Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
30 mins
total:
35 mins
prep:
5 mins
Servings:
6
Yield:
2 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together eggs, oil, white sugar, mustard, melted butter, flour, salt, and pepper. Mix in milk and water. Set aside.n

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  • 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.n

Nutrition Facts

196 calories; protein 5.4g; carbohydrates 28.1g; fat 7.3g; cholesterol 101.3mg; sodium 453.1mg. Full Nutrition
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