Best Celery Sauce Recipes

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD

Steps:

• Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
• Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
• Preheat oven to 375 degrees F.
• In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
• Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
• Slice the celery and mushrooms and combine with parsley.
• In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
• Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
• Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
• Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.

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 HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH

Steps:

• Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
• Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
• Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
• In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
• Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
• Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
• Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!

CELERY ROOT FRENCH FRIES WITH REMOULADE DIPPING SAUCE

Steps:

• Combine all essence ingredients and store in an air-tight jar or container.
• For remoulade sauce: Combine all the ingredients in a mixing bowl and mix until well incorporated. Season with salt and pepper.Set aside.
• For the celery root French fries:.
• Lightly toss the celery root in the flour.
• Dip into the egg mixture, removing any excess.
• Turn into the bread crumbs, coating both sides completely.
• In a large saute pan, heat the vegetable oil.
• When the oil is hot, add the celery root fries, carefully, as not to over-crowd the fries.
• Fry on one side until golden, about 2 to 3 minutes.
• Turn over and continue frying until done, about2 to 3 minutes.
• Remove with slotted spoon and place on a paper-lined plate.
• Spoon a small amount of the remoulade sauce onto the plate and pile the fries in the center. Adjust the seasonings with salt and pepper.
• Garnish with parmesan and chives.
• Note: Prep. time does not include making the Essence.

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.

PERSIAN CELERY SAUCE (KHORESHE KARAFS)

Steps:

• Melt 1/4 cup butter in a stockpot over medium heat. Add beef, onion, nutmeg, cinnamon, salt, and pepper; cook and stir until meat is evenly browned, 7 to 10 minutes. Add water, cover, and cook until meat is tender, about 30 minutes.
• Heat olive oil and remaining butter in a skillet over medium heat. Add lima beans, celery, fennel, parsley, and lemon juice; cook and stir until lima beans have softened, about 15 minutes. Stir lima bean mixture into beef mixture; reduce heat to low and cook until thickened, adding water as needed, about 20 minutes.

POACHED FISH WITH CELERY SAUCE

Steps:

• Directions: 1 Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes. 2 Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes. 3 Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce. 4 In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepp

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings: Heat grill to medium-high. Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat. Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping. For the blue cheese-celery dipping sauce: Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

BRUSSELS SPROUTS IN CELERY SAUCE

Steps:

• 1. Cook Brussels sprouts until tender. Drain very well. Add salt to water stir in celery. Cook for 15 minutes drain well, reserving celery liquid.
• 2. Melt butter blend in flour. Combine celery liquid with enough milk to measure 3 cups liquid stir into flour mixture.
• 3. Cook until smooth and thick, stirring constantly.
• 4. Add celery and pepper pour over Brussels sprouts. Yield 8 servings

DEEP-FRIED PEKING CHICKEN: CELERY SAUCE

Steps:

• 1. Slice celery stalks thin. Mince scallions. Place both in a saucepan. 2. Add sherry, soy sauce, oil and stock bring slowly to a boil. 3. Add deep-fried chicken pieces and simmer, covered, to heat through. Remove chicken, leaving liquids in pan. 4. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over chicken and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

A DISH OF BAKED CELERY AND ITS SAUCE

Steps:

• Snap the heads of celery into individual ribs (a strangely satisfying task), then wash, trim, and neaten them where necessary. Lay the ribs in a large, ovenproof baking dish or saucepan and pour in enough water barely to cover them. Peel and thinly slice the onion, then add to the dish with the bay leaves, a little salt, and some black pepper. Poach over low heat, with the water at a gentle bubble, till the celery is tender to the point of a knife.
• Preheat the oven to 350°F (180°C). Remove the celery, onion, and bay with a slotted spoon and lay them in a large, shallow ovenproof baking dish or roasting pan, leaving the hot cooking liquor behind. Warm the milk in a small pan. In a separate pan, melt the butter over medium heat and stir in the flour. Continue cooking, stirring pretty much continuously, until you have a pale, golden paste-it will smell warm and slightly nutty. Add 1 1/2 cups (350ml) of the cooking liquor from the celery followed by the warmed milk, a small ladleful at a time, until you have a smooth sauce. Stir in three-quarters of the Parmesan and turn the heat down so that the sauce simmers quietly for a good fifteen to twenty minutes. Chop the parsley not too finely, stir it into the sauce, then taste and correct the seasoning (I try to bear in mind that I will be adding more Parmesan shortly, which will be a little salty).
• Pour the sauce over the celery. Mix the remaining grated Parmesan with the breadcrumbs, then sprinkle over the top. Bake for forty minutes or so, until the sauce is bubbling enticingly.

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.

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.

MUSTARD-CRUSTED LOIN OF PORK WITH MUSTARD SAUCE AND CELERY A LA MODE

Steps:

• For the celery: Butter a shallow ovenproof pan with 1 tablespoon of the butter, place the celery in the pan, and season it with salt and pepper. Add the chicken stock to the pan to cover the celery by 3/4. Bring the liquid to a boil over high heat, cover the pan, and transfer it to a preheated 400 degree oven. Bake the celery for 35 to 40 minutes, or until it is tender. Drain the cooking liquid, reserving the celery, into a large casserole and reduce it over high heat to about 2 tablespoons. Add the remaining butter, a little bit at a time, until it is emulsified and keep the celery sauce warm. Keep the reserved celery hot.
• For the mustard sauce: In a medium skillet melt the butter, add the shallot and the thyme, and cook the shallot over moderately high heat until it is just caramelized (a light blond). Deglaze the pan with the wine and reduce the liquid over high heat until it is almost evaporated. Add the veal stock and reduce it for 2 to 3 minutes. Add the cream and reduce the liquid for 2 to 3 minutes, or until it starts to thicken. Add the mustard to taste, season the sauce with salt and pepper, and strain it through a fine sieve. Reserve the sauce.
• For the pork: Cut the pork into 4 pieces and season each piece on both sides with salt and pepper. Using a small spatula spread the Dijon mustard over each piece of pork. In a bowl combine the mustard seed and the bread crumbs, roll each piece of pork in the crumbs, and reserve the pork. To a preheated skillet melt enough peanut oil and butter to just cover the pan, heat the oil and butter over moderately high heat until it is hot, and add the pork. Cook the pork on 1 side until it is colored. Transfer the skillet to a preheated 400 degree oven and bake the pork, turning it to the uncooked side, for about 4 to 5 minutes, until the inside is just pink. Arrange the Spring Potato Puree on a platter, put the celery beside it, and glaze it with the warm celery sauce. Put a small ladle of the mustard sauce on the platter and arrange the pork, each piece cut into 3 slices, over the sauce. Garnish the dish with the herbs and serve the remaining sauce in a sauceboat.

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.

CELERY SAUCE

Steps:

• Saute celery in butter until soft, about 10 minutes.
• Place celery and cream in blender; whir until smooth.
• Return sauce to pan; add salt and nutmeg. Heat thoroughly.
• Serve along side kabobs.

COD IN TOMATO AND CELERY SAUCE

Steps:

• Soften chopped onion in a large frying pan. Add garlic.
• Add chopped tomatoes and stir well. Add seasoning: Worcestershire sauce, sugar, herbs, salt, pepper. You may add chilli powder or Tabasco sauce, if you prefer your dish spicy.
• Add chopped celery sticks and stir well. Cook for about 5-10 minutes.
• Meanwhile prepare the cod fillets. Cut them into wide (5cm) strips and season lightly with salt and pepper. Place them on top of the tomato and celery sauce.
• Cover the frying pan (you can use aluminium foil) and simmer for about 7-10 minutes, until the fish is cooked through.
• Serve on its own, or with brown rice.