Description
Creamy Florentine Sauce is a luscious Italian-inspired sauce made with fresh baby spinach, rich cream, Parmesan cheese, and a touch of garlic and onion. Perfect for elevating pasta, chicken, or seafood dishes, this sauce offers a smooth, velvety texture with a delicate balance of savory flavors and subtle nutmeg warmth.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 small yellow onion, finely chopped
- 1 tablespoon all-purpose flour
Dairy
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Vegetables
- 2 cups fresh baby spinach, roughly chopped
Instructions
- Sauté Onion: In a medium skillet over medium heat, melt the butter. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent, developing a mild sweetness that forms the flavor base.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds, being careful not to let it brown to maintain its delicate flavor.
- Make the Roux: Sprinkle the all-purpose flour over the butter, onion, and garlic mixture. Stir continuously for 1 minute to cook out the raw flour taste and form a smooth roux that will thicken the sauce.
- Incorporate Cream and Milk: Gradually whisk in the heavy cream and milk, stirring constantly until the mixture is smooth. Continue cooking for 3–4 minutes until the sauce thickens slightly to a creamy consistency.
- Add Cheese and Season: Stir in the grated Parmesan cheese, salt, pepper, and optional nutmeg. Continue to cook, stirring, until the cheese has melted completely, enriching the sauce with its nutty, salty flavor.
- Wilt Spinach: Add the roughly chopped fresh baby spinach to the sauce. Cook for 1–2 minutes, stirring gently until the spinach just wilts and incorporates its fresh, green taste into the creamy sauce.
- Serve: Remove the skillet from heat. Serve the creamy Florentine sauce warm over your choice of pasta, chicken, or seafood for a deliciously satisfying meal.
Notes
- For a lighter version of the sauce, substitute half-and-half or whole milk for the heavy cream.
- Add mushrooms or sun-dried tomatoes to the sauce for additional depth and flavor complexity.
- This sauce pairs exceptionally well with linguine, salmon, or stuffed pasta shells.
