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.