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Russian Sauce

food.master's picture
Ingredients
  Egg yolks 2
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Olive oil 2⁄3 Cup (10.67 tbs)
  Paprika pepper 1 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Sugar 1 Teaspoon
  Red pepper 1⁄2
  Green pepper 1⁄2
  Egg 1 , hard cooked
  Dill pickles 2 (Sweet)
  Chopped cooked beets 4 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes

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