📝 About This Recipe
This quintessential French side dish transforms humble spinach into a luxurious, silk-like accompaniment that has graced the tables of Parisian bistros for generations. By gently blanching fresh leaves and folding them into a delicate, nutmeg-scented crème fraîche and béchamel base, we achieve a perfect balance of earthy greens and decadent richness. It is a masterclass in French technique, proving that with enough butter and cream, vegetables can truly become the star of the plate.
🥗 Ingredients
The Spinach
- 2 pounds Fresh Baby Spinach (washed thoroughly and stems removed)
- 2 tablespoons Sea Salt (for the blanching water)
The Aromatic Base
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Shallot (very finely minced)
- 2 pieces Garlic Cloves (pressed or grated into a paste)
The Velouté and Liaison
- 2 tablespoons All-purpose Flour
- 1 cup Whole Milk (warmed slightly)
- 1/2 cup Crème Fraîche (provides the signature French tang)
- 1/4 cup Heavy Cream (for extra silkiness)
Seasoning and Finishing
- 1/4 teaspoon Whole Nutmeg (freshly grated)
- to taste Kosher Salt
- 1/4 teaspoon White Pepper (finely ground to keep the sauce pristine)
- 1 teaspoon Lemon Juice (optional, to brighten the flavors)
- 2 tablespoons Parmigiano-Reggiano (finely grated for a savory depth)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of sea salt. Prepare a large bowl with ice and cold water to create an ice bath.
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2
Blanch the spinach in batches by submerging the leaves in boiling water for only 30-45 seconds until bright green and wilted.
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3
Immediately transfer the spinach to the ice bath to stop the cooking process and preserve the vibrant color.
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4
Once cooled, gather the spinach in a clean kitchen towel or cheesecloth and squeeze vigorously. You must remove as much water as possible to prevent a soggy dish.
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5
Place the squeezed spinach on a cutting board and roughly chop it into bite-sized pieces. Set aside.
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6
In a large skillet or saucier over medium heat, melt the butter. Add the minced shallots and cook for 2-3 minutes until translucent but not browned.
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7
Stir in the garlic paste and cook for an additional 30 seconds until fragrant.
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8
Sprinkle the flour over the aromatics and whisk constantly for 1-2 minutes to create a light roux, ensuring the raw flour taste is cooked out.
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9
Slowly pour in the warm milk while whisking vigorously to avoid lumps. Simmer for 3-4 minutes until the sauce thickens into a smooth béchamel.
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10
Whisk in the crème fraîche and heavy cream. Lower the heat to medium-low and let the sauce gently bubble.
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11
Fold the chopped spinach into the cream sauce, stirring gently to coat every leaf evenly.
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12
Season with the freshly grated nutmeg, white pepper, and salt. Add the grated Parmigiano-Reggiano and stir until melted.
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13
Cook for another 2 minutes until the spinach is heated through and the sauce has reached a thick, velvety consistency.
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14
Taste and add a drop of lemon juice if you feel the richness needs balancing. Serve immediately in a warmed dish.
💡 Chef's Tips
Always use fresh spinach rather than frozen for the best texture; frozen spinach can become mushy. Squeezing the water out of the blanched spinach is the most critical step; any excess moisture will break your cream sauce. Use white pepper instead of black pepper to maintain the beautiful, creamy aesthetic of the sauce without dark flecks. If the sauce becomes too thick, loosen it with a tablespoon of warm milk or a splash of cream right before serving. For a modern twist, you can add a pinch of cayenne pepper for a subtle, hidden heat.
🍽️ Serving Suggestions
Pair this with a classic Steak Frites or a pan-seared Filet Mignon for a steakhouse experience. Serve alongside roasted chicken (Poulet Rôti) to soak up the savory poultry juices. Excellent as a bed for a poached egg or seared scallops for a sophisticated brunch or starter. Accompany with a crisp, dry white wine like a Chablis or a Sancerre to cut through the richness. Serve with crusty sourdough bread to ensure not a single drop of the cream sauce is wasted.