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Cold fish sauce
1 serving
Knead 3 hard-boiled yolks into a thick, foamy mass, along with 3 raw yolks, 1 teaspoon of mustard, a little salt and sugar and 4-5 tbsp. spoons of purified vegetable oil (better Provence), poured slowly dropwise. Then add pepper to taste, vinegar or citric acid. Such a sauce can be served to cold fish, as well as other cold dishes.
Knead 3 hard-boiled yolks into a thick, foamy mass, along with 3 raw yolks, 1 teaspoon of mustard, a little salt and sugar and 4-5 tbsp. spoons of purified vegetable oil (better Provence), poured slowly dropwise. Then add pepper to taste, vinegar or citric acid. Such a sauce can be served to cold fish, as well as other cold dishes.
eggs - 3 pcs., mustard - 1 teaspoon, salt to taste, sugar to taste, vegetable oil - 4-5 tbsp. spoons, pepper to taste, vinegar to taste, or citric acid to taste
