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