…& for relaying the love message . ❤ peace.
My German Oma used to make this when I was a kid and I absolutely loved it and I still love now. When I´m by myself I like to eat it served by itself over mashed potatoes, some crusty bread along with a glass of red wine. It is a simple meal, but brings back memories of the past.
Another lesson learned. I would have thought the spinach would release too much liquid by this method, watering down the cream sauce. Wrong. Thank you sir!
I love cream spinach reminds me of my grandmother. Thanks for making this video. You’re the best.🍻🇺🇸
One of my favorites
, thank you!
I've made this! It's nice for eggs florentine 😊
So versatile.
Measurements are very exact and I appreciate this as too many say “a little” and then they use a major amount and it is misleading. Thank you.
Reminds me of the good times of childhood. It would often be served simply with a fried egg or two. Sounds great versatile and tasty yet so simple.
Thank you chef.
No, cook spinach separately, then combine w sauce
Such good combo of flavors. Delicious dish here
Central Time Zone- Nortb America: Congratulations 🥳: in thanksgiving to audio- visual Team and as well tech crew at Presentation- culinary awareness- Fabulous) ; Archdiocese of San Angelo: SJT : btw bless❤😂😂
I need measuring cups to do this? I must be on the wrong channel!
If Jacques Pepin made a video where he went round his house changing the batteries in all his clocks and remote controls… I'd still probably watch it multiple times. Man's a legend
Loving the simple side dishes
I cream my spinach to these videos
A recipe by Chef Jacques Pepin will always make my day.
Thank you! This was fantastic!
You know every time you share i think of julia so much but i ❤ her every time you cook and i do ❤❤❤❤❤
What a beautiful voice, nourished from a lifetime of good food and a love of learning / teaching.
Turning 90 in 10 days I think? Still going strong!
So simple and so good. All fresh ingredients!
That would make a great filling for creamed spinach crepes.
I love nutmeg in my creamed spinach ❤ 3:20
Mace, every time I watch you I learn something new.
I love spinach & vegetables in general. So much so that when I was in grade school, the other kids knew that I would slice the cafeteria cake desert on my tray with the back of my fork & trade the squares for their spinach. On one occasion, I ate a mound of spinach, laughed, talked with my friends, went to my next class & oh mylanta…my stomach. Still love spinach!!! Jacque P. is an amazing chef & kind person. Magnifique.
Love this dish.. Also use frozen spinach leafs from the freezer as a bit cheaper but still good and tasty xx cheers Jaques