You will need
    • 200 g sour cream;
    • 200 g of mayonnaise;
    • 4 eggs;
    • 130 g vegetable or olive oil;
    • 50 g of pickles;
    • 1 bunch green onions;
    • 2 cloves of garlic;
    • 50 g of pickled or dried mushrooms;
    • 35 grams mustard;
    • salt
    • pepper
    • lemon juice and dill to taste.
Instruction
1
Training:
1. Of the four eggs two hard boil enough for about 15 minutes, and leave two raw.
2. Finely chop pickles, the smaller the better, if you would prefer, grate.
3. Slice marinated mushrooms. If you are using dried mushrooms, they must be crushed, pour boiling water and bring to boil to become soft. From pickled mushrooms, drain the marinade and, if necessary, rinse under running water.
4. Peel and cut into small pieces garlic cloves can be rubbed on a fine grater.
5. Chop green onions and dill, discard the unnecessary parts of the stems. When all the components prepared, you can start making the sauce.
2
Cooking:
1. Two hard-boiled eggs clean the shell. You only need the yolks. Mash them with a spoon.
2. Two raw eggs break, separate the whites and discard them, and the raw yolks mix with mashed egg yolks.
3. Add to sour cream, mix and add the mayonnaise. Stir better with a mixer, a more homogeneous texture.
4. While stirring, pour vegetable or olive oil in a thin stream so that it gets evenly distributed.
5. The resulting mass is put a pre-sliced mushrooms (if you have had dried mushrooms, after cooking them, you must overcome the pre-drain the water) and pickles.
3
Seasoning:
1. Add salt and pepper to taste, mustard, garlic and lemon juice will give the sauce a special flavor, instead of lemon juice you can add a table of 3% vinegar.
2. Chopped greens (dill and onion), sprinkle on top for beauty or stir.
3. Pour into a gravy boat or in a container with a tight fitting lid, and let cool, placing one hour in the refrigerator. After an hour the sauce will be infused and ready to use.