2 tablespoons butter
2 tablespoons flour
2 cups milk, warmed
1 teaspoon chicken or vegetable broth concentrate
1 teaspoon yellow mustard
1/2 teaspoon salt
white pepper to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
- Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for 8 minutes. Remove from heat and pour out boiling water. Set pan in sink and fill with cold water. Drain and peel the eggs.
- Heat a saucepan over medium heat. Melt the butter and add the flour. Stir with a flat whisk or wooden spoon to combine. Cook for one minute.
- Slowly add the milk while whisking. Add the broth concentrate, mustard, salt, and pepper. Cook for 1-2 minutes until thickened and bubbling. Remove from heat and stir in fresh herbs. Taste and add more salt if needed.
- Cut the eggs in half and serve covered in sauce. Enjoy with boiled potatoes and a salad.