Egg Sauces
 

I read in the forum all the time about lacking variety and excitement with this WOL. So, while I was eating some egg salad today, I though of a few ways to spice things up using basic ingredients. Hard cooked eggs are pretty versatile and one of the ways they can be used is in sauces and dressings. I’ve just jotted down a few ideas…

These sauces are good on almost anything, but go really well with fish and vegetables.

In a heavy pot, bring 1 cup of heavy cream to a boil. Cook until it has reduced by a third and has thickened. Add salt, lemon juice and a grating of the rind to taste, a chopped, hard cooked egg and a bit of fresh chopped dill or parsley. Dried dill is fine to use too.

Heat ¼ cup of butter over medium heat until it turns brown and nutty Remove from the heat, cool a bit and add a splash of vinegar – balsamic is great – a tablespoon or so of toasted almond slices and a finely chopped hard cooked egg. Add salt to taste.

Brown butter and make as above, but use grated Parmesan cheese instead of almonds.

Mix ½ cup sour cream, horseradish to taste and a finely chopped hard cooked egg. This is quite tasty with beef.

Finely chop – or pulse in a food processor – a handful each of fresh mint and parsley with an anchovy or two if you like and a hard cooked egg. Add enough olive oil to make a paste, and salt and vinegar to taste. This is great with salmon.

Push a hard cooked egg through a sieve and sprinkle over tomatoes and cucumbers. Add a sprinkling of dried or fresh basil and your favourite dressing.

Karen

great thoughts
 

and thank you, Karen.

These are all egg-cooked-before 'cold' sauces... and fabulous garnishes too, adding to the fun of eating something that tastes AND looks good!

Some of my personal favourites are the hot sauces, the ever-popular blender Hollandaise (on anything from meat to fish to green veg) and Avgolemono or Greek Egg-Lemon sauce, also good on any dang thing (and posted in the Side Dishes section). Do you have a favourite "hot" sauce?