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Sous Provensal'
Mayonnaise And Sour Cream Sauce
Sous Provensal'
Ingredients
2 egg yolks
Up to ½ pint (300 ml) olive oil
1 teaspoon prepared mustard
5 egg whites, stiffly beaten
2 tablespoons wine vinegar
¾ pint (450 ml) soured cream
1 teaspoon salt
Method
In a bowl mix together the egg yolks, mustard, vinegar and salt. Slowly, drop by drop, beat in the olive oil with a steady motion, until a good thick mayonnaise is formed, adding more oil if necessary.
Beat the egg whites until stiff but not dry. Fold them into the soured cream. Mix this soured cream mixture into the mayonnaise mixture. Chill.
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