15 Ratings
  • 5 star values: 9
  • 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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Ingredients

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

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.

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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.

Nutrition Facts

196 calories; 7.3 g total fat; 101 mg cholesterol; 453 mg sodium. 28.1 g carbohydrates; 5.4 g protein; Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/29/2003
I love it. I was searching for this recipe. Sure glad I found it. I'm originally from Cornwall which is only a few miles from Lancaster. Boy I sure miss the Perch Rolls. Mmmmmmmmm good! Read More
(17)

Most helpful critical review

Rating: 3 stars
08/04/2006
This sauce had a nice flavor but it never thickened for me. I did everything per the recipe and cooked the sauce for 30 minutes before I gave up on it ever getting thicker. Maybe next time I will try adding more flour? Read More
(5)
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2003
I love it. I was searching for this recipe. Sure glad I found it. I'm originally from Cornwall which is only a few miles from Lancaster. Boy I sure miss the Perch Rolls. Mmmmmmmmm good! Read More
(17)
Rating: 5 stars
12/29/2003
WOW what a surprise. I was a little leary becauce of the mixture of ingredients but what a surprise. Even after substituting eggbeaters and margaring for the eggs and butter it was still great. Might reduce the sugar by a couple of tablespoons next time. I used it on Ahi Tuna and Halibut and got rave reviews. Definitely a keeper. Read More
(13)
Rating: 5 stars
12/29/2003
I am so glad I found this recipe. I'm a university student who lives 8 hours from Cornwall where I grew up. I was getting home sick and craving a perch roll. You made my week!!!!! Read More
(13)
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Rating: 3 stars
08/04/2006
This sauce had a nice flavor but it never thickened for me. I did everything per the recipe and cooked the sauce for 30 minutes before I gave up on it ever getting thicker. Maybe next time I will try adding more flour? Read More
(5)
Rating: 5 stars
06/20/2013
I live in Cornwall and my husband just called to say he had a mess of perch for dinner! Found this and made half the quantity (no water as per another review)and only 1/4 cup sugar. It came out perfect. Having had a Blue Anchor fish roll last week I feel good about calling it 5 Stars. Could the water be for the bottom of the double boiler?? Read More
(4)
Rating: 5 stars
04/14/2010
A very tasty sauce for any fish. Beware it makes a lot! Delicious! Read More
(4)
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Rating: 5 stars
03/09/2010
I've been looking for this recipe for so long love this fish roll sauce. Read More
(3)
Rating: 5 stars
10/04/2010
If you've ever had Lancaster Perch rolls then this sauce won't disappoint. My husband is a die hard fan of Lancaster perch rolls and he considers himself an expert on the taste of the sauce. He says it's "bang on! No doubt about it!" Read More
(3)
Rating: 4 stars
04/28/2010
This was alright. I had to microwave the sauce to get it thick and even added some cornstarch. I've never had fish roll sauce before so I have nothing to compare it to but it was good to try something new. Read More
(2)