Berghoff Restaurant Creamed Spinach - cooking recipe

Ingredients

2 cups half-and-half
1 cup milk
1 1/2 teaspoons chicken base
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground nutmeg, plus more for garnish
1/4 teaspoon granulated garlic
1/8 teaspoon celery salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (about 2 1/2 cups)
salt and white pepper, to taste (optional)
cooked crumbled bacon (to garnish) (optional)

Preparation

Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
Remove from heat, but keep warm.
In a separate medium saucepan, heat butter over medium heat.
Whisk in flour.
Cook for 2-3 minutes, stirring often.
Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
Simmer for 5 minutes, stirring constantly, until very thick.
Stir in spinach and simmer for 5 minutes.
Season with salt and ground white pepper if desired.
Garnish with bacon and additional nutmeg, if desired.