Egg Sauce for Fish
Hard-boiled eggs, chopped
tbsp Fresh Chives, chopped
Melt the butter in a pan but do not allow it to brown then add the flour and
stir until smooth. Cook over a gentle heat for
2-3 minutes stirring all the time.
Remove from heat and add the liquid, little by little, stirring after each
addition to prevent any lumps forming. Bring
the sauce to the boil, stirring continuously
Add the egg, chives and seasoning. Re-heat for 2-3 minutes. Serve hot.
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