Sauce Louis
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This is Tom Welton's favorite sauce for Walleye. The recipe comes from Chef Louis at The Bakery in
Chicago. It is also great with cold cuts.
Ingredients:
- 2 eggs
- 3 Tbsp prepared mustard
- 3 Tbsp sugar
- 1/2 tsp salt
- 1/8 tsp white pepper
- Juice of 1 lemon
- 1 tsp vinegar
- 2 cups sour cream
Directions:
In a mixing bowl beat together the eggs, mustard, sugar, salt, pepper, lemon
juice and vinegar. Fold in the sour cream. Keep sauce refrigerated.
Makes 2 1/2 cups
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Bakery
