No. 2425 — Provençal Sauce for Fish, Whipped Like Mousse
English historical translation of Molokhovets recipe No. 2425 from the 1901 Russian cookbook, retaining original methods and measures.
Take a full teaspoon of prepared Sarepta mustard, 1–2 lumps of sugar, a little salt and 2 egg yolks, raw but preferably hard-boiled. Rub the ingredients together until the mixture begins to thicken. Then add Provençal oil by the teaspoonful, up to ½ pound in all, alternating with a few drops of vinegar, stirring continuously until all the needed oil has been incorporated and the sauce has become a thick foam. At the end, add 1 tablespoon of capers or finely chopped tarragon if desired. The original text explains that the named capers are capers.
To provide
1 teaspoon prepared Sarepta mustard. 2 egg yolks. ½ pound Provençal oil. ¼–½ teaspoon sugar. | 1–2 tablespoons ordinary vinegar or tarragon vinegar. (2 teaspoons capers). |