Best 5 Celery Sauce Recipes

CELERY SAUCE

Steps:

• Saute the celery in the butter for 5 minutes.
• Slowly add the flour, while continuously stirring, until the mixture is lump free and smooth.
• Continue stirring while you add the milk and cook until the sauce thickens, stirring constantly.
• Remove from heat and season to taste.

POACHED FILLET OF SOLE IN CELERY SAUCE

Steps:

• For the sauce, line a sieve with cheesecloth and place over a bowl. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth. Whisk in the remaining ingredients and set aside.
• For the sole, roll up each piece of sole lengthwise and secure with a toothpick. Place the celery juice in a large saucepan and bring to a simmer. Adjust the heat so that the liquid is at a slow simmer. Add the sole fillets and poach until cooked through, about 8 minutes. Carefully remove the fillets from the liquid.
• Toss together the garnish ingredients. Spoon some of the sauce in the center of each of 4 plates. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate. Arrange the garnish mixture in a circle around the sauce and serve immediately.

STIR-FRIED CELERY IN MEAT SAUCE

Steps:

• Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
• In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
• Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
• Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
• Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.

SUMMERFIELD FARMS RACK OF LAMB WITH MINT INFUSED PICKLED VEGETABLES, CELERY ROOT PUREE, AND HOISIN BRANDY SAUCE

Steps:

• To make the lamb: Preheat the oven to 400 degrees F.
• Season the lamb on both sides with salt and pepper. Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown. Transfer the pan to the oven and roast for about 12 minutes for medium-rare. Allow to rest before carving into individual chops.
• To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil. Remove from heat and allow to cool to room temperature. Pour the vinegar mixture over the vegetables in a small bowl.
• To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender. Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth. Keep warm.
• To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft. Add the brandy and cook until reduced by about half. Add the hoisin and veal stock and bring to a boil. Lower the heat and simmer until reduced to a thick sauce. Add the remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste.
• To serve: Place a portion of the celery root puree in the middle of 4 plates. Strain the pickled vegetables and scatter around the puree. Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce.

PORK WITH CELERY IN EGG AND LEMON SAUCE - (HIRINO ME SELINO) RECIPE

Steps:

• Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce. Prepare the Avgolemono Sauce - egg and lemon sauce. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil. Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes.