Now comes the Petrovsky post, so I want to bring to Your attention the recipe for this wonderful sauce. It is taken from the cookbook Z. Nezhentsevoy, which I wrote in my diary, although some minor changes in the proportion of I made. And, of course, it beats store-bought vegetable mayonnaise sauces, not just the absence of various emulsifiers, stabilizers and other additives marked with E, but also its wonderful taste.
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The recipe couldn't be simpler. And the result should make You happy. The potato cools, wipe through a sieve.
Add mustard, salt, sugar. Stir.
Add vinegar. Beat with a blender. Further, continuing to whisk, pour a thin stream of cooled oil. All! The sauce is ready!