Name: Egg Sauce
Yield: 1½ cups
Cuisine: United States
Ingredients: 2 tablespoons all-purpose flour; ⅛ teaspoon freshly ground white pepper; 1 cup Fish Stock; 2 tablespoons butter; 2 hard-cooked eggs, chopped; 2 tablespoons butter, in small pieces; 1 teaspoon lemon juice; ¼ teaspoon salt

Melt the butter and blend in the flour. Stir in the stock and bring to a boil, stirring constantly. Simmer for one minute.

Add the salt, pepper, lemon juice and small pieces of butter, swirling them through the mixture.

Add the chopped egg and reheat but do not boil. Serve with fish dishes.

Egg Sauce

Ingredients

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