in Recipes

Egg sauce with tomato paste

updated

Spread the love

Ingredients for 4 servings:

  • 30 g butter or margarine
  • 30 g flour
  • 2 eggs
  • 2 tbsp tomato paste
  • salt and pepper
  • Nutmeg, freshly grated
  • Parsley, chopped
  • 800 g vegetables as desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Serve with vegetables as desired.

Cook the vegetables in salted water, then strain, reserving some of the cooking water if necessary. Sauté the flour in the hot butter, gradually adding enough water or vegetable cooking water to make a thick sauce. Remove the sauce from the heat. Mix the well-beaten eggs with about 3 tablespoons of hot liquid and stir into the sauce. Finally, add the tomato paste and seasoning. Pour the sauce over the vegetables and sprinkle with parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dukkah chicken with roasted carrots and salad

Fine radish leaf soup