Ingredients

1 cup prepared Hollandaise Sauce
2 oz. fresh spinach, cleaned and dried
1 Tbsp. whole butter
1 Tbsp. Chopped Shallots in Oil
¼ tsp. Worcestershire
pinch nutmeg
salt & pepper

Instructions

Printer-Friendly PDF(yields 10 oz.)

Sauté the Chopped Shallots in Oil in the butter. Add the spinach and toss until wilted. Chop the spinach and shallot mixture. Combine all ingredients and mix well. Season with salt and pepper. Hold in steam table for service.