Egg Sauce

By John, 28 June, 2015
Region
New England
Description
Egg Sauce in a Sauce Boat and on a Poached Salmon

Egg Sauce is not the same thing as an egg-yolk-thickened sauce. Egg Sauce is an old Yankee favorite made by adding a couple of chopped hard-cooked eggs to a simple white sauce.

This homey simple sauce can be whipped up in just a few minutes if you have a hard-boiled egg in the fridge. A hard-boiled egg in its shell will keep for a week in the refrigerator, so this recipe works as a go-to recipe on a busy night.

Egg Sauce is traditionally served with "boiled" salmon or a big piece of cod (in which case the preparation is known as Cape Cod Turkey).  It is shown here starring in our Yankee Fish Dinner for June.

Yield
4 Servings
Preparation time
10 minutes
Ingredients
2 T Butter (or other fat, such as from salt pork)
2 T Flour
1 c Milk
2 Hard-Boiled Eggs (chopped)
Instructions
  1. Make a white sauce with the flour, butter, and milk, then add the chopped hard-cooked egg.
  2. Thin with more milk, if you like.
  3. Season to taste with white pepper,salt, and maybe some herbs.
  4. Serve hot with fish.
    Notes
    I have seen recipes for egg sauce made by adding the chopped egg to a cream sauce or to a veloute, or to a sauce of the fish poaching liquid thickened with the roux. After much research, I have found this milk version to be by far the version remembered by cooks with old Yankee roots on the Massachusetts coast.