SAUCES Eggs are a time-honored thickener for sauces, but they fill more than that primary function. Eggs enrich flavor, add color and increase nutritive value.

Milk or cream sauces thickened with eggs are used to bind casseroles and meat loaves. When sweetened. such sauces are served with desserts.

Eggs are also used in butter sauces are emulsions of butter and other liquids. On heating, the egg both thickens and strengthens the emulsion Hollandaise is the best known sauce of this type.

Other egg sauces include those in which chopped hard-cooked eggs are all ingredient such as Polonaise Sauce -see Custard

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