8 large eggs
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon sea salt
1 1/2 cups milk
1 1/2 cups vegetable broth
4 tablespoons Dijon mustard or yellow mustard or combination
White pepper, to taste
Yukon gold potatoes, boiled in salted water until tender
Chopped fresh parsley
- Place the eggs in a large saucepan and cover with water. Bring to a boil, cover, and remove from heat. Let sit for 12 minutes.
- Place the eggs in a colander and rinse with cold water to stop the cooking process.
- To make the sauce, heat a saucepan over medium heat. Add the butter and swirl until melted. Add the flour and salt and stir with a flat whisk or wooden spoon for 1 minute. Slowly add the broth and milk and whisk until it’s nice and thick. Cook for 1 minute, stirring constantly. Whisk in mustard and season with white pepper, to taste.
- Peel the eggs and cut them in half. Serve the eggs and potatoes with the sauce and sprinkled with parsley.