FISH ROLL SAUCE

Fish Roll Sauce image

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

Provided by Wilma Scott

Categories Side Dish Sauces and Condiments Recipes

Time 35m

Yield 6

Number Of Ingredients 11

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Ingredients

½ cup distilled white vinegar
3 eggs
2 teaspoons vegetable oil
⅔ cup white sugar
1 tablespoon mustard powder
1 tablespoon butter, melted
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup milk
3 cups water

Steps:

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 Facts : Calories 196.4 calories, Carbohydrate 28.1 g, Cholesterol 101.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 453.1 mg, Sugar 24.4 g