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Egg Sauce

A sauce for poached or steamed fish.

ingredients

1 1/4 cup (1/2 pint) 300 ml white sauce
1 hardboiled egg
2 level tablespoons chopped chives

for the basic white sauce

3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
2 3/4 cups (21 fl oz) 600 ml milk
salt and freshly ground black pepper

method

1. Finely chop the egg and the chives and add to the sauce.

to make the white sauce

1. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.

2. Gradually blend in the milk and bring to the boil, stirring until thickened.

3. Cook for 1 - 2 minutes. Season to taste.

What did you think?

48 people have helped to review this recipe. Thankyou!

Fabulous and simple. MUST add to the repetoire
posted by Matt, Portland, Oregon, USA @ 10:34PM, 1/09/10
This is a fabulous sauce. Simple to make and very useful.
My wife likes to use it as a dip for many things.
I should make it by the gallon.
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