Fish Roll Sauce recipe

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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

Nutrition Info

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
servingSize: -
sodium: 453.1 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 cups

Recipe Note

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

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