Fish Roll Sauce

10 Reviews

Prep: 5 min
Cook: 30 min
Ready In: 35 min

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

Directions

In a medium bowl, mix together eggs, oil, white sugar, mustard, melted butter, flour, salt, and pepper. Mix in milk and water. Set aside.
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.

Nutrition

Amount Per Serving (6 total)

Calories
196 cal
10%

Fat
7.3 g
11%

Carbs
28.1 g
9%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

Lodera1947

Dec. 29, 2003

"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!..." See more"

cindy

Dec. 29, 2003

"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. ..." See more 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."

LO S

Dec. 29, 2003

"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!!!!!..." See more"

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