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Scandinavian Egg Sauce

You'll find variations of this egg sauce served throughout Scandinavia. It's a simple mixture that's perfect for boiled or steamed fish and when used like gravy over cooked veggies and potatoes. Be sure to use whole milk; lower-fat milk tends to curdle.

For another Scandinavian-style sauce for fish and spuds, see Norwegian Cream Sauce.

Preparation time 15 minutes. Makes just over one cup (8-10 oz), enough for 4 servings.


Put it together
1
Melt in a non-stick saucepan over medium heat
  • 3 tablespoons unsalted butter
2
Stir in until lump-free
  • 1 tablespoon all-purpose flour
3
Warm at least to room temperature and then gradually stir in
  • 1 cup (8 oz) whole milk
4
Stir in, then simmer while stirring until thickened to desired consistency (7-10 minutes)
  • 2 tsp prepared yellow mustard OR Dijon mustard
  • 1/2 tsp salt
  • Dash of fresh ground black pepper or to taste

5
Stir in
  • 2 hard-boiled eggs, peeled and crumbled
  • 1 tablespoon fresh flat-leaf parsley, chopped (or 1-2 tsp fresh dill leaves, chopped)



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