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

Per 2-Tbsp serving: 54 calories (69% calories from fat); 5g total fat; 2g saturated fat; 31mg cholesterol; 108mg sodium; 3g total carbohydrates; 1g protein