Egg Sauce
A sauce for poached or steamed fish.
Ingredients
- 1/2 pint white sauce
- 1 hardboiled egg
- 2 level tablespoons chopped chives
for the basic white sauce
- 3 tbsp butter
- 1 1/2 oz flour
- 21 floz milk
- salt and freshly ground black pepper
Instructions
- Finely chop the egg and the chives and add to the sauce.
- to make the white sauce
- Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.
- Gradually blend in the milk and bring to the boil, stirring until thickened.
- Cook for 1 - 2 minutes. Season to taste.
Calories: 1056 kcal
Carbohydrates: 76 g
Protein: 56 g
Fat: 60g
Saturated Fat: 35 g
Trans Fat: 1 g
Cholesterol: 339 mg
Sodium: 13846 mg
Potassium: 1458 mg
Fiber: 3 g
Sugar: 36 g
Vitamin A: 2577 IU
Vitamin C: 3 mg
Calcium: 796 mg
Iron: 8 mg