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  Added: Jun 01, 2007  •  Visited (322)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Egg Sauce
What You Need:
  • 2 hard-cooked eggs
  • 2 tablespoons butter plus 1 tablespoon butter, softened
  • 2 tablespoons flour
  • cups milk
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

  • How To Cook:
    1. Shell and separate the hard-cooked eggs. Chop the whites fine and with the back of a spoon rub the yolks through a sieve. Set them aside.

    2. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.

    3. Pour in the milk and, stirring constantly with a whisk, cook over high heat until the sauce thickens heavily and comes to a boil. Reduce the heat to low, and simmer for about 3 minutes to remove any taste of raw flour.

    4. Stir in the lemon juice, salt and pepper, and then the eggs. Simmer for a minute or two and taste for seasoning. Just before serving, gently stir in the tablespoon of softened butter.

    5. Egg sauce is traditionally served with poached or boiled fish, such as poached haddock.

    To Make: 1½ cups
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Dairy » Milk
    Main Ingredient » Dairy » Butter
    Dish » Sauces & Condiments


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