This is the White Egg Sauce recipe.
- Prep: 15 min
- Cooking: 8 min
- 1 bay leaf
- 1/2 onion
- 3 cloves
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) all-purpose flour
- 2 cup (500 mL) Milk
- 1/4 tsp (1 mL) ground nutmeg
- Salt and pepper to taste
- 6 hard-boiled egg yolks chopped
- 2 tsp (10 mL) Dijon mustard
Secure bay leaf on half onion with cloves.
Melt butter in saucepan. Stir in flour and cook for 2 minutes while stirring. Add milk and pricked onion. Continue cooking for 6 minutes, stirring. Remove onion. Add nutmeg and season to taste. Stir in egg yolks and Dijon mustard. Mix well, remove from heat and serve immediately.