Donna Dowson's Perch Roll Sauce . . .

        We originally tasted this sauce in Paddy's Inn, today the McIntosh Inn, at Morrisburg, Ontario.  There was a gal running in the kitchen there who we had known for years. Donna Dowson was a local, so to speak, and we have no idea where she learned to prepare food. But she could table a prime rib dinner that would knock your socks off.

        Donna could also plate a nicely pink, thinly sliced roast beef sandwich, perfectly complete with a smear of mustard on one of the bread slices, the likes of which we've sampled previously only at Magnan's, the long time and widely famous Roast Beef House in Montreal.

        But Donna, to our taste buds, truly shone as a chef when she researched and mimicked a condiment known locally as 'perch sauce'. Perch is a fresh water fish, abundant in the area, and caught often in the spring of the year. The filets are small, should be fried in butter and loaded into lightly toasted hot dog bun. Then topped with a generous dripping of Donna Dowson's Perch Roll Sauce . . .

2 egg yolks

5 Tbsp Hellman’s Mayonnaise

3 cap fulls of Lemon Juice

3 Tsp White Sugar

1/4 Tsp Dry Mustard

1/8 Tsp cayenne Pepper

Wisk to form a creamy sauce

Perfect on Perch or Pickerel, and most other white fish . . .

Delicious . . .