I never pour oil from sprat - it's delicious, aromatic, and you can use it! Now I'll tell you what I'm doing with it - I'm sure many will like my recipe, especially since there is almost nothing to do there - a few minutes and the yummy is ready))
So, we need oil from sprat - we drain it, I don't know how much it turns out in grams, but if in spoons, then it's about 2 tablespoons. Maybe a little more, depending on which can and which sprats. Add the same amount of regular vegetable oil.
In a bowl, mix 1 egg yolk and 0.5 teaspoon of mustard. If you like spicy, then you can put more mustard. Pour in a little (in a thin stream) oil to the yolk and mustard and beat with a whisk or blender.
Then add lemon juice, about 1/2 lemon or 1/3 lemon - be guided by your taste. We add a little salt, be sure to try it.
The result is a thick sauce, similar to mayonnaise, with a subtle aftertaste of sprat. You can leave it that way, or you can add black pepper, chopped garlic and herbs.
The sauce is delicious! I use it with meat, fish, kebabs, sandwiches, salads and snacks. Very tasty with potatoes! In general, this sauce goes well with any dish.
Bon appetit, my dears!
Ingredients:
Sprat oil - 2-3 tablespoons
Vegetable oil - 2-3 tablespoons
Raw yolk 1 pc
Mustard - 0.5 teaspoon
Juice of half or a third of a lemon
Garlic to taste
Greens to taste
Salt
Pepper
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