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Ingredients
| distilled vinegar: 1/2 cup |
| eggs: 3 |
| vegetable oil: 2 tsp |
| granulated sugar: 2/3 cup |
| mustard powder: 1 Tbl |
| salted butter: 1 Tbl (melted) |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| 2% milk: 1 cup |
| water: 3 cups |
Fish Roll Sauce
Credit: AllRecipes
User rating:
"This creamy sauce is served on our Lancaster, Ontario perch rolls - a popular item in these parts."
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Prep Time
5 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
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.