Once upon a time it was customary to cook Olivier from poultry. Chicken, turkey were included in the salad, and on the tables of the nobility - quails, guinea fowls and even pheasants. Sometimes apples were added to this salad, in which case it was allowed to put pickled cucumbers instead of pickles. But we are used to the Olivier salad prepared according to the canons of the 20th century - with beef (or at least sausage).
It is necessary
-
- potatoes
- carrot
- beef
- green pea
- salted cucumbers
- eggs
- onion
- vegetable oil
- lemon juice
- mustard
- salt
- pepper
- 3 bowls
- pan
- colander
- blender
Instructions
Step 1
Wash the potatoes, put them on the boil without removing the peel - by tradition, this is exactly what you should do for the Olivier salad. Let the potatoes cool, peel, cut into small cubes with sides about 3-4 mm. It is customary to take 1 medium potato tuber for 1 serving of "Olivier".
Step 2
Boil the carrots. It also doesn't need to be cleaned before boiling. When choosing carrots, go for medium-sized carrots with an intense color. It seems that there is not much difference in such a dish. In fact, there are no trifles in making a good Olivier. Slice the carrots to match the sliced potatoes. And you should take it 30% less.
Step 3
Dry the pickles. Ideally - open a jar of your own, harvested in the fall. But if you do not practice harvesting, buy sold by weight, market. Cucumbers sold in industrial cans are of more stable, but not the highest quality. On the market, pickles can be tasted and selected to suit your taste. The cucumbers for the Olivier salad should also be cut quite finely. The mass of cucumbers is 350g for each kilogram of potato-carrot mixture.
Step 4
Take pre-cooked beef. It is recommended to choose whole-piece meat, preferably tenderloin. However, something else will do as well. The main thing is that it is not greasy (fat in this case is contraindicated) and sinewy. When you boil the beef, put a couple of onions, bay leaves and peppercorns in the water with it - they will give the meat an extra flavor. The amount of meat for a salad is about the same as for cucumbers.
Step 5
Open a jar of green peas. It's good if the country of its production is Hungary. Traditionally, it is Hungarian green peas that have the highest quality. Gently drain the peas from the brine and hold them a little more in a colander - the liquid should not get into the Olivier salad under any circumstances. Typically, an iron can contains about 325g of the product. Use one or two cans, depending on the amount of salad you are preparing.
Step 6
Boil the eggs. For every kilogram of "Olivier" you need to take 2-3 eggs. Be sure to cook, and the yolk and white must be firm. You need to cut the eggs with an absolutely dry sharp knife, after each - wipe the knife with a napkin. Otherwise, the eggs will crumble.
Step 7
Season the Olivier salad with mayonnaise. You can, of course, take the ready-made sauce, but it's better to make it yourself. To do this, beat in a blender 1, 5 cups of vegetable oil with 2 eggs, 2 egg yolks, a tablespoon of lemon juice, half a teaspoon of not very hot mustard, salt and ground pepper. Needless to say, Olivier also needs to be salted.
