Russian Sauce Recipe
Ingredients
| Egg yolks | 2 | |
| Lemon juice | 1 | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Olive oil | 2/3 Cup (16 tbs) | |
| Paprika pepper | 1 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Sugar | 1 Teaspoon | |
| Pepper red | 1/2 To taste | |
| Green pepper | 1/2 To taste | |
| 1 egg, hard-cooked | ||
| 2 sweet dill pickles | ||
| 3-4 tablespoons chopped cooked beet | ||
Directions
Mix the egg yolks with the lemon juice, salt and mustard.
Add the oil, drop by drop, stirring all the time.
When half the oil has been added, the remainder may be stirred in more quickly.
When all the oil is incorporated, stir in the paprika, cayenne and sugar.
Remove the cores, seeds and pith from the peppers and chop finely.
Shell and finely chop the hard-cooked egg.
Finely chop the pickles.
Add the peppers, egg, pickles and beet to the sauce and stir well.
Chill before serving with herring, smoked fish, sausage, cooked meat, chicken and rice salads and fried liver.
Add the oil, drop by drop, stirring all the time.
When half the oil has been added, the remainder may be stirred in more quickly.
When all the oil is incorporated, stir in the paprika, cayenne and sugar.
Remove the cores, seeds and pith from the peppers and chop finely.
Shell and finely chop the hard-cooked egg.
Finely chop the pickles.
Add the peppers, egg, pickles and beet to the sauce and stir well.
Chill before serving with herring, smoked fish, sausage, cooked meat, chicken and rice salads and fried liver.
Chef
