Fish Roll Sauce

Dish Description
This creamy sauce is served on our Lancaster, Ontario perch rolls – a popular item in these parts.
  • 1/2 cup distilled white vinegar
  • 3 eggs
  • 2 teaspoons vegetable oil
  • 2/3 cup white sugar
  • 1 tablespoon mustard powder
  • 1 tablespoon butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 3 cups water

  • 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.