Recipes > Sauces & Spreads > Celery Sauces > Celery Sauce

Celery Sauce


  • 2 roots celery
  • 1 teaspoon salt
  • chicken stock, or water and 1 chicken bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg yolk
  • 2/3 cup cream


Separate stalks from celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 cups. Put in saucepan with 3 cups water and salt and cook 20 minutes or until tender. Drain, reserving both liquid and celery.

To liquid add chicken stock to make 2 cups or water to make 2 cups and chicken bouillon cube.

Melt butter in saucepan, chafing dish or electric grill. Add flour mixed with salt and pepper. Stir until smooth and add the 2 cups celery water and chicken stock. Stir and boil 1 minute. Add cooked celery and bring to boiling point.

Mix egg yolk and cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly.


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For Luncheon and Supper Guests (1923).

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