Egg Sauce

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Preparation info

  • 1Β½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup Fish Stock
  • ΒΌ teaspoon salt
  • β…› teaspoon freshly ground white pepper
  • 1 teaspoon lemon juice
  • 2 tablespoons butter, in small pieces
  • 2 hard-cooked eggs, chopped


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

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

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

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