CookEat Recipe

Sauce Sibérienne

Name: Sauce Sibérienne
Ingredients: 1 Pasteurized egg yolk — ONE pasteurized yolk equivalent suitable for uncooked mayonnaise.; 1 Tablespoon Vinegar — No70 embedded input: Vinegar; source unit: tablespoon; 0.25 Teaspoon English mustard powder — Dry ground English mustard, estimated saltspoon.; 0.5 Teaspoon Salt — No70 embedded input: Salt, estimated two saltspoons; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — No70 embedded input: Cayenne, estimated saltspoon; source unit: teaspoon; 90 Millilitre Olive oil — No70 embedded input: Cool olive oil, about three-quarters US gill; source unit: millilitre; 0.25 Lemon — Juice squeezed from ONE QUARTER of a lemon; juice volume unspecified.; 0.5 Teaspoon Anchovy essence — Commercial culinary anchovy ESSENCE; HALF teaspoon, not fish fillets.; 1 Teaspoon Horseradish — FRESH RAW horseradish, very finely grated; ONE teaspoon.

Chilled anchovy-horseradish mayonnaise. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2184. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized yolk in No70, clean ice bath and cold-chain. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1 Pasteurized egg yolkONE pasteurized yolk equivalent suitable for uncooked mayonnaise.
1 Tablespoon VinegarNo70 embedded input: Vinegar; source unit: tablespoon
0.25 Teaspoon English mustard powderDry ground English mustard, estimated saltspoon.
0.5 Teaspoon SaltNo70 embedded input: Salt, estimated two saltspoons; source unit: teaspoon
0.25 Teaspoon Cayenne pepperNo70 embedded input: Cayenne, estimated saltspoon; source unit: teaspoon
90 Millilitre approximately 3 US fluid ouncesOlive oilNo70 embedded input: Cool olive oil, about three-quarters US gill; source unit: millilitre
0.25 LemonJuice squeezed from ONE QUARTER of a lemon; juice volume unspecified.
0.5 Teaspoon Anchovy essenceCommercial culinary anchovy ESSENCE; HALF teaspoon, not fish fillets.
1 Teaspoon HorseradishFRESH RAW horseradish, very finely grated; ONE teaspoon.

Method

Steps

Step 1
Whisk pasteurized yolk, vinegar, mustard, salt and cayenne two minutes; add cool oil dropwise while whisking, whisk four minutes more, add quarter-lemon juice and whisk one minute; refrigerate FINISHED mayonnaise.
Step 2
To ONE FINISHED No 70 mayonnaise batch add half-teaspoon anchovy essence and teaspoon finely grated fresh horseradish; whisk over external ice bath until thoroughly cold; refrigerate ≤4°C and measure application amount.
Step 3
Keep clean ice outside the sauce vessel for chilling; do not add it to the food.

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