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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Flavorful Egg Sauce

This 'better than usual' egg sauce is the quintessential accompaniment for salmon loaf, poached fish, finnan haddie and many other proteins too lengthy to list. I have omitted ground nutmeg, however, because I believe it clashes too much with the eggs, although many chefs will disagree. Replacing it with basil and celery seed more than compensates for this omission. Want a healthier version? Use 4-5 cooked, chopped egg whites instead.


For 1 Batch(es)


  • 4 hard boiled eggs, cooled and chopped
  • 2 cup(s) milk
  • 3 tablespoon(s) butter or margarine
  • 2 tablespoon(s) flour
  • 2 teaspoon(s) prepared or Dijon-style mustard
  • 1/2 teaspoon(s) celery seeds, optional
  • Large pinch of dried basil
  • Salt and black pepper to taste

Flavorful Egg Sauce Directions

  1. In a medium saucepan, add the butter over medium heat. When melted, whisk in flour until smooth. Add milk,  mustard, celery seeds and basil, whisking until the milk is smooth. continue cooking and whisking almost constantly until the milk is scalding and sauce has thickened, about 4-6 minutes. Remove from heat, add chopped eggs and season to taste. Blend well and serve immediately. If you see that this sauce is too thin for your taste, simply melt another tablespoon butter and whisk in a tablespoon of flour. Whisk this roux into the sauce before adding the eggs.