Russian Cookbook

2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
5 tablespoons vegetable oil
3 tablespoons parsley, finely chopped
5 tablespoons fresh dill, finely chopped
1 tablespoon gherkins, finely chopped
Salt and pepper, to taste

Blend the mustard, salt and pepper together in a small bowl. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth. Stir in the parsley, dill and chopped gherkins, cover and refrigerate for 20 minutes before use.

1. Fish Cakes with Mustard Sauce (Ribnie bitki s gorchichnim sousom)
2. Russian Lamb in Dill Sauce (Baranina v ukropnom souse)
3. Russian Fried Salmon in Sour Cream Sauce (Zharennaya semga v smetannom souse)
4. Russian Poached Codfish with Egg Sauce (Otvarnaya treska v souse)
5. Green Armenian Salad

This entry was posted on Wednesday, October 24th, 2007 at 5:18 pm and is filed under Russian Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.