Creamed Egg Sauce

Rate this recipe

Preparation info

  • About

    1Β½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk or Β½ cup milk and Β½ cup heavy cream
  • Salt and freshly ground black pepper
  • ΒΌ teaspoon grated nutmeg
  • 2 hard-cooked eggs, peeled and coarsely chopped


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.

Part of