rockefeller mixture

November 13, 2020

“Feeling nostalgic? This classic preparation for oysters was staple in steak houses and fine dining restaurants for decades. Bring back the good old days!” -Chef Ant

What you’ll need:

~1 batch

• 3 lbs spinach, wilted in saute pan

• 1 cup shallot, fine dice

• 2 lbs butter, room temperature

• 2/3 cup mayonnaise

• 2 tbsps tarragon, minced

• 2 oz Fernet Branca, or Pernod

• 1 cup breadcrumbs

• 1/2 cup parsley, chopped

• 1 tbsp kosher salt

• 3 tbsp hot sauce

Instructions:

• Wilt spinach in a saute pan.

• Drain in sieve, pressing gently to remove most of the liquid.

• In a mixer, mix all of the ingredients together until well combined.

• Transfer with a spatula into storage container, or into serving container.

• Store properly in a refrigerated location.

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