Russian Sauce

Name: Russian Sauce
Cuisine: France
Ingredients: 100 grams creamy parts of lobster or langoustine; 100 grams caviar; 2–3 tablespoons Mayonnaise sauce; 750 milliliters Mayonnaise sauce; 1 heaping tablespoon mustard; 1 heaping tablespoon Worcestershire sauce

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

100 grams creamy parts of lobster or langoustine
100 grams caviar
2–3 tablespoons Mayonnaise sauce
750 milliliters Mayonnaise sauce
1 heaping tablespoon mustard
1 heaping tablespoon Worcestershire sauce

Instructions

Pound the creamy parts of lobster (or langoustine) and caviar together in a mortar, adding 2 to 3 tablespoons of Mayonnaise sauce as you work. Pass the mixture through a fine sieve to create a smooth purée.
Stir this purée into 3 quarts of Mayonnaise sauce. Season the sauce by whisking in 1 heaping tablespoon each of mustard and Worcestershire sauce. Adjust the seasoning to taste.