Rockefeller Sauce Base

1. 1

   Bring 1 quart of water to a boil in a medium pot.

2. 2

   Add the spinach and cook until very tender and the water is green, 5 to 6 minutes.

3. 3

   Drain the spinach in a colander set over a large bowl and reserve 2 3/4 cups of the cooking liquid.

4. 4

   Let the spinach sit until cool enough to handle, then finely chop, and set aside.

5. 5

   Melt the butter in a medium pot over moderately high heat.

6. 6

   When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes.

7. 7

   Add the reserved spinach water, bring to a boil and cook for 1 minute.

8. 8

   Add the chopped spinach, liqueur, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes.

9. 9

   Remove from the heat, add the cracker meal and food coloring, and stir well to combine.

10. 10

    Cool completely before using.

* Per serving · 4 servings · Values may vary.