Vegetable/Egg Sauce

Preparation info
  • Makes enough sauce for 2 pounds of fish, about

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Decorative with chopped green vegetables and yellow and white eggs

Ingredients

  • 1 tblsp. butter
  • 1 c. heavy cream
  • ½ tsp.

Method

  • Combine butter, cream, garlic salt, dry mustard, pepper and salt in a saucepan; bring to a boil, then simmer just a few minutes to reduce slightly.
  • Add remaining ingredients; heat through, stirring gently to blend.
  • Spoon over hot, cooked fish; sprinkle with additional parsley.