Liturgical Year : Recipes : Egg Sauce

Catholic Recipe: Egg Sauce

INGREDIENTS

1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon grated onion
3 hard-cooked eggs
1 Tablespoon minced parsley
1 Tablespoon diced pimiento

Details

Serves: 6

Prep Time: 30 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 11+

Origin:

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Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. This is a cream sauce with hard-cooked eggs.

DIRECTIONS

Melt 1/4 cup butter or margarine. Blend in 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 Tablespoon grated onion. Mix well. Add 2 cups milk. Cook, stirring constantly, until thick. Slice 3 hard-cooked eggs; add with 1 Tablespoon minced parsley and 1 Tablespoon diced pimiento to sauce; stir gently to mix. Cook 5 minutes longer. Makes 6 servings.