Celery Sauce (Irish)

This sauce is a common accompaniment to roast goose or ham.

1 cup chicken or turkey stock (240 mL)
1 bunch celery hearts, chopped
black pepper, freshly ground
1 cup white sauce, warmed (240 mL)
1-2 pinches nutmeg, freshly grated
¼ cup cream (60 mL)
sea salt

Bring the stock to a boil in a small saucepan, add the celery, reduce the heat, and season with pepper. Cover and simmer for about 30 minutes.

Allow the celery and liquid to cool slightly, then transfer to a blender or the bowl of a food processor. Add the white sauce and purée.

Pour into a small bowl and whisk in the nutmeg, cream, and salt and pepper to taste.

Makes about 2 cups (500 mL).