Polonaise sauce

Polonaise sauce, called sauce a la polonaise in French, is a butter-based sauce that is said to have originated in Poland before it became fashionable in France during the eighteenth century. It is built from melted butter, chopped hard-boiled eggs and breadcrumbs, seasoned with salt and lemon juice and finished with fresh herbs such as thyme, basil and parsley. The sauce is spooned over cooked or steamed vegetables, most often cauliflower, asparagus, wax beans or broccoli, so that the crumbs and egg make a rich topping on a plain side dish. Recipes differ from cook to cook, and some versions add horseradish, sour cream, yogurt or kefir. It should not be confused with velouté a la polonaise, which is a wholly different sauce.