Scotch Egg Sauce (Sauce Ecossaise)

By Pierre Franey

Updated September 7, 2015

Total Time
10 minutes
Rating
4(5)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:About 2 cups

  • 1 tablespoon butter

  • 1 tablespoon flour

  • ¾ cup cooking liquid from Morue a l'Anglaise (see recipe)

  • ½ cup heavy cream

  • Salt to taste, if desired

  • Freshly ground pepper to taste, preferably white pepper

  • ⅛ teaspoon freshly grated nutmeg

  • Pinch cayenne pepper

  • 2 hard-cooked eggs, chopped

Ingredient Substitution Guide

Preparation

  1. Step 1

    Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the cooking liquid, stirring rapidly with the whisk. When thickened and smooth, add the cream, stirring. Add salt, pepper, nutmeg and cayenne. Simmer, stirring often, about five minutes. Stir in the egg and serve.

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Comments

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Nancy

I am making it right now to go on the cod that I cooked. When we eat it I will comment on its taste. Pretty easy to make, but it seems a little high in the liquid for the amount of flour.

cookingperson

This sauce is great, One of my favorite meals. Does anyone know about the history of this sauce? I can't find anything on it. I know culinary students are familiar with it, but can't find anything on the internet.

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