Sauce Louis

This recipe comes from Chef Louis at The Bakery in Chicago. It goes especially well with walleye and cold cuts.

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

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 2½ cups

Per serving: 54 calories; 5g total fat; 2g saturated fat; 31mg cholesterol; 108mg sodium; 3g total carbohydrates; 1g protein;

Allergy Warning: Contains MilkContains Eggs

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