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Sauce for Cold Fish  

 
Egg-yolks, 6
Mustard, 1 tsp
Vegetable oil 4-5 tbsp
Vinegar or lemon juice to taste
Salt, sugar, pepper to taste
 

Pound 3 hard-boiled and 3 fresh egg-yolks, mustard, a little salt and sugar, and refined vegetable oil (preferably olive oil), adding it drop by drop, into a spumy mass. Add some pepper (to taste), vinegar or lemon juice. You can serve this sauce with cold fish and other cold dishes.

 
 

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