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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This creamy sauce is served on our Lancaster, Ontario perch rolls - a popular item in these parts. Ingredients:
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 |
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.
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