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.
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!