Serve this light cream sauce with chopped hard-cooked eggs over Atlantic salmon.
- Portion size 4 servings
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.