Dill and Egg Sauce

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2 tbsp. cornstarch

2 cups cold milk

cup butter

tsp. salt

Fresh ground pepper

2  tbsp. lemon juice

2 – 3 tbsp. fresh dill, chopped

2 hard boiled eggs, finely chopped

 

Serve With:  Pour over Salmon or Trout

Stir together cornstarch and milk until smooth.  Add butter, salt and pepper, bring to boil, stirring constantly, boil 1 minute.  Blend in lemon juice, dill and chopped egg.  Serve over poached, grilled or baked salmon or trout.