Egg Sauce

Egg Sauce

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A sauce for poached or steamed fish.
Calories: 1056

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
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