This is our favorite creamed spinach.  The Grill sent us the recipe – do your own math or make it for a very big party.

1 lb Butter
1 cup Shallots
1 gal. Heavy Cream
¼ tsp White Pepper
1 teaspoon Hot sauce
½ Tablespoon Nutmeg
3 Tablespoons Salt
2 oz. Lemon Juice
4 oz. Roux
6 boxes Chop Frozen Spinach, strained and squeezed.

Sauté butter and shallots for 3-4 minutes, then add cream, pepper, hot sauce, salt and lemon juice. Let it come to a boil and thicken with roux. Add spinach and thoroughly mix together. Cook over medium heat for 5 minutes. Add more salt if needed.

Yield: 2 Gal
Shelf Life: 72 hours

The Grill on the Alley -
Beverly Hills, CA,  Hollywood, CA, San Jose, CA, Chicago, IL, and Dallas, TX