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Tuesday, April 25, 2017

Give a Saucy Answer

Janet Groene's
Elegant Egg Sauce

    Did those beautiful fish fillets stick to the grill and come away in shreds? Is the cornbread too dry or the pancakes too wet?
   The old joke is that doctors bury their mistakes and bad cooks cover theirs with sauce. When the same old camping meal needs to be classed up, or a dish doesn't quite turn out the way it should, whip up this sauce. It's delicious over everything from vegetables to burgers, toast, pasta, fish or omelets. 


3 hard-cooked eggs
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
1 teaspoon dried parsley
1 teaspoon prepared horseradish
Salt, freshly ground pepper to taste


    Peel eggs and set aside. In a nonstick skillet, melt butter and stir in flour. Gradually stir in milk to make a smooth sauce. Stir in parsley, horseradish and diced eggs.  Season to taste. Makes about 1 1/4 cups sauce. 


See more of Janet Groene galley-easy recipes at Camp And RVCook.

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