Egg Sauce
This classic Egg Sauce recipe from 1900 offers a rich and creamy sauce, perfect for enhancing various dishes. The simple combination of butter, flour, milk, and egg yolk creates a velvety texture and delicate flavor. It's a versatile sauce that can be used to elevate simple ingredients into a satisfying meal. Serve it over vegetables, fish, or poultry for a touch of elegance.
Ingredients
- 3 tablespoons Butter
- 1/2 teaspoon Salt
- 3 tablespoons All-purpose flour
- 1/4 teaspoon Black pepper
- 1 1/2 cups Whole milk
- 1 Egg yolk
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Instructions
- 1Melt the butter in a saucepan over medium heat.
- 2Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux. Season with salt and pepper.
- 3Slowly whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly.
- 4Remove from heat and whisk in the egg yolk until well combined. The oil from salmon can be substituted for butter.
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