Ingredients:
8 hard boiled eggs, peeled
2 onions
3 tbsp butter
3 tbsp flour
500 ml vegetable broth (use bouillon cube)
500 ml milk
150 g chopped ham
salt, pepper
3 tbsp mustard
approx. 1/2 lemon juice, 2 tbsp vinegar
dill fronds, chopped parsley to garnish
2 tbsp caper
floury potatoes
Instructions:
In a saucepan over medium heat, melt the butter and add the chopped onion.
After that the flour, stirring constantly. Slowly add broth and milk and stir until thickened.
Add mustard and caper. Season with salt and pepper. Add lemon and vinegar juice to taste.
Serve the sauce over potatoes, eggs and sprinkled with parsley.
