EGG SAUCE RECIPES

Name: Chopped Egg Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons butter; 2 tablespoons flour; 2 cups whole milk; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 4 hard-boiled eggs

CHOPPED EGG SAUCE RECIPE - FOOD.COM

Chopped Egg Sauce Recipe - Food.com image

Make and share this Chopped Egg Sauce recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
4 hard-boiled eggs

Steps:

Melt butter over low heat in a heavy saucepan.
Stir in flour, increasing heat if necessary until the mixture gently bubbles.
Cook 2 minutes.
Remove pan from burner, add milk, stir and return to stove over medium high heat.
Cook, stirring constanly, until mixture comes to a boil.
Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick.
Season with salt and pepper, add chopped egg and mix.

Nutrition Facts : Calories 158.3, FatContent 11.7, SaturatedFatContent 6.2, CholesterolContent 164.4, SodiumContent 217.1, CarbohydrateContent 6, FiberContent 0.1, SugarContent 4.5, ProteinContent 7.2

JAPANESE EGG YOLK SAUCE RECIPE | ALLRECIPES

Japanese Egg Yolk Sauce Recipe | Allrecipes image

Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.

Provided by SLPAULSON

Categories Side Dish Sauces and Condiments Sauces

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

3 egg yolks
½ teaspoon lemon juice
2?½ tablespoons white miso paste
1 cup vegetable oil
salt to taste
1 pinch freshly ground white pepper
¼ teaspoon grated yuzu (Japanese orange), lemon or lime peel

Steps:

In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.

Nutrition Facts : Calories 181.3 calories, CarbohydrateContent 1.2 g, CholesterolContent 51.2 mg, FatContent 19.5 g, FiberContent 0.2 g, ProteinContent 1.1 g, SaturatedFatContent 3.3 g, SodiumContent 136.6 mg, SugarContent 0.3 g

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