Sauce Florentine
By: Anonymous
Published: Saturday, February 13, 2010 - 12:56pm

Ingredients




1 cup Skim milk
1 pkt (10 oz) frozen spinach, thawed and drained
cup Grey Poupon Dijon Mustard
1 tablespoon Green onions, chopped
1 Clove garlic, chopped
cup Red pepper, chopped

Preparation

1 In medium saucepan, over medium heat, cook milk, spinach, mustard, green onions and garlic for 3-5 minutes or until hot. Cool slightly. In food processor or electric blender, puree spinach mixture until smooth. Return to saucepan; add red pepper. Cook over low heat until heat through, stirring frequently. Serve warm over fish, chicken or pasta.