There are lots of things I like about Easter, but using all those hard-boiled eggs lurking in my refrigerator can be a challenge. So I was pleased to find a hundred-year-old recipe for Egg Sauce. It was easy to make, and is delightful when served on asparagus or other green vegetables.
Here’s the original recipe:
The Egg Sauce recipe called for one pint (2 cups) of Cream Sauce. The Cream Sauce recipe made approximately one cup of sauce. To make the two recipes compatible I halved the Egg Sauce recipe.
And, here’s the recipe updated for modern cooks:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 hard boiled egg, chopped
Melt the butter in a saucepan using low heat, stir in the flour. Increase the heat to medium; gradually add the milk while stirring constantly. Continue stirring until hot and bubbly. Add salt, pepper, and chopped eggs. Stir to combine, continue heating until the sauce again begins to bubble. Remove from heat and serve immediately.