6 tbsp (60 ml) vegetable oil
1 tsp (5 g) mustard
1 tsp (5 ml) lemon juice
1 tbsp (10 ml) broth or salted water
Photo added on
Two hard-boiled egg yolks and one crude mix and beat with vegetable oil, gradually adding. Add grated onion, finely chopped pickle and mustard. The sauce is seasoned with lemon juice, salt and pepper and diluted with broth. Before serving sprinkle with finely chopped dill and parsley. Serve to raw minced meat (steak, tartare), to sausages and ham.