Mayonnaise sauce with vegetable
Ingredients
1 bunch roots soup
2-3 eggs
1/2 cup (100 ml) vegetable oil
1 cup (200 ml) white wine
salt
lemon juice or vinegar
pickle or pickle
3-4 marinated mushrooms
pepper
salt
Photo
Method
Finely chopped roots soup sauté in 1 tbsp vegetable oil and gradually adding wine. Boil on low heat sandwiching until the wine remain half. Once cool, rub through a sieve, in which rubbing and yolks. To the resulting puree is added gradually vegetable oil. The mixture is seasoned with salt, lemon juice and pepper. Add chopped pickles (pickles) and pickled mushrooms. The sauce is served to cold roast or stew meat, thinly sliced, and to sausages and ham.
Difficulty
Difficult
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00