Food
Egg Sauce
By Yankee Magazine|Oct 23 2007|
Excellent with fish.
Yield
2 cups
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.
