Olivier salad - classic recipe with sausage

Is there life without Olivier? I answer: no, and it cannot be. On the eve of any feast, my truly Russian soul begins to demand the indispensable participation of this dish with a French name in it. I have collected a good selection, so all that remains is to choose a recipe for Olivier salad with boiled and smoked sausage, chicken, meat, tongue, with pickled or fresh cucumber.

Olivier salad ingredients

There is a special speech about the ingredients of Olivier salad. Indeed, since its creation in about 1860, the food has changed so much that practically nothing has remained of the original components of the dish. The death of the restaurateur, the revolution and the events that followed it - and as a result, the famous dish bears little resemblance to the Soviet classic recipe.

When it comes to a real Olivier salad recipe, the story of its creation is immediately remembered.

The author of the salad is Lucien Olivier, the owner of the chic Moscow restaurant "Hermitage". At that time it was very prestigious to attend. Indeed, there you could taste delicious food that was served only in the mansions of important nobles. The Hermitage's regulars were Moscow nobility, wealthy merchants, university professors, and foreign businessmen.

Therefore, the ingredients of the Olivier salad corresponded to the whole breadth of the Russian soul and, as they say now, "show-off" of the nouveau riche - the restaurateur put all the most expensive in it! Creating his salad, Monsieur Olivier beautifully laid out on a dish coarsely chopped meat of boiled hazel grouses and partridges, black pressed caviar, veal tongue, fresh salad leaves, boiled crayfish or lobster, fresh cucumbers, capers, kabul (this is soy marinated without tomato).

In the center of the dish, the culinary specialist laid out a pile of potatoes, decorating it with pickled cucumber and hard-boiled quail eggs. Moreover, the slide was not intended for food at all, it served as a decoration.

And all this splendor was filled with an exquisite sauce called "mayonnaise", invented by one of the ancestors of Monsieur Olivier.

Our ancestors did not appreciate the delicate taste of the restaurateur and the beauty of the dish. Before tasting the food, they simply mixed all the ingredients, and then laid out the salad for themselves on the plates. At first, Monsieur was horrified! And then he resigned himself: "If you want to eat porridge, then, please, you will have porridge." Since then, the ingredients of the salad have been well stirred.

The ingredients of modern Olivier salad are available to everyone, and not as posh as they used to be. But here you can also express yourself by diversifying them. I share with you a selection of my recipes, I hope that you like the choice. I will tell you step by step and, along the way, I will share the nuances of cooking.

Olivier salad - classic recipe with sausage

This Olivier version is the classic Soviet version. It was he who replaced the one invented in the 19th century by the famous chef Lucien Olivier. Since hazel grouses and capers were not available to Soviet citizens, in the cookbook published for citizens, it was decided to replace them with simpler and more understandable for the then inhabitants.

Take the following ingredients:

• Boiled sausage, no fat - 500 gr.
• Boiled potatoes - 4 pcs.
• Boiled carrots - 1 pc.
• Pickled cucumber - 4 pcs.
• Egg - 4 pcs.
• Green peas - 1 jar.
• Mayonnaise - take to taste.
• Greens, salt.

Cooking Olivier with sausage:

1. Start with vegetables. Boil, cool and peel the carrots and potatoes. Cut everything into cubes. Unlike Monsieur Olivier, I prefer finely chopped ingredients for salads, I believe that in combination they will give the same extraordinary salad taste inherent only in this recipe.
2. Boil the eggs, peel and also cut into cubes.
3. Peel the sausage and cut into cubes. If desired, you can replace the boiled sausage with ham, it will turn out even tastier.
4. Cut the pickled cucumbers into cubes. If you don't like them, you can exchange them for pickled ones.
5. Open the peas, drain the liquid and add to the salad.
6. Season the dish with mayonnaise and mix everything well. Place in an elegant salad bowl and garnish with herbs.

A few tips:

• Recently, one of the readers of my blog said that she replaces canned green peas with fresh ones. He buys frozen and, after defrosting, puts not only in the Olivier salad, but in which I also shared, and you can get to know them.
• If you cook a lot of Olivier at once for several days, then you should not refuel it right away, since mayonnaise is a perishable product and, unfortunately, it will not stand for a long time, even in the refrigerator.
• It will be ideal if you season the salad about an hour before serving, so that it has time to soak a little. Be sure to try the salt salad before serving. If you eat little salt, then you won't have to add salt, because the mayonnaise is quite salty.

Mayonnaise for Olivier salad

One of the secrets to the success of Olivier salad was a sauce called mayonnaise, invented by the ancestor of the author of this salad.

By the way, some herbs were added to the one invented by one of the ancestors of Monsieur Olivier. This made the sauce original. Nobody was able to repeat the recipe of the famous restaurateur, since he took the secret with him.

Of course, the easiest way is to buy mayonnaise, but making it at home is quite simple and does not require special financial investments. But if mayonnaise with eggs does not suit you (you never know what reasons), make the sauce without them, and you can find out the recipes

You will need:

• Egg yolks - 2 pcs.
• Mustard powder - ½ tsp.
• Refined vegetable oil - 130 ml.
• Salt and sugar - ½ tsp each.

Preparing mayonnaise for Olivier:

1. Take a deep bowl, put all the ingredients in it and beat with a blender. Oil can be both sunflower and olive, it depends on which one you like more.

Olivier with smoked sausage and fresh cucumber

This is one of the wonderful variations on the classic Olivier, invented during the Soviet years. For those who are tired of the classic version, I recommend giving it a try.

Ingredients:

• Smoked sausage sausage (but I prefer semi smoked sausage, like Tallinn sausage) - 500 gr.
• Egg - 4 pcs.
• Potatoes - 5 pcs.
• Onion - 1 pc.
• Peas - 1 jar.
• Carrots - 1 pc.
• Fresh cucumber - 2 pcs. medium.
• Greens, salt, black pepper - to taste. (I do not insist on adding pepper, because I myself do without it).

Step-by-step recipe for fresh cucumber salad:

1. Preparatory work: cook carrots, potatoes, hard-boiled eggs.
2. Take a bowl and cut the vegetables and sausage into neat cubes. Open a jar of peas and drain the liquid from it. Add to salad.
3. Season salad with mayonnaise, pepper, salt if necessary.
4. Place Olivier in a nice salad bowl for serving, garnish with green tea.

Olivier salad with chicken - recipe

I will now voice a very seditious thought, but not everyone loves sausage. Yes Yes exactly! And here is the Olivier salad option for those who prefer chicken:

• Chicken fillet - 500 gr.
• Potatoes - 4 pcs.
• Egg - 4 pcs.
• Pickled cucumber - 1 pc.
• Fresh cucumber - 1 pc.
• Carrots - 1 pc.
• Olives, take pitted - 100 gr.
• Green peas - 1 can.
• Salt, green onions and other herbs, black pepper - take to taste.
• Mayonnaise - 200 gr.

Classic Chicken Olivier Recipe:

1. Cook chicken fillet in salted water in small pieces. For cooking, you can use both breast fillets and meat from other parts of the chicken.
2. In addition, we cook everything else that is cooked, cool and chop. It is better to do this in advance so as not to rush.
3. Take a deep bowl. Cut boiled vegetables, eggs, chilled chicken fillets, cucumbers into cups.
4. Cut the olives into thin rings. Finely chop green leaves - parsley, dill and green onions.
5. Drain the canned peas and add them to the salad.
6. Season the salad with mayonnaise, add a little pepper and salt if necessary. Serve garnished with herbs.

Olivier with meat

The classic Olivier salad is prepared not only with different types of sausages, but also with different types of meat. I would like to suggest you cook Olivier with meat. You can choose any type of meat and pork, and beef and veal. It is possible and very exotic species. Ingredients:

• Beef - 350 gr.
• Egg - 2 pcs.
• Potatoes - 3 pcs.
• Pickled cucumbers - 2 pcs.
• Onion - 1 pc.
• Canned peas - 1 can.
• Parsley - for decoration.
• Salt - taste.
• Mayonnaise - 150 gr.

Cooking delicious Olivier with meat:

1. There is also nothing complicated here, and as usual: boil beef in a little salted water. Cool and cut into small cubes. Place in a deep bowl.
2. Boil the eggs and chop finely too.
3. Boil the potatoes, let cool and cut into cubes.
4. Coarsely grate the cucumbers.
5. Cut the onion into half rings. Add all the chopped ingredients to the meat.
6. Drain the jar of peas and transfer to a bowl.
7. Season the salad with mayonnaise sauce, pepper if desired. If there is not enough salt, then add. Mix everything well. Garnish with parsley leaves and serve.

Olivier salad with tongue

Not only meat looks good in Olivier, but also various offal. The most interesting option, it seems to me, is a recipe with a tongue.

You will need:

• Mayonnaise - 200 gr.
• Language - 1 kg.
• Potatoes - 5 pcs.
• Pickled cucumber - 5 pcs. small specimens.
• Chicken egg - 4 pcs.
• Horseradish table - 1-2 tbsp. l.
• Sour cream - 4 tbsp. l.
• Capers - 50 gr.
• Dill is a small bunch.
• Salt, pepper to taste.

Classic Tongue Salad Recipe:

1. The ingredients for the salad are prepared in three stages. Prepare the potatoes first. Boil the potatoes in their uniforms, let it cool slightly. When you can already pick up the potatoes without fear of scalding, peel and cut them into cubes. Mix it with capers and season with mayonnaise.
2. Then cut the cucumber into cubes, finely chop the dill. Mix cucumbers with dill and pepper. Transfer this mixture to a sieve and squeeze with a plate and leave for 10 minutes.
3. And the third stage is language. Boil the tongue in a little salted water, cool. Then peel it of possible films and fat, cut into neat cubes. Then transfer it to a deep bowl and season with horseradish sour cream.
4. When all the ingredients are ready, mix them together. Decorate the resulting salad with sprigs of herbs and hard-boiled eggs. Chicken eggs can be replaced with quail eggs.

There are even cooler recipes for making Olivier salad, but they, as you know, are not classic, so I will introduce you to them sometime in my next meeting. In the meantime, watch an incomparable video that will teach you how to cook even the most inexperienced cook. Happy holidays, my dears. With love ... Galina Nekrasova.