Sauces

In addition to the primary function of thickening sauces, eggs enrich flavor, add color and increase nutritive value.

You can use a milk or cream sauce thickened with eggs to bind casseroles and meat loaves or serve a sweetened egg-thickened sauce with a dessert.

Butter sauces are emulsions of butter and other liquids. When heated, the egg both thickens and strengthens the emulsion. Hollandaise is the best known sauce of this type.

Other egg sauces include those in which chopped hard-boiled eggs are an ingredient, such as Polonaise Sauce.

– See Custard, stirred; Hollandaise Sauce