Spinach Balls with Mustard-Sabayon Sauce

By sadams1001

Ingredients

• Mustard Sauce:
• 2 tablespoons white wine vinegar
• 2 tablespoons dry mustard
• 1/3 cup sauvignon blanc or other dry white wine
• 1 egg
• 3 tablesppons Dijon mustard
• 1 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• Spinach Balls:
• 20 oz (about 3 large bunches) fresh spinach leaves
• 2 cups herb stuffing mix
• 2 shallots, minced
• 4 green onions, minced
• 1/4 cup finely grated Parmigiano-Reggiano
• Pinch of freshly ground nutmeg
• 6 tablespoons reconstituted Butter Buds or unsalted butter
• 2 small eggs, beaten

Details

Servings 4

Preparation

Step 1

Sauce:
Stir together the vinegar and dry mustard to form a paste. Let sit at room temperature for 1 hour.

Whisk together the wine, egg, Dijon mustard, and sugar in a small nonreactive saucepan. Add the dry mustard mixtue and heat over low heat, whisking continuously, for 4 to 5 minutes, until the mixture has the consistency of custard. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours and up to 24 hours for the flavors to soften.

Spinach Balls:
Preheat the oven to 350 degrees. Coat a baking sheet with olive oil.

Rinse the spinach and drain in a colander. (Leave a bit of water clinging to the leaves.) Heat a wide saucepan with high sides over medium-high heat, add the spinach in small batches, and cook, stirring, for 2 to 3 minutes, until wilted. Transfer to a colander to drain and then rinse under cold water to stop the cooking process. Repeat until all of the spinach is cooked.

Squeeze the spinach between your hands to eliminate any liquid, and chop into a fine mixture. Put in a bowl. Crush the herb stuffing mix in a food processor until fine. Add to the spinach. Add the shallots, onions, Parmigiano, and nutmeg and stir to mix well. Add the Butter Buds and eggs and stir to completely incorporate. Shape into walnut-sized balls, about 1 tablespoon each, and place on the prepared baking sheet. Bake for 12 to 15 minutes, until firm. serve warm with the mustard sauce at room temperature for dipping.