ROCKEFELLER SAUCE

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Rockefeller Sauce image

Yield For 5 dozen oysters

Number Of Ingredients 10

3 (10-ounce) bags fresh spinach
1 bunch green onion
1 Leaves from 1/2 bunch celery
1 whole bulb garlic, peeled and separated
1 bunch fresh parsley
4 cups water
1 cup grated Parmesan cheese
1 cup bread crumbs
1 pound butter, melted
jigger Pernod (anise liqueur)

Steps:

  • In a large pot, boil spinach, onions, celery leaves, garlic, and parsley in water 20 minutes. Drain and chop in a food processor. Return to pot and add cheese, bread crumbs, and melted butter. Mix. Add Pernod and stir. Serve over oysters. Freezes well.

Nutrition Facts : Nutritional Facts Serves

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