Scotch Egg Sauce (Sauce Ecossaise)

1. 1

   Melt the butter in a saucepan and add the flour, stirring with a wire whisk.

2. 2

   When blended and smooth, add the cooking liquid, stirring rapidly with the whisk.

3. 3

   When thickened and smooth, add the cream, stirring.

4. 4

   Add salt, pepper, nutmeg and cayenne.

5. 5

   Simmer, stirring often, about five minutes.

6. 6

   Stir in the egg and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.