Meat Salad

5 from 7 votes
Prep Time 20 mins
Rest Time 1 hr
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people



  • 100 ml Milk 3.5 - 3.8% room temperature
  • 1 Tbsp easy. Mustard medium hot
  • 1,5 tbsp Lemon juice
  • 1 tsp struck Salt
  • 250 ml Sunflower oil room temperature
  • 1 pinch Sugar, white pepper

Meat salad:

  • 200 g Sliced ​​ham sausage
  • 150 g Pickled cucumber pickled
  • 150 g Mayonnaise sauce
  • 0,5 tbsp Vinegar
  • Sugar to taste



  • Put the milk, mustard, lemon juice and salt in a tall, narrow container and whisk until frothy with a hand blender (please do not use a hand mixer or paddle). Then slowly pour in the oil in a small stream while beating, moving the Satb mixer up and down slowly (and slowly). This continues until the oil is used up and is no longer visible. Then season the mayonnaise with a little sugar and pepper and it is ready for further use. Since not everything is needed for the salad, the rest can be used elsewhere. It can be safely stored in the refrigerator for at least 1 week because it does not contain a raw egg.


  • Halve the sausage, which has already been cut into very thin slices, 1 x in the middle and cut the halves into 4 mm thin strips. Drain the pickles and cut into thin, short strips. Then mix everything with the mayonnaise and season with vinegar and a pinch of sugar. The salad should be steeped for at least 1 hour before consumption.
  • It tastes like it was bought ....... but you know what's inside. It always brings back childhood memories for me, because it was only served for dinner on birthdays (on Berlin sticks) and was therefore the culinary highlight of the day .............. ;-)))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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