Fish Roll Sauce

12

"This creamy sauce is served on our Lancaster, Ontario perch rolls - a popular item in these parts."

Ingredients

35 m {{adjustedServings}} servings 196 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

12
  1. 12 Ratings

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I love it. I was searching for this recipe. Sure glad I found it. I'm originally from Cornwall, which is only a few miles from Lancaster. Boy I sure miss the Perch Rolls. Mmmmmmmmm good!

WOW what a surprise. I was a little leary becauce of the mixture of ingredients but what a surprise. Even after substituting eggbeaters and margaring for the eggs and butter it was still gr...

I am so glad I found this recipe. I'm a university student who lives 8 hours from Cornwall, where I grew up. I was getting home sick and craving a perch roll. You made my week!!!!!