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Easy Spinach Sauce

I love this easy delicious spinach sauce. You can use fresh or frozen spinach. Whether you’re looking to add a healthy twist to your meals or simply craving a burst of fresh flavor, this homemade spinach garlic sauce is sure to satisfy your taste buds.


My first encounter with garlic spinach sauce dates back to my childhood. Ever since I first tried it at school cafeteria I fell in love with the taste and silky smooth texture. My mom used to make it with a frozen spinach, and I learned to make it from fresh spinach leaves, too. It quickly became a staple in my kitchen for its versatility. Today I’m going to share with you the very basic spinach sauce that I love to the bits.


  • Stainless steel pot with a lid
  • Whisk
  • Garlic Press
  • Immersion Blender
  • Zester (optional, if using nutmeg)
  • Measuring tools (scale, cups and spoons)
A spoon with a sauce.


  • Fresh Spinach or Frozen (see recipe notes)
  • Water
  • Olive Oil
  • Butter (optional) – I like adding a little bit of butter for flavor but you can skip it and use olive oil instead
  • Flour – all purpose
  • Garlic, pressed
  • Ground Pepper
  • Salt
  • Nutmeg (optional)
A stainless steel bowl with fresh spinach leaves on a wooden butcher block.
Small bowls with ingredients on a wooden countertop.


Steam fresh spinach in a large pot with a little bit of water. It’s important to cover the lid and steam the spinach at medium-high heat (steps 1-3). Remember to check on it so it doesn’t scorch on the bottom. You’ll notice leaves will start to wilt (step 4) and eventually the amount of spinach will be drastically reduced. Cook wilted spinach leaves for 3-4 minutes and then remove steamed spinach from the heat (steps 5-8).

A stainless steel pot with steamed spinach leaves.
A close-up of fresh and steamed spinach leaves.
Fresh versus Steamed Spinach Leaves


This simple white garlic sauce helps boost the creaminess without overshadowing the spinach.

Start by sauteing pressed garlic in olive oil and melted butter. Then add flour and make the roux, and cook if for 1 minutes to get rid of the flour taste. And then gradually pour in warm milk, whisking well to help prevent lumps from forming. If there are some lumps don’t worry, we’ll use a blender to make the sauce silky smooth.

Flour roux in a stainless steel pot.


Pour the steamed wilted spinach into the pot with white sauce and blend it with the stick blender until smooth—season with salt and ground pepper to taste. I always seem to add more garlic at the end, so If you find that the sauce needs a bit more garlic kick, you can add more pressed garlic. Cook seasoned sauce for a minute or two, stirring frequently to prevent burning at the bottom of the pan (steps 1-8).

A pot with pureed steamed spinach leaves and white sauce.


  • If you don’t have 10 oz (300 grams) of fresh spinach, you can use 5 oz (150 grams) of frozen spinach. Let it thaw on the counter or steam it in a small pot, covered with a lid.
  • For the best results use fresh garlic. Taste the sauce and if needed add more pressed garlic. I love garlic!
  • Use salt and pepper to season the sauce.
  • You can customize it to your liking with the use of herbs like basil or add cheese.
  • This recipe make a medium thick sauce, for thinner sauce use more liquid: milk, broth or water.
  • Garlic spinach sauce makes a great side dish to pork, chicken and grilled salmon
  • It’s excellent with pasta, raviolli and gnochi.
  • And my absolute favorite way to eat it is with boiled potatoes and eggs over easy or poached eggs.
  • This recipe makes about 2 cups and sauce keeps in the fridge for up to 4 days.
A white dish with cooked sauce.


A close-up of a sauce in a white dish.

Spinach Sauce Recipe

This recipe makes about 2 cups of medium-thickness spinach sauce.
Delicious spinach sauce pairs nicely with pasta, chicken, pork, fish, potatoes, and eggs over easy or poached eggs.
Course Appetizer, Side Dish, Spreads
Cuisine French
Keyword garlic spinach sauce, spinach sauce
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author Hani


  • 10 oz fresh spinach (300 grams, pre-washed) or 5 oz (150 grams) frozen spinach
  • ½ cup water (125 grams)
  • 2 tsp olive oil
  • 1 tsp butter (15 grams)
  • 1 ½ tbsp flour
  • 2/3 cup warm milk (165grams)
  • 3-4 garlic cloves
  • Salt to taste
  • Ground Black Pepper to taste
  • Nutmeg – pinch optional


  • Add ½ cup water (125 grams) and 10 oz fresh pre-washed spinach leaves (300 grams) in a large pot. Turn the heat to medium-high and cover the pot with a lid. Steam the spinach until wilted, and then cook for an additional 3-4 more minutes.
    Stir it occasionally to prevent scorching on the bottom. Remove the steamed spinach from the heat and pour it into a small bowl.
  • Into the same pot, you used to steam the spinach, add two teaspoons of olive oil and one teaspoon of butter. Heat on medium-low heat until the butter is melted.
    Add 2-3 pressed garlic cloves and cook for 30 seconds, stirring.
    Sprinkle one tablespoon and ½ tablespoon of flour over garlic and oil. Whisk flour into the oil; the mixture will thicken; cook roux for 1 minute.
    Then, gradually pour 2/3 cup of warm milk (165 grams), whisking the mixture constantly. Don’t worry if there are some small lumps. It's okay this time. Cook the sauce for about a minute, then pour the steamed spinach. Stir well.
    With an immersion blender, blend steamed spinach and white sauce until smooth. Season with additional pressed garlic, salt, pepper, and a touch of nutmeg(optional).


  • Can I use frozen spinach? Yes, absolutely. For this recipe, you’ll need about 5 oz (150 grams) of frozen spinach. Let the spinach thaw or steam it with a little bit of water or a microwave. Once thawed, prepare white garlic sauce and follow the instructions in the recipe.

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  1. Hi Hani, so sorry that I forgot “again” to watch your class. But I will watch it today. Also, I will try your “spinach sauce.” Have a great day!


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