fish-roll-sauce

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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 cups

ADVERTISEMENT

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.

Share It

Reviews (12)

Rate This Recipe
Lodera1947
16

Lodera1947

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!

cindy
13

cindy

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.

LO S
12

LO S

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!!!!!

More Reviews

Similar Recipes

Carolina Fish Cakes
(31)

Carolina Fish Cakes

Baked Fish Creole
(20)

Baked Fish Creole

Tuna Fish Patties
(11)

Tuna Fish Patties

Creamy Parmesan Sauce for Fish
(8)

Creamy Parmesan Sauce for Fish

Fish with Tahini Sauce
(6)

Fish with Tahini Sauce

Fish in Ginger-Tamarind Sauce
(6)

Fish in Ginger-Tamarind Sauce

Nutrition

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

Top

<

previous recipe:

Creamy Parmesan Sauce for Fish

>

next recipe:

Baked Fish Creole