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Russian Salad

Cold salad of shredded cooked veal, potatoes, lettuce and anchovy combined in a homemade, egg-rich mayonnaise-like sauce stirred from butter, cream, egg yolks, oil, vinegar and lemon.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 238 (falt i det fri)

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About the dish

Russisk salat var en internasjonal selskapsklassiker rundt 1900, her i en tidlig norsk versjon med kokt kalvekjøtt og en hjemmelaget, eggerik majonesliknende saus. Retten viser hvordan rester av kjøtt og poteter kunne løftes til finmat.

How to make it

  1. 1

    Mix the base

    Cut the cooked meat, the potatoes, the head of lettuce and the cleaned anchovies into strips and mix everything together. Stir in 3 tsp oil and the capers, and let it stand for three quarters of an hour.

  2. 2

    Start the sauce

    Melt the butter for the sauce, stir in the cream and take off the heat. Add the egg yolks and put it back on the heat until it almost boils, but do not let it boil. Take it off.

  3. 3

    Finish the sauce

    When the sauce is cold, drizzle in the oil and vinegar drop by drop, then the lemon juice. Stir the sauce for half an hour from the moment you begin adding the oil.

  4. 4

    Plate

    Mix the cut-up meat into the sauce. Arrange the salad on a dish and garnish with finely cut lettuce or capers.

Changes from the original

Kjøtt- og potetmengde er ikke oppgitt og tilpasses etter smak. Sausen er i praksis en varmrørt majones; dråpevis tilsetting av olje og lang røring er avgjørende for at den ikke skiller seg.

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Frequently asked questions

What kind of sauce is used in Russian salad?
A homemade, egg-rich sauce resembling mayonnaise, stirred from butter, cream, egg yolks, oil, vinegar and lemon juice.
Why must the oil be added drop by drop?
Drop-by-drop addition and long stirring (half an hour) keep the emulsified sauce from splitting.

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