Egg Sauce
A dish — butter and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 59 ml butter
- 44 ml flour
- 240 ml boiling water
- 120 ml hot cream
- 2 ml salt
- 1 ml pepper
- 4 hard-cooked eggs
- Parsley finely chopped
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1/2 cup hot cream → lactose-free cream or coconut cream
Steps
- PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining butter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Garnish with remaining eggs. Pour sauce around fish and sprinkle with parsley.
Nutrition (estimated, per serving)
| Calories | 506 |
|---|---|
| Protein | 15.8 g |
| Fat | 44.1 g |
| Carbs | 12.0 g |
| Fiber | 0.4 g |
| Sodium | 778 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States