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Fish Roll Sauce


"This creamy sauce is served on our Lancaster, Ontario perch rolls - a popular item in these parts."
Original recipe yield: 2 cups.
Prep Time:
5 Minutes
Cook Time:
30 Minutes
Ready In:
35 Minutes
Servings:
6

INGREDIENTS:

  • 1/2 cup distilled white vinegar
  • 3 eggs
  • 2 teaspoons vegetable oil
  • 2/3 cup white sugar
  • 1 tablespoon mustard powder
  • 1 tablespoon butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 3 cups water

DIRECTIONS:

  1. In a medium bowl, mix together eggs, oil, white sugar, mustard, melted butter, flour, salt, and pepper. Mix in milk and water. Set aside.
  2. Heat vinegar in the top of a double boiler over boiling water. Gradually fold egg mixture into the hot vinegar. Cook until the sauce thickens, stirring constantly.