Finnish Egg Sauce
Finnish Egg Sauce is my family's version of this classic Nordic sauce. Made with hard-boiled eggs, fresh dill, chives, and a splash of lemon juice, it's the perfect accompaniment to boiled or breaded fish, smoked fish, new potatoes, and seasonal vegetables.
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 500 ml (2 cups) whole milk
- 100 ml ⅓ cup + 1 tbsp heavy cream
- 100 ml (⅓ cup + 1 tbsp) vegetable stock (or fish stock if serving with fish)
- ½-1 tsp salt or to taste
- Freshly ground black pepper to taste
- Ground white pepper to taste
- 2 tsp fresh lemon juice fresh lemon juice
- 2 hard-boiled eggs finely chopped
- 3 tbsp finely chopped fresh chives
- 3 tbsp finely chopped fresh dill
Instructions
- Melt the butter in a heavy-bottomed saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly. Do not let it brown.
- Gradually whisk in the vegetable stock until smooth.
- Slowly pour in the cold milk, a little at a time, whisking continuously to keep the sauce smooth.
- Bring the sauce to a gentle simmer. Stir in the cream and continue whisking until fully combined.
- Simmer gently for about 10 minutes, stirring occasionally.
- Season with the salt, black pepper, white pepper, and lemon juice. If the sauce becomes too thick, add a splash of vegetable or fish stock. Keep in mind that the chopped eggs will thicken the sauce slightly.
- Stir in the chopped hard-boiled eggs and bring the sauce back to a gentle simmer.
- Fold in the chopped chives and dill just before serving.
- Serve immediately with boiled or breaded fish, smoked fish, new potatoes, and seasonal vegetables.
Notes
This is my family's version of Finnish egg sauce. We like to add both fresh dill and chives, along with a little lemon juice to brighten the flavor. There are many variations of egg sauce across Finland, and this is the one I grew up enjoying.
The stock gives the sauce extra flavor. I often use vegetable stock.
Fresh herbs provide the best flavor, but frozen dill and chives also work well.
Leftovers can be gently reheated over low heat. Add a splash of milk if needed to loosen the sauce. The sauce is very delicious with boiled vegetables too.
The stock gives the sauce extra flavor. I often use vegetable stock.
Fresh herbs provide the best flavor, but frozen dill and chives also work well.
Leftovers can be gently reheated over low heat. Add a splash of milk if needed to loosen the sauce. The sauce is very delicious with boiled vegetables too.