Creamed Egg Sauce

Name: Creamed Egg Sauce
Yield: About 1½ cups
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 2 hard-cooked eggs, peeled and coarsely chopped; 1 cup milk or ½ cup milk and ½ cup heavy cream; ¼ teaspoon grated nutmeg; 3 tablespoons butter; 3 tablespoons all-purpose flour

Preparation info

About
1½ cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup

Americas
United States
Sauce
New York
Vegetarian

Method

Melt the butter in a saucepan and stir in the flour, using a wire whisk. When blended and smooth, add the milk, stirring vigorously. When mixture is thickened and smooth, add salt and pepper to taste, nutmeg and chopped eggs. Heat thoroughly, pour into a warm sauceboat, and serve immediately.