Egg sauce is a treasure of Quebec cuisine, often attributed to Jehane Benoit, an icon of Quebec gastronomy. Our family version includes corn kernels for an irresistible crunch and a contrast of tastes. The potatoes provide a rich source of nutrients, while the eggs, a complete protein, make this dish a filling and nutritious choice for the whole family. Ideal for weeknight dinners and lunches. Try it in a vol-au-vent for an elegant twist!
- 1 onion
- 2 tbsp. tablespoon of butter
- 2 tbsp. tablespoon of flour
- 2 cups of milk
- 4-6 boiled eggs cut into rounds
- 2 medium cooked potatoes, diced
- Half a 341 ml can of corn kernels, with a little juice
This recipe makes a meal for 4 people. You can adjust the quantities according to your family's needs.FAQ:
FAQ (Frequently Asked Questions)
Question #1: Can you use skim milk?
Yes, skim milk can be used, but the sauce will be less creamy.
Question #2: Can I omit the corn?
The corn adds a special touch, but you can omit it if you prefer.
Question #3: How long will this dish last?
This dish will keep for up to 3 days in the refrigerator.
Question #4: Can this sauce be served in a vol-au-vent?
Absolutely, the sauce is delicious served in a vol-au-vent for a more refined touch.