THOMAS KELLER’S CREAMED SPINACH

.5 pound butter
4 ounces onion, minced
1 ½ teaspoon orange zest, grated
1 ½ tablespoon salt
4 ½ pounds baby spinach

In the 8-quart pot over medium heat, melt the butter with the minced onion and orange zest. Season with the salt. Cook until fragrant.

Add the spinach all at one time and gently wilt in the seasoned butter.

Evenly layer all of the wilted spinach in the perforated pan and press to remove excess moisture.

Mix the wilted spinach in the large bowl with all of the béchamel (see below) and seasonings. Mix well.

Béchamel

1 quart milk
4 ounces onion Hacher
¼ pound blond roux
Nutmeg
White pepper

Sweat onions in oil until they are soft, do not let color.

Make roux with equal parts by weight with butter and flour 1# being your total weight.

Add milk to onions, bring to a simmer; add in grated nutmeg, pique, salt, and pepper.

Slowly whisk in all of roux until incorporated, return to a simmer; cook out roux on a diffuser.

Simmer 30 minutes; strain through chinois.

For the béchamel and seasonings:

16 ounces béchamel
1 ¼ ounces Dijon mustard
½ ounce red wine vinegar
5 ¼ ounces Gruyere cheese

Heat the béchamel and add mustard, and red wine vinegar. Once the mixture is completely hot, add the cheese and melt it through. Reserve the sauce for the spinach.