What is put in Olivier. Salad Olivier with sausage (classic, real)

Holidays - time beautiful tables and delicious meals. And one of the most popular dishes in our country for all holidays is salad "Olivier". This dish is especially popular on New Year's holidays and on birthdays (especially winter ones). Here at the Knowledge House, I will tell you, my beloved readers, how to cook very delicious salad Olivier according to the classic recipe. Olivier is a fairly simple salad, but even it turns out better for some housewives, and worse for others. And all because there are several simple secrets, adhering to which, your olivier will turn out so tasty that your guests are guaranteed to ask for more.

As usual, before you start cooking, you need to have all the ingredients. The list of ingredients for the classic Olivier is quite short, but if you wish, you can diversify it with your favorite products.

Potato - 3pcs
Carrot - 1pc
Onion - 1 head
Chicken eggs - 4-5pcs
Boiled sausage - 500g
Canned green peas - 1 can (400-500g)
Mayonnaise - to taste (about 500 ml)

Secrets of cooking delicious Olivier:

All ingredients must be of the highest quality and taste. To do this, I recommend that you first try all the products. You should not, for example, put carrots in Olivier, which tastes like grass. To find out if a potato is good for Olivier, mash it in advance and give it to your family to try. If you like mashed potatoes, then such potatoes are also suitable for Olivier. The same applies to sausages, pickles and mayonnaise. Sausage, for example, I buy an expensive one, since a delicious Olivier salad will not work out of a cheap sausage. Cucumbers should be well sour, but at the same time - crispy. Choose mayonnaise according to your taste and preferences of your guests. Alternatively, you can make your own mayonnaise, or just buy it from the store. The fat content of mayonnaise also depends only on your desire. For example, I use light mayonnaise, that is, with a low level of fat.
The second secret of cooking Olivier is the right ingredients. All products should be cut into the most identical cubes with a side of about 0.7-1 cm. This, of course, does not apply to onions (it must be chopped small cubes) and eggs (they are difficult to cut into identical cubes, as they fall apart).
Well, the third secret is the proportions of the ingredients. For example, I cook Olivier using the amount of ingredients described above, and the Olivier is very tasty.

Olivier recipe.

So, to prepare a delicious olivier, you first need to boil potatoes (in their uniforms) along with carrots. To do this, the root crops must be thoroughly washed in running water from dirt and boiled until they become soft (ready root crops will be easily pierced with a match), but do not overcook them.

Simultaneously with potatoes and carrots, boil the eggs. They should be hard boiled, so boil them for about 10-12 minutes.

When the roots have cooled down a bit, peel them off. Also peel the eggs.

Now, to prepare Olivier, you need to cut all the ingredients into cubes and pour into a bowl. You can do this in any order. I usually first cut potatoes and carrots in approximately the same cubes (side 7-10mm).

Then I cut the eggs, or rather push them through the egg cutter.

Now it's time to cut the sausage into Olivier. It is also cut into cubes, about 7-10 mm in size.

Then cut pickled crispy cucumbers into cubes and also add to the bowl with the future Olivier.

Now it remains to cut only the onion - into small cubes.

All the ingredients that needed to be cut for Olivier are already in the bowl, and now it remains only to add green peas (the whole jar) and lightly salt (slightly!, as pickles will add acid to the salad) and pepper.

Mix all the ingredients without adding mayonnaise to them.

Now the Olivier salad is almost ready. It remains only to mix the ingredients with mayonnaise and you can serve. But if you do not plan to eat all the Olivier at one time (if there is a lot of it), mix with mayonnaise only the part that you can master. Cover unused ingredients with a lid or cling film and refrigerate until the next feast (but not in a month !!!).

How many generations have grown up on this never aging lettuce! It is difficult to calculate, even if you really wanted to. After all, earlier in the Union there was no family in which this dish would not occupy a dominant place on the festive table. It was a tradition, which, however, was costly for the wallet.

Yes, it’s hard to imagine that earlier green peas or sausage could only be bought “by pull”, that is, either through acquaintances or by overpaying. And now there is plenty of this goodness, and few people remember what a deficit is! That's why Olivier is made not only on holidays, but also for every day .

Since there are much more opportunities, there are no less variations of the traditional salad. But a classic is a classic. That's why the base is often left , but add other completely products. Let's cook Olivier according to the classic recipe , and then you can practice with variations!

Ingredients for making a traditional Olivier salad

Meat (boiled, ham, sausage) - 200 gr.
Potato - 3 pcs.
Carrot - 1 pc.
Eggs - 3 pcs.
Onion - 1 pc.
Pickled cucumbers - 2-3 pcs.
Green peas - 100 gr.
Mayonnaise - to taste
Salt and pepper - optional

How to cook a classic Olivier salad correctly - a step by step recipe with a photo

Traditionally, hostesses, preparing for the holidays, prepared all the ingredients . After all, the whole family and guests were waiting for a treat. Therefore, meat (if you didn’t take boiled sausage), potatoes, carrots and eggs were cooked for future use, chilling it all in the fridge , then only to do cutting. But it's never too late to boil vegetables right before cooking. Need them wash well with a brush and, without cleaning, send to the pan. 15-20 minutes and you're done! The same is true for eggs and meat.

From the history of lettuce . It just seems to us that we are using a classic recipe! After all, it turns out that its author, Lucien Olivier, took it with him to the grave! How was everything? The young man, having come to Moscow, decided to amaze the public with his culinary talents . And he succeeded! Then, in 1860, in the capital there was only talk about a talented Frenchman. It seems that no one else, except him, could arrange a real festive feast . Later, Olivier became the central dish in the Hermitage restaurant, created by a young man.

So, cut the peeled and chilled potatoes into small cubes.

Step 1. Cut boiled potatoes into cubes

This is now - no matter the hostess, then her recipe with bells and whistles. And in those days, except for Lucien Olivier, no one undertook to cook his famous salad. The author jealously guarded the recipe from prying eyes, and did not let anyone close to the salad. And even more so, he did not allow experimenting with his sauce, which we all know as "Provencal". Peel the skin off the carrots. By the way, there are many opinions about the presence of this vegetable in Olivier. Someone generally neglects it, and does not put it in a salad. But still, a certain recipe has come down to us, and therefore we will maintain proportions. Cut the carrots finely, and then take up the sausage ( different varieties or one of your choice) if not boiled meat which goes ideally.

Step 2. Cut the sausage into small pieces

The next ingredient, without which Olivier is not Olivier, is a cucumber. Yes, you can make a salad with fresh, but that's later. And now let's cook traditionally. And let's take not pickled, namely salted. Why is it desirable to put a pickled cucumber?

Firstly This is how our ancestors traditionally did it. Secondly, by putting a pickled cucumber in a salad, we will make it taste pleasant.
Secondly , there will be no need for salt, which by no means gives us health.

So take it out of the bottle right amount cucumbers and chop smaller. What about the skin? Someone shoots, but I love it this way - it turns out brighter, because the peeled cucumber becomes whitish, and the fiber is all the same!

Step 3. Cut the pickled cucumber into small cubes

Those who love Olivier know that there are never many eggs in it! Yes, it's almost true. But it's still better to keep the proportions. I don’t know about the author of the recipe himself, but when I make his salad, I cook the same amount of eggs as medium potatoes. Maybe even more than one. The main thing is that the eggs are hard-boiled and then thoroughly chilled.

Plus, here are a few more tips:

Tip 1 . To prevent the egg pieces from falling apart while slicing, dip the knife in hot water or vegetable oil.

Tip 2 . Pick up a knife with a very sharp, thin long blade for cutting. Then the pieces will all be as a selection.

Step 4. Crumble a boiled egg

Another ingredient is controversial. Onion. His presence annoys many, but without him the salad will not be a salad. Another question is how to cut it! You can do it very finely and thinly, then the wolves will be fed and the sheep will be safe. That is, the onion will not be particularly felt to taste. You can use leek - it will not sound so bright in Olivier. But without a bow - nowhere.

Tip 1 . If the onion is scalded with boiling water before putting it into the salad, it will become softer and lose its usual bitterness.

Tip 2 . If you cut the salad for the future, it is better to cut the onion each time in the right amount.

Step 5. Finely chop the onion

That's all, the preparation for Olivier is ready. It remains only to combine all this in a bowl. By the way, earlier, when they cut to new year holidays Olivier, did it literally with basins! Then everything was put in the refrigerator without seasoning with mayonnaise. And this is very wise. Because every time added to a salad fresh mayonnaise makes it fresh. So, let's combine all the products. It is very important to choose the right green peas - they should be young and sweet.

Step 6. Extract the green peas from the liquid

Speaking of mayonnaise. To know for sure that it is low-calorie and everything is only useful in it, you can cook it yourself at home. Now gently stir the salad, adding green peas here, draining the liquid from the jar, and serve! You can sprinkle with herbs.

Step 7. Fill with mayonnaise and mix the salad thoroughly

Olivier salad recipes

Probably, the one who first came up with a salad in this world did not know how to feed the guests, and took everything that was just around the corner from the products. This is how you can make Olivier variations, which abound in this world. You just have to wish!

With liver

Almost the same products are involved here as in the traditional recipe. But, instead of meat or sausages, I once put the liver, because there were no others meat products. And she didn't regret it. It turned out very tasty. So, we take boiled potatoes, ready-made liver, carrots, onions, eggs, cucumbers and tomatoes. We cut it finely, as in Olivier, and season it traditionally - with sour cream or mayonnaise.

I called it gentle, because here the cutting is completely different. We cut sausage, potatoes, and carrots into thin strips. In addition to traditional products, I added some cheese grated on coarse grater, and finely chopped white cabbage. Thinly sliced and mixed with mayonnaise, the products matched perfectly. The salad turned out tender, juicy and very satisfying!

Why air? Yes, because the salad looks and tastes very light. And this is despite the existence of hearty ingredients. In this salad, I added, in addition to carrots and potatoes, onions and eggs, new ingredients that refresh the salad. These were grated cheese, fresh apples and lettuce, which perfectly coped with the role of fresh cucumbers. Instead of green peas, I added canned corn. Hence the airiness of the dish! Topped with sour cream or yogurt.

With salmon or seafood

So that Olivier does not become boring, but we cook it often, sometimes even as an independent second course, I sometimes experiment. So, I put smoked meats once, the second time - ordinary chicken, beef meat. I recently made a salad. That is, all products from the traditional Olivier remain here, only instead of meat we cut the fish. By the way, it can be very different. Even more interesting is a salad with seafood instead of meat or sausages!

is a salad of generations, our grandparents. It's simple, delicious and festive. New Year without salad "Olivier" - not quite festive table. As if something is missing - this aroma of green peas, this freshness.

Real New Year's salad

Well, okay, let's not digress, like "salad history" - we take a simple classic recipe"Olivier" and prepare a salad to the delight of ourselves and guests.

The classic recipe "Olivier" with sausage - the easiest step by step with a photo

He's Soviet! Adult people remember the era of the Soviet period, and for all of them this recipe with sausage was a classic salad. And young housewives are already improvising and changing the classic recipe, creating their own culinary masterpieces.

Salad Ingredients:

Canned green peas - 1 can
Eggs - 5-6 pieces
Boiled sausage - 400 grams
Pickled cucumbers - 2-3 pieces
Carrots - 2 medium pieces
Potatoes - 2-3 pieces
Mayonnaise - 150 grams
Onion - 2 bulbs (can be a bunch of green)
Greens for decoration: dill, parsley, celery
Spices and salt to taste

How to cook salad "Olivier" according to the classic recipe?

All cooking time is occupied by cooking products. The rest is trite and simple, but how delicious, you just lick your fingers.

We cook all vegetables in uniform. Hard boiled eggs. Then cool and clean.
We cut carrots, potatoes, onions, cucumbers, sausage into cubes. Finely chop the eggs.
Drain the liquid from the can of canned peas and add the peas to the salad.
Salt, pepper to taste. Season with mayonnaise and mix thoroughly.
We put in the refrigerator. To soak and cool.
Everything. Our "Olivier" recipe classic ready. Serve on the table, garnished with a sprig of dill or parsley. Enjoy your meal!

Empirically, it has been proven and verified how to cook perfect recipe"Russian salad":

Boil vegetables only in the peel, so the taste and vitamins are preserved;
Take potatoes at the rate of 1 piece per 1 person;
Be sure to let the vegetables cool. And cut the potatoes with a knife dipped in cold water or vegetable oil;
Sausage should be without fat - "Doctor's" is the very thing.
The most delicious pickled or pickled cucumbers are slightly larger than a gherkin and not very sour;
Do not save on eggs, they give the salad lightness and tenderness. Ideally, for 1 guest - 1 egg;
So that the onion does not taste bitter, pour boiling water over it. Better yet, use green onions instead. Salad "Olivier" will look more elegant and festive;
Polka dots are also not suitable for everyone. Look at glass jars- immediately noticeable in what quality. Do not take with cloudy white sediment and dark peas. For the classic Olivier, you need to choose soft peas of the “brain varieties” (these are shriveled fruits, similar to the brain - they have the best taste qualities and least of all starch);
First mix all the ingredients, and then just add mayonnaise and salt;
After refrigeration, before decorating, divide the salad into dishes using a "serving ring" or a cut-off 1.5 liter plastic bottle;
Boiled sausage can be replaced with smoked, ham or meat;
To betray fresh fragrance In our dish, instead of pickles, you can cut a fresh cucumber.

Since Soviet times, this salad has been prepared for the New Year along with and. And now it still flickers on the New Year's holiday table.

And now for improvisation. Let's move away from the classics and cook "Olivier" with other products.

Salad "Olivier" classic recipe with fresh cucumber

Well, let's try the recipe with fresh cucumber!

What we need? The same as in the classic Olivier, the only difference is that instead of pickled (salted) cucumbers, we will add a fresh cucumber to the general composition. Rather, to those ingredients listed above - 3 medium fresh cucumbers.

In fact, the aroma flows throughout the apartment - freshness, vivacity and memories of "summer days". We advise you to cook "Olivier" with fresh cucumber - you will not regret it.

"Olivier" classic recipe with chicken

lovers white meat we suggest taking chicken fillet and adding it instead of sausage. This time, the potatoes can be taken smaller. And leave the rest of the products unchanged. That is, let's repeat:

The composition of the salad "Olivier"

Green peas of brain varieties - 1 can
Chicken fillet - 400 grams
Potatoes - 5 pieces
Pickled cucumbers - 3 pieces
Eggs - 5 pieces
Carrots - 2 small pieces
Green onions - 1 bunch
Mayonnaise - 200 grams
Salt and spices to taste

Cooking method

We cook vegetables, chicken, eggs. Cool and clean.
Cut into small cubes. About the same peas that are in the bank.
Cucumbers "on the knife." Drain the brine from canned food and mix all the resulting products.
Season with mayonnaise and salt to taste, and pepper.
For impregnation, place in the refrigerator for 2 hours.
We serve in portions. Enjoy your meal.

Instead of chicken, if desired, try boiled beef or a turkey. And it’s not bad for juiciness and a pleasant sweetish taste to add a grated apple. Piquancy "Olivier" will give not only an apple, but also lemon juice and olives.

With the advent of new products on Russian tables, housewives began to add canned corn instead of peas to the classic Olivier recipe, crab sticks, shrimps, cheese, exotic fruits.

Salad Olivier with salmon, fresh cucumber and caviar

Who calls it tasty dish- Royal or Royal fur coat, Olivier salad in a new way. But one thing I know for sure is that such a festive treat will drive each of the guests crazy and they will be the first to sweep it off the table.

Such a recipe was born in unusual conditions, at least it was so with me. On one of the holidays, red caviar randomly appeared on a plate with Olivier. When I tasted it, I was surprised unusual taste- I liked it very much.

And I decided to come up with something to update the classic Olivier and become attractive. And what came out of it, see for yourself:

Such an unusual truly Royal new salad Olivier with salmon, fresh cucumber and caviar will outshine any New Year's table. Guests will be delighted and will not stop until they eat it to the crumbs.

It is prepared, as you can see from the video, quite simply and easily. The combination of seafood and fresh vegetables transform the classic traditional recipe takes on a new name.

I advise you to try to make it at least once and understand that there is still a place in cooking for masterpieces!

An old classic recipe, from Chef Olivier himself

For a long time, Mr. Olivier did not disclose the secret of his salad - he kept it a secret. And not everyone was given to taste it - expensive products used by the chef. Only after death, in 1904, the world saw the main composition.

Caviar as a decoration will add sophistication and piquancy

The composition of the old recipe for salad "Olivier"

hazel grouse meat
Veal tongue
Black caviar
fresh salad
Crayfish (more precisely, cancer necks) or lobsters, you can shrimp (as I did)
Very small pickles
Soy sauce "Kabul"
Fresh cucumbers
Pickled "Capers" (these are the flower buds of the plant "caper")
French Provence Sauce
Boiled eggs (Olivier himself used them as decoration)

Here is such a rich and not cheap composition.

Cooking process:

As in the classic Soviet recipe, everything necessary ingredients boiled. The longest is meat. Cool, clean and mode in small pieces. Tear lettuce leaves to the bottom of a common bowl.

Mix everything and add homemade mayonnaise (this is me instead of soy sauce). Salt and pepper. Cool in the refrigerator.

Serve on separate dishes topped with black pressed caviar.

Video of the old classic Olivier salad recipe

Well, now we are ready to celebrate the New Year. We turn on the famous Soviet film directed by E. Ryazanov "The Irony of Fate or Enjoy Your Bath". Just after this film, the Olivier salad in his classical performance with green peas and sausage, gained popularity and became the main and obligatory in serving New Year's table.

Today Olivier is prepared for all holidays and for a change. home menu. But Olivier salad can be prepared not only according to regular recipe. There are other variations of this dish.

Classic Olivier salad recipe with sausage

First, consider the classic recipe, which is prepared with the addition of pickles and green peas.

Required Ingredients:

5 eggs;
5 pickles;
2 medium carrots;
mayonnaise and salt;
5-6 small potatoes;
150 gr. canned peas;
350 gr. sausages.

Cooking:

Boil potatoes with skins and carrots. Boil the eggs in a separate bowl.
Dice cooked vegetables and eggs. Cut the sausage in the same way.
Mix the ingredients and peas in a bowl with mayonnaise.

The classic Olivier salad recipe with pickled cucumber is not only tasty, but also healthy, because it contains boiled vegetables.

Mayonnaise recipe for Olivier

Mayonnaise for salad can be used purchased. But the taste of the salad and the composition will be better if dressed with homemade mayonnaise, which is prepared quickly and does not require effort.

Ingredients:

400 g vegetable or olive oil;
2 eggs;
vinegar;
Provencal herbs;
mustard in the form of a paste.

Beat the eggs well and pour in the oil. Stir the ingredients until a white mass is obtained. Then add vinegar, herbs and mustard.

Delicious Olivier dressing sauce is ready! It can also be used for other salads that you like to prepare for your family and guests.

Olivier salad recipe with tuna

Olivier salad with sausage is usually prepared. But the recipe can be changed and replace the sausage with tuna. The salad will turn out to be unusual and suitable for those who want to diversify the usual Olivier.

Salad Ingredients:

2 carrots;
110 gr. pitted olives;
3 potatoes;
200 gr. tuna;
mayonnaise;
4 eggs;
60 gr. canned red pepper;
100 gr. canned peas.

Cooking:

Boil carrots, potatoes and eggs and cool. Clean all ingredients and cut into small cubes.
Drain the tuna and add to the rest of the ingredients, add the peas and chopped olives. Season the salad with mayonnaise and salt.
Put the finished salad on a dish, decorate canned pepper and an egg.

Olivier salad recipe with fresh cucumbers

If you replace pickles with fresh ones, the salad acquires a different taste and aroma. Try to cook Olivier salad with cucumber, the recipe of which is written below.

Ingredients:

3 fresh cucumbers;
mayonnaise;
300 gr. sausages;
5 medium potatoes;
carrot;
fresh greens;
6 eggs;
300 gr. canned peas.

Ingredients:

veal tongue;
2 quail or hazel grouse;
250 gr. fresh leaves lettuce;
150 gr. black caviar;
200 gr. canned crabs;
2 pickled and 2 fresh cucumbers;
olives;
150 gr. capers;
half an onion;
half a glass of vegetable oil;
juniper berries.

Dressing sauce:

2 tbsp. olive oil;
2 yolks;
white wine vinegar;
Dijon mustard.

Cooking:

Boil the tongue for about 3 hours. Half an hour before cooking, put a piece of onion, bay leaf and a few juniper berries in a saucepan, salt the broth.
Transfer the finished language to cold water and remove the skin, put it back in the broth and turn it off as it boils.
Prepare the dressing sauce. Beat the egg yolks with the butter until thick, add a few drops of Dijon mustard and vinegar.
Fry quail or hazel grouse in vegetable oil, pour a glass of water into the pan, add spices (allspice, bay leaf and black pepper) and simmer under the lid for 30 minutes. When the finished bird has cooled, separate the meat from the bones.
Chop poultry, crab, capers and peeled cucumbers. Mix ingredients and season with sauce.
Rinse the lettuce leaves, put some on a dish. Arrange the lettuce and the rest of the leaves on top. Lay the olives and boiled eggs cut into quarters around the edges. Drip the sauce on each piece and put a little caviar.

If you haven't found hazel grouse or quail, turkey, rabbit or chicken meat will do. Eggs can be replaced with quail.

Chicken Olivier salad recipe

Everyone is used to preparing a salad with boiled sausage, but if you add fresh boiled meat instead, the taste of Olivier turns out to be unusual. The recipe for Olivier winter salad with chicken described below will decorate the holiday and will please guests.

Ingredients:

6 potatoes;
500 g chicken breast;
2 carrots;
6 eggs;
mayonnaise;
greens;
onion head;
2 cucumbers;
a glass of peas.

Cooking:

Boil carrots, eggs and potatoes separately, cut into cubes.
Wash the chicken meat and cut into small cubes, salt, add spices, such as curry, paprika, garlic, Italian or Provence herbs.
Fry the meat in a pan and transfer to a bowl. Defrost the peas, finely chop the onion and greens, cut the cucumber into cubes.
Mix all the ingredients and season with mayonnaise or sour cream sauce with mustard.

Olivier is a popular salad in Russia, considered by right to be a folk salad. Recipe classic salad Olivier with sausage was invented by the legendary French chef Lucien Olivier, who ran his own restaurant, Hermitage, in Russia in the second half of the 19th century.

In its original form, Olivier salad was an exquisite dish of expensive ingredients (for example, black caviar) with a secret sauce dressing from the chef, which gives an original and unique taste.

The modern classic Olivier is made from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, main meat ingredient(beef, chicken, sausages) with the addition of sauce dressing (mayonnaise and sour cream) and spices. Cooking Olivier at home for the New Year's table is the right decision for every housewife.

Abroad, the dish is known under the names " Hussar salad"and" Russian salad ". In Russia, many housewives call Olivier an ordinary winter salad.

How many calories in olivier

The energy value salad depends on the fat content of the dressing (sour cream or mayonnaise) and the type of meat (meat product).

Olivier with the addition of sausage and mayonnaise "Provencal" of standard fat content 190-200 kcal per 100 g of product.
Olivier using chicken fillet and light mayonnaise about 130-150 kcal per 100 g.
Olivier with fish (pink salmon fillet) and mayonnaise of medium fat content, approximately 150-170 kcal per 100 g.

Olivier classic salad with sausage - step by step recipe

Ingredients:

Boiled sausage - 500 g,
Eggs - 6 pieces,
Potatoes - 6 medium-sized tubers,
Carrots - 3 pieces,
Fresh cucumbers - 2 pieces,
Onion- 1 head,
Green pea- 250 g,
Gherkins - 6 pieces,
Salt - 15 g.

Cooking:

Boil vegetables for Olivier. I let it cool down room temperature.
I remove the shell from boiled eggs. Finely chop the onion. Break the eggs into thin pieces. The rest I cut into cubes.
I mix in a deep dish.
I add salt to taste. I make mayonnaise. Mix carefully. It is necessary that mayonnaise and salt are evenly distributed over the salad.

Video recipe

Enjoy your meal!

Classic Olivier - French recipe

French Olivier salad with veal tongue and quail eggs consists of a large number ingredients. Refueling delicious sauce, delicious black caviar is added on top. Salad prepared according to the "canonical" recipe will become a real decoration of the New Year's table.

Ingredients:

Main

Hazel grouse - 3 things,
Quail eggs - 6 pieces,
Pickled cucumbers (gherkins) - 200 g,
Leaf salad- 200 g,
Potato - 4 tubers,
Pressed black caviar - 100 g,
Crayfish - 30 pieces (small),
Fresh cucumbers - 2 pieces,
Veal tongue - 1 piece,
Capers - 100 g.

For refueling

spicy mustard- 1 teaspoon,
Olive oil- 6 tablespoons,
Wine vinegar (white) - 1 large spoon,
Egg yolk - 2 pieces,
Salt, black ground pepper, garlic powder - to taste.

Cooking:

Fritillaries. Thoroughly wash the carcasses of hazel grouse. Gutted.
I transfer the carcasses to a deep saucepan. I add onion, salt to the water. Cook over medium heat for 90-100 minutes.
Language . I wash the veal tongue. I put it to cook in another pan with spices, carrots and onions.
I take out the boiled tongue and game. I leave to cool.
I remove the skin from the hazel grouse, remove the bones. For salad, I separate the sirloin. I cut carefully.
I cut the veal tongue into medium-sized pieces.
Crayfish. Boil crayfish, leave to cool. As they cool down, I separate the meat and cut it for Olivier.
Vegetables . I put 4 eggs and potatoes to boil in separate saucepans. I peel boiled and cooled potatoes. I remove the shell from the eggs. I cut potatoes into cubes, chop quail eggs.
I take a deep salad bowl. I spread the bottom of lettuce leaves torn into pieces.
My fresh cucumbers. I remove the skin. I cut into pieces of medium size. Chop capers and pickled cucumbers. I spread it in a salad bowl along with chopped fresh cucumbers.
I cut the rest of the ingredients. I transfer it to a salad bowl and set the dish aside.
Refueling. I'm preparing a dressing to add spice and a special taste to the salad. I beat with a whisk a mixture of yolks from two quail eggs with spicy homemade mustard and salt.
Portionally add olive oil to a homogeneous mixture. I pour in until the mass thickens.
Pour the garlic powder into the almost ready-made mayonnaise-egg sauce, pour wine vinegar I put ground black pepper.
I mix thoroughly. I'm making a salad.
To decorate the dish, make a beautiful frame of black caviar around the edges of the plate, add one spoon at the top of the salad. If there is no black caviar, replace it with pink salmon caviar.

Olivier recipe for the New Year

Ingredients:

Beef - 600 g,
Carrots - 4 things,
Potatoes - 4 pieces,
Pickled cucumbers - 8 pieces,
Green peas - 80 g,
Chicken eggs - 6 pieces,
Mayonnaise - 100 g,
Parsley - 1 branch,
Salt, spices, fresh herbs - to taste.

Cooking:

I wash the beef several times under running water. Dry with kitchen paper towels. I cut off the veins and visible particles of fat.
I pour water. Salt and put on the stove. Cooking time - 60 minutes in boiling water. I take out the beef, transfer it to a plate, wait until it cools down.
My carrots and potatoes. I boil it in the skin. I use a steamer to cook vegetables. Cooking time - 35 minutes. I take it out of the cooking tank. Peel after cooling and cut into cubes.
I open a can of canned peas. I drain the liquid. If it is cloudy and slimy, I boldly rinse the peas with running water.
I boil hard boiled eggs. I peel off the shell after placing in cold water.
I get big dish. Add chopped salad ingredients. I cut the cooled beef into neat sticks. I put in olive oil. I throw out the peas.
I use as a condiment classic mayonnaise. I prefer light low content fat. Salt and pepper to taste.
Thoroughly mix all the ingredients. I give Olivier salad for the New Year a culinary form. I am ramming. Decorate with parsley sprigs on top.

Cooking video

A simple recipe with boiled sausage and fresh cucumber

Ingredients:

Boiled sausage - 250 g,
Egg- 4 pieces,
Potatoes - 4 things,
Fresh cucumber - 4 pieces of medium size,
Salt, pepper, mayonnaise - to taste.

Cooking:

I boil potatoes. To speed up the process, I cut the vegetable into 3 parts. To determine the readiness of potatoes, I pierce with a fork. I drain the water and leave to cool.
Boil the eggs in a small saucepan. 7-9 minutes in boiling water.
I cut the cooled potatoes into cubes. I crumble boiled eggs, fresh cucumbers, boiled sausage.
I shift the chopped ingredients into a deep plate or large saucepan.
I open green peas. I pour water. I pour the contents of the jar into the salad.
I store Olivier without mayonnaise and salt. I dress and salt the salad before serving. I also add freshly ground black pepper for flavor.

Enjoy your meal!

Olivier with sausage and corn

Ingredients:

Sausage - 200 g,
Canned corn - 1 can,
Potatoes - 5 pieces,
Onion - 1 head,
Egg (chicken) - 4 pieces,
Carrots - 1 medium sized piece,
Fresh cucumber - 2 pieces,
Dill - 8 branches,
Salt, mayonnaise, sour cream - to taste.

Cooking:

I boil eggs, potatoes and carrots. I cook the eggs in a separate bowl, fill with cold water and bring to a boil. Hard boil, 7-9 minutes. I take it out and transfer it to a bowl of cold water. In another bowl, boil vegetables until tender. Carrots will come first, then potatoes.
While the boiled vegetables are cooling, I peel and finely chop the onion. I pour it into a large bowl, gently knead it with my hands to extract the juice, as for a barbecue marinade. Distribute evenly across the bottom of the bowl.
I cut the eggs into small cubes or rub them on a grater. I put on a second layer.
I cut boiled carrots in the same way. Sprinkle finely chopped eggs on top. The next layer is potato.
I wash the dill sprigs. Finely chopped greens. I pour into a bowl. Next, I cut cucumbers and sausage. I add to winter salad Olivier with sausage and corn.
I put the corn, after draining the liquid from the jar.
If the salad is being prepared for the evening, I put the dish in the refrigerator without dressing with mayonnaise and without mixing the layers.
Before serving, salt, make dressing from mayonnaise and sour cream. I mix thoroughly.

Olivier is done!

How to make Olivier with smoked sausage

Useful advice. To make vegetables easier and faster to peel, pour cold water over them after cooking. Leave on for 7-10 minutes and then clean.

Ingredients:

Servelat - 150 g,
Chicken egg - 3 pieces,
Potato - 3 tubers,
Carrots - 4 small pieces,
Onion - 1 piece,
Mayonnaise - 3 large spoons.

Cooking:

To prepare a salad, I boil vegetables, I take 4 carrots.
I cut potatoes, carrots, smoked sausage into cubes. Finely chop the onion. boiled eggs I rub on a grater.
I drain the liquid from the can of peas. I transfer to a sieve. I rinse under running water.
I get a nice salad bowl. I shift the crushed components. Salt and pepper Olivier, if desired, add fresh herbs and your favorite homemade spices. I make mayonnaise. I mix.
I bring it to the table.

How to make Chicken Salad Olivier

Useful advice. To test the readiness of vegetables, lightly pierce them with a toothpick. With a slight piercing, remove the vegetables from the multicooker. Put on a plate and let cool.

Ingredients:

Chicken breast - 1 piece,
Carrots - 2 things,
Potato - 6 tubers,
Onion - 1 head,
Green peas - 200 g,
Cucumber - 2 pieces,
Vegetable oil - 2 large spoons (for frying),
Soy sauce - 2 tablespoons,
Salt, pepper, curry, mayonnaise, dill - to taste.

Cooking:

For fast food I use a slow cooker for vegetables. I put the potatoes and carrots in the top bowl, turn on the “Steam” cooking program and set the timer for 25 minutes.
I cook eggs on the stove. I cook hard. Do not digest, otherwise an unappetizing grayish coating will appear on the yolk. After boiling, I dip the eggs in cold water for 5-10 minutes. This will make further cleaning easier.
Thoroughly wash chicken breast. I discuss with kitchen towels. I cut into medium sized cubes. Salt, add spices (I take curry) and soy sauce. I place the chicken pieces in a frying pan with preheated vegetable oil.
I cook over medium heat. I stir the pieces of chicken breast so that the meat does not burn.

Useful advice. The formation of a golden crust will signal the readiness of the chicken.

I shift the meat into a deep bowl. I'll wait my turn.
For Olivier salad I take frozen fresh peas and not canned. Warm up in a skillet or microwave oven until soft.
I peel the cooled vegetables cooked in a slow cooker. I clean the onion from the husk. I cut into small pieces.

Useful advice. If the onion has a strongly pronounced vigorous taste, chop the vegetable, and then pour over boiling water to soften it.

I grate the eggs or cut them into cubes. I remove the hard stem and rough twigs from the dill. Finely chop the remaining soft parts.
I combine all the ingredients in one dish.
I season with mayonnaise, add salt. For a more pronounced taste, I use black ground pepper. I stir the salad so that the dressing and spices are evenly distributed throughout the dish.

Video recipe

Authentic Olivier with chicken and apple

Ingredients:

Chicken breast - 700 g,
Potatoes - 3 pieces,
Chicken egg - 3 pieces,
Carrots - 2 small pieces,
Fresh cucumber - 1 piece,
Pickle- 1 piece
Green peas (canned) - 1 can,
Apple - 1 piece,
Mayonnaise - 150 g,
Parsley dill, green onion- taste,
Salt, pepper - to taste.

Cooking:

My chest. I put it to cook in a saucepan. I do the same with potatoes, carrots and eggs. I boil carrots and potatoes in their skins. I cook hard boiled eggs. Cook for 5-8 minutes after boiling.
I get the ingredients. I leave to cool. I'm cleaning.
On a large wooden board, I cut up the chicken breast. I cut meat for salad into pieces of medium size.
Chop potatoes and carrots into small cubes. I shift the chopped components of Olivier into a deep salad bowl.
I peel the eggs. I put it on the kitchen board. Finely shred.
I cut fresh and pickled cucumbers.
I finely chop the dill, parsley and green onions.
I mix everything in a large salad bowl. I add washed canned peas (I drain the water from the jar). I give a special taste to Olivier salad due to finely chopped fresh apple.
Salt, add mayonnaise, pepper. I mix again. real olivier with chicken and apple is ready!

Delicious olivier with chicken and mushrooms

Ingredients:

Chicken legs - 2 pieces,
Fresh champignons- 400 g,
Potato - 2 tubers,
Egg - 4 things,
Fresh cucumber - 2 pieces,
Freshly squeezed lemon juice - 2 tablespoons
White onion - 1 head,
Parsley - 6 branches,
Olive oil - 1 tablespoon (for frying),
Blend " Provencal herbs”, pepper, salt - to taste.

For sauce dressing

Mayonnaise "Provencal" - 2 tablespoons,
Yogurt without additives - 1 large spoon,
Olives - 2 tablespoons,
Black ground pepper - to taste.

Cooking:

Boil meat in salted water. In another pot I cook carrots and potatoes. Eggs are cooked in a small bowl. Cook for 5-8 minutes in boiling water.
I cut the white onion into thin half rings and again in half. I transfer it to a dish. I add freshly squeezed lemon juice. Marinate for 30 minutes, covered with a lid and put in the refrigerator.
I cut the mushrooms into small pieces. Spread on a hot frying pan with vegetable oil. I fry for 5-6 minutes on high heat. I stir without burning. Salt at the end of cooking. I put it on a plate to cool down.
Cooked and cooled vegetables are peeled and cut into cubes. I try to cut into pieces of the same size.
I chop fresh herbs very finely.
I mix in a beautiful salad bowl. I carefully filter the onion from excess lemon juice. I dress the salad with a sauce dressing of several components (indicated in the recipe).
I'm bringing salad to the table. delicious olivier with mushrooms and chicken, I recommend eating within 24 hours.

Enjoy your meal!

How to cook olivier salad with turkey meat

Ingredients:

Turkey meat - 400 g,
Potatoes - 3 pieces of medium size,
Carrots - 1 piece,
Eggs - 3 things,
Fresh cucumber - 2 pieces,
canned peas- 200 g,
Canned capers - 80 g,
Mayonnaise - 250 g,
Bay leaf- 2 things (for boiling turkey),
Salt, peppercorns, mayonnaise - to taste.

Cooking:

To prepare Olivier salad with turkey meat, I boil vegetables separately. Cooking turkey meat in a slow cooker with bay leaf and black peppercorns.
I'm catching the components of the future Olivier. I leave to cool.
When everything cools down, I start cutting. I cut vegetables and eggs into medium-sized cubes, turkey into small pieces. I transfer it to a salad bowl.
I open peas and capers. I drain the liquid from the jars. I wash food under running water.
I mix well. Salt and pepper. I make mayonnaise. I serve a delicious Olivier salad on the table, decorating the top with finely chopped fresh green onions.

The original royal recipe with hazel grouse and black caviar

Ingredients:

Fillet of hazel grouse - 400 g,
Veal tongue - 100 g,
Black caviar- 100 g,
Canned crab - 100 g,
Leaf lettuce - 200 g,
Pickled cucumber - 2 pieces,
Fresh cucumber - 2 pieces,
Olives - 20 g,
Capers - 100 g,
Eggs - 5 pieces,
Onion - half an onion
homemade mayonnaise, juniper berries - to taste.

For sauce dressing

Olive oil - 2 cups,
Yolks - 2 pieces,
Mustard, vinegar, thyme, rosemary - to taste.

Cooking:

I carefully clean the tongue from veins and films, rinse it under running water and boil it for 120-150 minutes.
30 minutes before the end of cooking, I put juniper berries, half an onion in the broth. I pour salt. Gently remove the skin from the boiled tongue. I cut into pieces of medium size.
I'm making salad dressing. I mix olive oil with yolks. I put mustard. I pour vinegar. For spice, I add thyme and rosemary.
I boil hard boiled eggs. I fill it with cold water to quickly peel it from the shell. I cut into quarters.
I turn to the meat of hazel grouse. Carcass in a pan, adding a glass of water and your favorite spices. Fire is above average. I transfer it to a plate.
While the bird is cooling, I cut the crab fillet and cucumbers. I post it in big beautiful dish with a pre-lined bottom of lettuce leaves torn apart. I add capers.
I separate the meat from the bones, cut. I shift it into a salad, add mayonnaise.
In the central part I form the basis of Olivier. Doin' around beautiful decoration from egg quarters and olives. I pour the prepared sauce over the eggs. From above I make a neat hat of black caviar.

Beautiful, delicious and the most original Olivier ready!

How to make Olivier salad with fish

Ingredients:

White fish fillet - 600 g,
Fresh cucumbers - 2 pieces,
Potatoes - 4 medium-sized root vegetables,
Carrots - 2 pieces,
Green onions - 1 bunch,
Eggs - 5 pieces,
Canned peas - 1 can,
Mayonnaise - 150 g,
Sour cream 15% fat - 100 g,
Ground pepper (black), salt - to taste.

Cooking:

I boil the fillet of white fish (any one you find at hand). After cooling, cut into small pieces.
I cook potatoes and carrots "in uniform". Peel off the skin, cut into cubes.
I boil hard boiled eggs. I pour boiling water. I pour cold water. I clean from the shell and rub on a grater with a large fraction.
I wash fresh cucumbers under running water. I dry it, remove the skin and cut into cubes.
I finely chop the green onion.
I open a jar of peas. I remove the marinade and rinse in warm water.
I spread the chopped ingredients and peas in a salad bowl.
I dress with a mixture of mayonnaise and sour cream. I add salt and ground black pepper. I mix. Olivier with fish is ready.

History of Olivier salad

Salad Olivier - original dish, invented by Lucien Olivier, a skilled French chef and chief executive of a Moscow-based Parisian restaurant called Hermitage. The creation of Olivier salad is considered to be the 50-60s of the XIX century.