Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup (two sticks) of melted butter
• One tablespoon of salt
• One tablespoon of pepper
• One cup of lemon juice
   

Directions

1. Boil the eggs, once cooled take off the shells. Slice the eggs and set aside.
2. Combine sliced eggs with melted butter into a pot.
3. Add salt and pepper.
4. Stir all ingredients constantly while heating on the stove.
5. As you stir, add lemon juice.
6. Once the consistency becomes creamy and thick, the sauce is ready to serve. It is best served with fish or poultry.

-Mrs. J.T. Sawyer

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022