Egg Sauce
stevepb (Pixabay License)

Egg Sauce

Yield: 48 1/4-cup servings

Ingredients

Directions

  1. Prepare a white sauce of the butter, flour, water and milk.
  2. Blend beaten egg yolks with a little of the hot sauce, stir into sauce and cook 5 minutes longer.
  3. Remove from fire.
  4. When cool, add lemon juice.
  5. Beat 1 to 2 minutes.
  6. Serve with asparagus, broccoli, or fish.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: butter, flour, water, evaporated milk, egg yolk, lemon juice

Equipment: measuring cups, measuring spoons, egg beater, pot

See Also

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Swedish Cold Salmon

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

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