Hard-boiled Eggs in Mustard Sauce
- For the eggs
- 8 eggs
Cook the eggs in boiling water for 10 minutes until hard-boiled. Drain, rinse under cold water until cool. For the sauce: Melt the butter in a saucepan, stir in the flour and cook until light golden brown and nutty. Gradually stir in the vegetable broth and cream and bring to a boil, stirring. Simmer for 10 minutes over medium heat.
Whisk together the egg yolk, mustard, lemon juice and a little hot sauce, if desired. Fold into the sauce. Drain the cornichons, chop finely and mix with the dill into the sauce. Season with salt and pepper.
Peel the eggs, halve and serve with the mustard sauce on warmed serving plates. Garnish with dill and serve with boiled potatoes, if desired.