Egg & Parsley Sauce

Name: Egg & Parsley Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 large eggs, at room temperature; 6 tbsp finely chopped parsley leaves; salt and freshly ground black pepper; 2 tsp anchovy essence; 40 g/1½ oz butter; 1½ tsp thyme leaves; 400 ml/14 fl oz/generous 1½ cups milk; ½ onion, chopped; 1 bay leaf; 3 cloves; 80 ml/2½ fl oz/⅓ cup crème fraîche or soured cream; a pinch of freshly grated nutmeg, or to taste; 30 g/1 oz/¼ cup plain white flour

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

400 ml/14 fl oz/generous 1½ cups milk
½

Sauce
Pescatarian

Method

Put the milk, onion, cloves, bay leaf, thyme and nutmeg in a saucepan and season with pepper. Bring to the boil over a high heat. Remove the pan from the heat, cover and leave to infuse for at least 30 minutes.

Put the eggs in a saucepan. Fill the pan with enough boiling water to cover the eggs by about 2.5cm/1in. Bring to the boil over a high heat, then turn the heat down to low and si