Egg sauce with mayonnaise
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Lempeä egg sauce is a captivating treat when you make it so that it’s enlarged with egg yolk, giving the sauce a mayonnaise-like smoothness.1 tbsp butter 1 pinch of white pepper 1 pinch of sugar salt 1 handful of chives or dill for garnish
Cook the eggs until quite hard, 8 minutes. After that, put them in cold water and let them cool, so the shells come off more easily.
Melt the butter in a saucepan. Add the wheat flour, stir but brown. Then pour the milk into the saucepan, stirring all the time, and bring the sauce to the boil.
Peel the eggs and separate the yolks. Mash the yolks in a tablespoon of softened butter until smooth. Spoon the mixture, one spoonful at a time, into the egg sauce. Mix well.
When the yolks are in the sauce, dice the egg whites very finely and add them to the sauce. Place the egg sauce on a serving dish and garnish with chives or dill.
