| 1. allemande sauce or egg-thickened veloute |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 2. anchovy egg sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 3. cream sauce with hard-cooked eggs and fresh herbs |
| Master Recipes by Stephen Schmidt (1998) |
| 4. creamed egg sauce |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 5. egg and lemon sauce |
| LaVarene Pratique by Anne Willan (1989) |
| 6. egg sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 7. egg sauce |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 8. egg sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 9. egg sauce |
| The Mixer DAILY by Kitchenmate |
| 10. egg, butter and mustard sauce |
| French Provincial Cooking by Elizabeth David (1999) |
| 11. eggnog crème anglaise |
| Fine Cooking Magazine - #89 - December 2007 |
| 12. eggnog sauce |
| The KitchenAid Cookbook by KitchenAid Inc. (1987) |
| 13. eggnog sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 14. foamy egg sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 15. hard cooked egg mayonnaise |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 16. new england egg sauce |
| The Way To Cook by Julia Child (1989) |
| 17. orange or lemon eggnog sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 18. quick whole-egg hollandaise |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 19. white sauce with hard-cooked egg |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 20. wine egg sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 21. zucchini sauce with basil and beaten egg yolk |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |