Salads 

How to make Olivier salad at home

Sooner or later, any hostess begins to be interested in what is the correct recipe for "Olivier", because the usual salad is different from the original. What products should be added to it, how to cook, what rules should be followed?

It’s an old, even half-forgotten recipe for a dish that everyone still loves, but how much in a different interpretation. Many do not even know about its same variation, and many are wary of it. But it was just such a salad that once conquered the whole world.

What goes into Olivier salad:

  • 3 hazel grouses;
  • 300 gr. calf tongue;
  • 4 potatoes;
  • 30 cancerous necks;
  • a couple of fresh cucumbers;
  • 6 quail eggs;
  • 100 g black caviar;
  • 200 gr. lettuce leaves;
  • 200 gr. pickled cucumbers;
  • 100 g capers;
  • 200 gr. mayonnaise.

How to properly prepare Olivier salad:

  1. For about forty minutes, partridge fillet is boiled.
  2. About five minutes of boiling will be enough to bring the crayfish and shrimp necks to a state of readiness.
  3. It takes about seven minutes to boil quail eggs.
  4. There is nothing unusual in boiling potatoes, it is enough to bring it to readiness in a peel and peel it already cold.
  5. Without exception, all boiled foods are crushed to the size of a pea.
  6. Cucumbers should also be finely chopped.
  7. All prepared components are mixed. To these are added the still unused ones, including mayonnaise and excluding lettuce leaves. Everything gets mixed up.
  8. Salad decoration "Olivier" - the dish is served on a plate with lettuce leaves on the bottom and decorated with gherkins.

How to cook salad with meat

Another traditional, correct recipe, which is really radically different from the original source, is the one that uses not sausage, but meat, and not one type, but three.

What is put in salad Olivier:

  • 100 g chicken fillet;
  • 100 g beef;
  • 100 g pork;
  • 3 potatoes;
  • 1 carrot;
  • 3 eggs;
  • 1 onion;
  • a couple of pickles;
  • 100 g peas;
  • 100 g mayonnaise;
  • quarter tsp pepper.

How to make Olivier salad correctly:

  1. Absolutely all meat needs to be boiled in advance in just a little salted water. Moreover, each of them should be prepared separately, since this process differs significantly in time. In addition, the products will absorb each other's flavors and the desired flavoring effect will not be achieved.
  2. Exclusively when the boiled meat cools down, it is already crushed into even, neat cubes.
  3. The potatoes, and with it the carrots are boiled in tandem, of course they freeze and peel. Already peeled, they are cut into cubes corresponding to the size of the meat.
  4. Eggs are boiled in the simplest way, after which they are immersed in the coldest water and freeze in it. Already absolutely cold, they are cleaned and washed in order to avoid getting into the finished salad of tiny shells that can visually be unnoticed. Only after this process has been carried out should they be cut.
  5. Onions just need to be peeled and then chopped very finely, much finer than all other products.
  6. Chop cucumbers in small, neat cubes.
  7. From the peas, you need to drain the liquid.
  8. All prepared products are mixed in a salad bowl, mayonnaise and pepper are added to them.
  9. The finishing touch is good mixing of all components.

Spoil yourself with delicious food like or.

Olivier salad - the right recipe

Among all the so-called "correct" recipes, this one is perhaps the closest to the Soviet one, which is known to everyone and is loved by everyone. The dish turns out, as it should be, hearty, appetizing, aromatic and versatile.

What you need in Olivier:

  • 4 potatoes;
  • a couple of carrots;
  • 1 onion;
  • a couple of pickled cucumbers;
  • 250 g boiled sausages;
  • 200 gr. canned peas;
  • 4 eggs;
  • quarter tsp salt;
  • quarter tsp pepper;
  • 150 g mayonnaise.

How to cook Olivier correctly:

  1. The first step is to boil the potatoes together with the peel and let it cool completely. Exclusively when cooled down, it is cut into small, but not tiny cubes. It is especially important that the potatoes are cold when slicing, otherwise, instead of neat cubes, you will get an unfortunate semblance of mashed potatoes, which by no means suits a salad.
  2. Carrots should also be washed and boiled. It also needs to be cooled and then only peeled and cut into cubes by analogy with potatoes.
  3. The onion just needs to be peeled and then chopped into miniature pieces. Then pour boiling water over and leave for fifteen minutes.
  4. The cucumbers need to be separated from the tails and cut into the same tiny cubes.
  5. The sausage must be cleaned of the film in which the manufacturer put it on and cut into cubes again.
  6. Peas are separated from all liquid in any convenient way.
  7. Eggs, of course, are boiled, then chilled in the coldest water possible and cleaned. It is recommended to rinse them later, as tiny shells can ruin the whole dish. Only after that the testicles are already cut.
  8. It remains to collect all the products together, add pepper and salt to them, pour in mayonnaise and stir well, so that the mayonnaise is distributed as evenly as possible.

How to cook an Olivier salad with game meat

The peculiarity of this dish is not only in the use of game meat. It also contains one more "correct" component - apples. Due to this, the salad becomes much fresher, tastes better and is more easily absorbed by the body, even in spite of the calorie content.

Ingredients for Olivier:

  • 200 gr. game meat;
  • a couple of pickled cucumbers;
  • 1 sour apple;
  • a couple of carrots;
  • 4 potatoes;
  • 200 gr. canned peas;
  • 1 onion;
  • 3 eggs;
  • 100 g mayonnaise;
  • quarter tsp salt;
  • quarter tsp pepper.

How to make Olivier salad - recipe:

  1. The game should be boiled on the oven long before the formation of the dish, since this process is very long. Already boiled and fully cooled meat should be chopped to tiny pieces that are as similar as possible to cubes.
  2. The cucumbers should be separated from the tails and chopped to tiny cubes.
  3. The apple is peeled, all seeds are removed from it, and only after all these manipulations is it already cut into the same neat cubes.
  4. Carrots, and with it the potatoes, must be boiled, after which it must be cooled and peeled. The final stage in the preparation of root crops is cutting them into tiny cubes.
  5. A jar of peas in any convenient way must be opened and only the grains must be removed.
  6. The onion must be peeled and immediately cut into tiny pieces.
  7. Eggs must be boiled and chilled as much as possible in colder water. After their complete cooling, they are cleaned, washed with high quality and cut using an egg cutter. If it is not available, then you can use a simple knife, the main thing is that in the end you get even pieces of the same size.
  8. Now all that remains is to combine all the products with each other, add pepper, salt and mayonnaise to them, after which everything is neatly, but without undue zeal, mixed.

Olivier salad the correct recipe with chicken meat

The peculiarity of this recipe is the sauce. After all, the usual mayonnaise is not used here, but a special dressing is being prepared. For nothing, the creator of this dish prepared his own sauce - so in his view the dish turned out to be perfect.

You will need:

  • 4 potatoes;
  • 200 gr. chicken meat;
  • 3 pickled cucumbers;
  • a couple of fresh cucumbers;
  • 4 eggs;
  • quarter tsp salt;
  • quarter tsp pepper;
  • 3 yolks;
  • couple tsp powdered sugar;
  • 150 g sour cream;
  • quarter teaspoon red pepper;
  • 1 lemon;
  • a pair of carnation inflorescences.

Cooking steps:

  1. The potatoes must be boiled, after which they must freeze fully and cut into miniature cubes.
  2. Chicken meat is boiled, cools down on its own and then it is also cut into small enough pieces.
  3. Pickled cucumbers are simply crushed, but fresh specimens are also pre-peeled from the skin, which very often turns out to be bitter.
  4. Of course, the eggs are boiled and chilled, only when they are fully cooled are they peeled and cut into cubes.
  5. All the juice is extracted from the lemon.
  6. To prepare the sauce, the yolks are mixed with sour cream, powdered sugar, peppers, juice just squeezed out of lemon and salt, and cloves are added. After all the components of the dressing are collected together, beat it well. The ideal assistant in this matter is a blender.
  7. The process of the entire preparation is completed by the unification of all components and their high-quality mixing with each other.

The correct recipe for making "Olivier" is in the arsenal of every hostess. After all, rules are a relative thing. And what's good for one doesn't have to be good for others. Someone prefers to add an apple to this dish, for someone it is important that it contains meat, and someone simply cannot imagine it without sausage. Of course, it is interesting to know how the dish was prepared in the original, but this does not mean at all that it can be cooked exclusively in this way.