Fish Roll Sauce

12 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Wilma Scott
Recipe by  Wilma Scott

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

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Adjust Servings

Original recipe yields 2 cups



  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)

Rate This Recipe


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 great. Might reduce the sugar by a couple of tablespoons next time. I used it on Ahi Tuna and Halibut and got rave reviews. Definitely a keeper.



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!!!!!

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Amount Per Serving (6 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet



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Creamy Parmesan Sauce for Fish


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Baked Fish Creole