No. 480 — Cold Provençal Sauce for Fish, Whipped Like a Mousse
English historical translation of Molokhovets recipe No. 480 from the 1901 Russian cookbook, retaining original methods and measures.
Rub together one heaped teaspoon of prepared Sarepta mustard, one or two lumps of sugar, a little salt and two egg yolks, raw or preferably hard-boiled, until the mixture begins to thicken.
Then add olive oil one teaspoon at a time, up to ½ Russian pound in all, alternating with a few drops of vinegar and stirring constantly, until the needed oil has been used and the sauce becomes a thick foam.
If desired, add a spoonful of capers or finely chopped tarragon. Caporcy means capers.
To provide
1 teaspoon of prepared Sarepta mustard 2 egg yolks ½ Russian pound of olive oil ¼–½ teaspoon of sugar, as listed | 1–2 spoonfuls of plain or tarragon vinegar Optional 2 teaspoons of capers |