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Egg Sauce

Egg Sauce
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by

Yield: 2 cups

Excellent with fish.

Ingredients:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • juice of half a lemon
  • salt and pepper
  • 2 hardcooked eggs, diced fine

Instructions:

Melt the butter and blend in the flour. Add the milk gradually over low heat, season and cook for 10 minutes, stirring until thick and smooth. Add the diced eggs.
Updated Tuesday, October 23rd, 2007
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