This creamy sauce is served on our Lancaster, Ontario perch rolls - a popular item in these parts.
Provided by Wilma Scott
Categories Side Dish Sauces and Condiments Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 453.1 mg, Sugar 24.4 g
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