|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Dry mustard||1⁄2 Teaspoon|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Paprika pepper||1 1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Egg||1 , hard cooked|
|Dill pickles||2 (Sweet)|
|Chopped cooked beets||4 Tablespoon|
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.
Serving size: Complete recipe
Calories 1555 Calories from Fat 1402
% Daily Value*
Total Fat 159 g244.1%
Saturated Fat 24.6 g122.8%
Trans Fat 0 g
Cholesterol 581.7 mg193.9%
Sodium 1613.9 mg67.2%
Total Carbohydrates 26 g8.8%
Dietary Fiber 7.4 g29.5%
Sugars 15.8 g
Protein 15 g30%
Vitamin A 145.4% Vitamin C 257%
Calcium 11.9% Iron 28.7%
*Based on a 2000 Calorie diet