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
- 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.