Egg Sauce

Author: Canadian Living

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

  • Portion size 4 servings


  • 3 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 1 cup milk
  • 2 hard-cooked eggs chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


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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Egg Sauce