Ingredients for Chopped Egg Sauce
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How to Make Chopped Egg Sauce
- Melt 2 tablespoons of butter over low heat in a heavy-bottomed saucepan.
- Whisk in 2 tablespoons of all-purpose flour, gradually increasing heat to medium-low until the mixture forms a smooth paste and gently bubbles (about 1 minute). This is your roux.
- Cook the roux for 1-2 minutes, stirring constantly, until it is lightly golden.
- Remove the pan from the heat. Gradually whisk in 1 cup of milk, ensuring no lumps form.
- Return the saucepan to medium heat. Cook, stirring constantly, until the sauce comes to a gentle simmer and thickens slightly (about 3-5 minutes).
- Reduce heat to low. Season generously with salt and pepper to taste. Add 1/4 cup of finely chopped hard-boiled eggs and stir gently to combine.
- Taste and adjust seasonings as needed. Serve immediately over your favorite dish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
18g
Fat
31g
Carbs
1g