Egg Sauce

Recipe from

Oxmoor House


3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 hard-cooked egg, chopped
1/4 teaspoon salt
1/8 teaspoon pepper


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add Court Bouillon; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in egg, salt, and pepper. Serve sauce immediately over baked fish.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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