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Egg Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Egg Sauce

This recipe makes 4 servings

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Serve this light cream sauce with chopped hard-cooked eggs over Atlantic salmon.

Ingredients

  • 3 tbsp butter
  • 4 tsp all-purpose flour
  • 1 cup milk
  • 2 hard-cooked eggs, chopped
  • 1 tbsp lemon juice
  • 1 tbsp minced fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preparation

In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring, without browning, for 2 minutes. Pour in milk; cook, whisking, until smooth and thick enough to coat spoon, about 3 minutes. Stir in eggs, lemon juice, parsley, salt and pepper. Taste and adjust seasoning if desired. For thinner sauce, add more milk.

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