Sauce Ecossaise (Scotch egg sauce)

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• ¾ cup cooking liquid from morue a l’Anglaise (see recipe)
• ½ cup heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste, preferably white pepper
• ⅛ teaspoon freshly grated nutmeg
• Pinch cayenne pepper
• 2 hard-cooked eggs, chopped

About 2 cups

Preparation

1. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the cooking liquid, stirring rapidly with the whisk. When thickened and smooth, add the cream, stirring. Add salt, pepper, nutmeg and cayenne. Simmer, stirring often, about five minutes. Stir in the egg and serve.

10 minutes