Our family cooks Olivier salad on holidays, and we have a holiday every Sunday. But what about Olivier without mayonnaise? I make the safe mayonnaise myself! And a three-year-old baby can be given a salad with such a dressing.
It is necessary
For 500 g of sour cream (any fat content), three quail eggs, salt to taste, table vinegar 3% - a teaspoon, vegetable oil - 1/3 cup, blender
Instructions
Step 1
Beat the eggs with a blender (quail eggs are not a carrier of salmonellosis, and therefore they can be eaten raw) for 2 minutes.
Step 2
Add sunflower oil (you can also use olive, linseed, mustard oil) and beat again for a couple of minutes.
Step 3
Add salt and vinegar (citric acid can replace table vinegar), beat.
Step 4
Pour the egg mixture into the sour cream and stir with a spoon. The mass should be thick. If yours is too liquid, it doesn't matter. This will not spoil the taste of the salad.
