Egg Sauce Recipe
Egg Sauce Recipe
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 500 ml whole milk
- 1 onion halved
- 1 bay leaf
- 2 cloves
- 50 g butter
- 50 g plain flour
- 2 hard boiled eggs Chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
- Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
- Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
- Then gently stir in the chopped hard boiled eggs
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Recipes, Sauces, Stuffings, Seasonings & Coatings, Vegetarian,, Vegan & Free From
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Subscribe
Login
0 Comments
