Classic Egg Sauce
|Butter/Null||2 Tablespoon (Null)|
|Flour/Null||2 Tablespoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Milk/Null||1 3⁄4 Cup (28 tbs) (Null)|
|Hard cooked eggs/Null||4 , chopped (Null)|
|Juice/Null||2 Tablespoon (From Cooked Salmon)|
Melt butter in saucepan.
Add flour, salt and pepper and let bubble up together.
Remove from heat and add milk all at once.
Stir to blend, return to moderate heat and cook, stirring constantly, until smooth and thickened.
Add chopped eggs and heat through.
Add juice saved from cooked salmon at serving time.