Return to Content

Egg Sauce

Egg Sauce
0 votes, 0.00 avg. rating (0% score)
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

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111