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| What You Need: |
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2 hard-cooked eggs
2 tablespoons butter plus 1 tablespoon butter, softened
2 tablespoons flour
1½ cups milk
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon white pepper
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| How To Cook: |
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1. Shell and separate the hard-cooked eggs. Chop the whites fine and with the back of a spoon rub the yolks through a sieve. Set them aside.
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2. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.
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3. Pour in the milk and, stirring constantly with a whisk, cook over high heat until the sauce thickens heavily and comes to a boil. Reduce the heat to low, and simmer for about 3 minutes to remove any taste of raw flour.
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4. Stir in the lemon juice, salt and pepper, and then the eggs. Simmer for a minute or two and taste for seasoning. Just before serving, gently stir in the tablespoon of softened butter.
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5. Egg sauce is traditionally served with poached or boiled fish, such as poached haddock.
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