Greetings dear readers. New Year is coming, it's time to think about what will be on our holiday table. According to the old tradition, of course, the classic Olivier salad recipe with sausage and pickles. This is a tradition that I don’t want to break.
Everyone knows this recipe, but lately, somehow this salad has become boring and housewives are not willing to prepare it. As I understand it, simply because they always cook the same recipe. But in fact, there are a great many such recipes. You always want something new, but by changing a couple of ingredients, the taste changes, but the salad itself remains the same - Olivier.
A little about the history of salad.
I can say with confidence that everyone knows what Olivier is. And when we remember the New Year, we think not only about tangerines and oranges, but also about Olivier. During our student years, we prepared this salad in large bowls. Sometimes it was the only salad, but so tasty))))
But I was very interested in why it was called Olivier. We all know the classic Olivier salad recipe with sausage and cucumbers. But initially, this salad was prepared completely differently, the ingredients were and are much more exotic, for example hazel grouse meat or pressed caviar. In its modern form, only the name remains of that salad.
Here it is, an old recipe.
This salad was invented by the Frenchman Lucien Olivier, who had his own restaurant in Moscow. The Frenchman himself spent a very long time studying the taste preferences of Russians. The result was an Olivier salad. The author did not reveal the secret of preparing this salad until his death. This salad first appeared in 1860. Since then it has become very, very popular. The salad recipe was recreated only in 1904.
Initially, the chef made the salad differently. Broth was cooked from hazel grouse meat, it was made into jelly, placed in the middle of the dish and the rest of the ingredients were laid out around it. But for some reason our Russian people always mixed everything, and only then enjoyed the dish. Then the cook began to mix everything, decorate it beautifully and serve it to the table.
It is noteworthy that the Olivier salad was prepared by a French chef for a Russian person. But abroad, such a salad is simply called “Russian”.
This original Olivier salad recipe can now be prepared by every housewife. But it is quite expensive and not fast at all in terms of preparation time. We’ll describe this recipe a little later, but for now let’s look at the simplest and most classic recipe for Olivier salad with sausage and pickles.
TOP 5 secrets of preparing a delicious Olivier salad
A New Year's feast is unthinkable without the main salad of our cuisine. Olivier is prepared in almost all families, in large quantities at once, in order to stretch the pleasure over several days.
Five mistakes when preparing Olivier
It is very simple to prepare a tender and tasty Olivier, if, of course, you do not make annoying mistakes.
Read also: Festive “Tsarsky” Olivier salad with crayfish necks
Mistake 1 - season with mayonnaise alone
Of course, it’s convenient and simple to take and squeeze mayonnaise out of a bag. But then the dressing will turn out to be too heavy and filling. Don’t be lazy, add, for example, low-fat sour cream to mayonnaise. Or thick cream, as they did before the revolution.
We use thick Greek yogurt, it has the consistency of sour cream and the nutritional properties of kefir. The dressing turns out thick, tasty and healthy. Probiotics found in yogurt help with digestion.
If your store doesn't sell Greek yogurt, line a colander with cheesecloth or a paper towel, add plain plain yogurt, and let it drain for a few hours.
In a bowl, combine mayonnaise and yogurt in a one-to-one ratio, add a drop of lemon juice if you like, and season the salad.
If you set your sights on restaurant-quality Olivier, then prepare your own mayonnaise - it’s very simple. Homemade mayonnaise keeps well for several days; it is convenient to make it 3-4 days before the feast (we recommend planning your preparation so that you can sit down at the table in a good mood).
Be sure to season the salad immediately before serving, because after a few hours unnecessary moisture appears in the seasoned Olivier salad. Place the mixed ingredients in a container, put the dressing in another container, and the next day simply dress the salad.
The most classic recipe for Olivier salad with sausage.
Classic Olivier
I remember from childhood how my mother prepared this salad for the festive table on New Year's Eve. The ingredients are very simple and affordable, and it cooks quite quickly. Prepare a classic Olivier salad recipe with sausage and green peas.
We will need:
- Medium potatoes - 6 pcs;
- Boiled sausage - 350 g;
- Chicken egg - 5 pcs;
- Pickled cucumbers, medium - 4 pcs;
- Medium carrots - 2 pcs;
- Canned peas - 1 can;
- Mayonnaise - 6 tablespoons;
- Salt to taste.
Step 1.
The first step is always to cook the potatoes. Let's boil it in its uniform. Immediately set the eggs to boil.
Step 2.
While the eggs are boiling, peel the potatoes and cut them into cubes.
Diced potatoes. Exactly the same with everything else
Step 3.
While the eggs are cooling in water, peel the carrots and boil them.
Step 4.
While the carrots are cooking, peel the eggs and cut them into cubes.
Step 5.
After the carrots are cooked, cut them into cubes too.
Step 6.
The sausage mode is also cubes.
Step 7
We take out the pickled cucumbers and also cut them into cubes.
Step 8
Now we combine all the ingredients in a salad bowl, add mayonnaise, peas and salt to taste. Mix everything thoroughly and carefully.
Option for decorating a salad
Now the salad is ready. In fact, a lot of time is spent just boiling vegetables and eggs. And so, a couple of minutes of slicing and the salad is ready.
When serving on a festive table, it is fashionable to decorate the salad with herbs on top: a few tassels of parsley and dill.
Here's what else you can prepare for the festive New Year's table: Lavash rolls recipes with different fillings, simple and tasty.
Olivier classic “Mouse” salad.
Olivier in the form of a “Mouse”
It is sometimes very difficult to get a child to eat something. So I was faced with the fact that the child does not want to eat Olivier salad. Of course, I didn’t force her too much, but I decided to conduct an experiment. I just decorated it differently and, as a result, I devoured it on both cheeks.
Conclusion: Any salad or dish can be decorated in such a way that you really want to eat it. I'll take note of this and recommend it to you. In the meantime, let’s look at the classic Olivier salad recipe with sausage in the shape of a “Mouse”.
Ingredients:
- Potatoes - 4 pcs;
- Carrots - 1 piece;
- Eggs - 5 pcs;
- Pickled cucumbers - 4 pcs;
- Boiled sausage - 250 - 300 g;
- Onions - 1 medium piece;
- Mayonnaise - approximately 5 tablespoons;
- Olives or black olives - 3 pcs;
- Salt to taste.
Step 1.
Boil vegetables: potatoes and carrots. We also boil chicken eggs.
Step 2.
Now peel the eggs and potatoes. Cut eggs, potatoes and carrots into cubes. Mix all this in a deep bowl.
Step 3.
Now cut the pickles and sausage into cubes. But not all the sausage. Cut 4 slices (circles), thinly, put aside, the rest in a bowl with vegetables, eggs and cucumbers.
Step 4.
Now finely chop the onion. Finely so that it is not felt in the salad. We also add it to all the ingredients.
Step 5.
Now add mayonnaise and salt to taste. Mix everything thoroughly and carefully.
Step 6.
Lay out in an oval and sharpen one side of the oval
Now let's decorate. Place the portion on a plate in an oval shape. From cut slices of sausage we make ears, tail and paws. We make eyes and a nose from black olives. Our masterpiece is ready, bon appetit.
The original recipe for Olivier salad, by the Frenchman Lucien Olivier.
Original recipe
for Olivier salad We talked about and prepared the classic Olivier salad recipe with sausage and cucumbers. Now let's try to cook according to the old recipe that we talked about at the very beginning. In general, cooking was not difficult, except for the sauce. I couldn’t make the original sauce; I just couldn’t find the recipe.
After all, the recipe itself indicated that the sauce should be French, from ingredients from that very country. And the sauce recipe was described differently everywhere. And okay, I made the sauce in Russian, the salad is Russian)))). But I also tried the original recipe and made just two salads.
Ingredients:
- Hazel grouse - 2 carcasses;
- Veal tongue - 1 piece;
- Onions - 2 pieces, medium;
- Spices for the tongue - to taste;
- Carrots - 1 piece;
- Pressed black caviar - 100 g;
- Fresh lettuce leaves - 200 gr;
- Crayfish - 25 pcs or lobsters - 1 can;
- Pickles (small cucumbers) - 200 g;
- Soy-kabul - 1/2 can (sauce);
- Fresh cucumber - 2 pcs;
- Pickled capers - 100 g;
- Quail eggs - 6 pcs;
- Potatoes - 4 pcs.
Dressing sauce:
- White wine vinegar - 1 tablespoon;
- Egg yolk - 2 pcs;
- Olive oil - 6 tablespoons;
- Spicy mustard - 1 teaspoon;
- Ground pepper - 1 pinch;
- Garlic powder;
- Salt to taste.
Step 1.
Now the carcasses need to be washed well, if necessary, gutted. If there is no hazel grouse, then you can use quail carcasses. If possible, you can take the fillet straight away. Put on fire and cook. Add the onion to the broth and add salt to taste.
Cooking hazel grouse
Step 2.
While all this is cooking, we process the veal tongue. Of course, the classic Olivier salad recipe with sausage, you can replace that same sausage with this tongue. It turns out just amazing taste.
You need to boil the tongue, rinse it well and put it in a pan with water. Throw in onions, cut carrots into rings and add salt to taste and spices to taste. Cook for 2 hours.
Step 3.
We take out the hazel grouse and clean them so that only one fillet remains. cut into pieces.
When ready, take out the veal tongue and clean it. Mode it into small pieces.
Step 4.
Now let's cook the crayfish. When ready, remove and clean.
Cleaning the necks of crayfish
Step 5.
Cook potatoes and eggs. Then we clean it.
Step 6.
Now immediately prepare a deep bowl. We tear lettuce leaves into it and place it on the bottom.
Tear lettuce leaves the size you want
Step 7
We take out fresh cucumbers and cut off the skin. Cut the pulp into cubes. Finely chop the pickled cucumbers and capers.
Olivier recipe
It is believed that the author of the Olivier recipe is the French chef Lucien Olivier, in whose honor the salad got its name.
In the early 60s of the 19th century, Olivier was the chef of the Hermitage restaurant of Parisian cuisine in Moscow. The original Olivier recipe from the French chef included hazel grouse meat, veal tongue, fresh salad, pressed caviar, boiled crayfish, pickles, soybeans, fresh cucumbers, capers and boiled eggs. The salad was dressed with French vinegar, eggs and olive oil. Already at the end of the 19th century, the Olivier recipe included hazel grouse meat, boiled potatoes, fresh cucumbers, lettuce, Provençal sauce, crayfish tails, lanspice, capers and olives. Since then, the Olivier recipe has undergone a lot of changes and has survived to this day in a completely changed version. Thus, from the original recipe, only meat, boiled eggs and, in some variations, fresh cucumbers were preserved in the Olivier salad. However, this particular recipe is known abroad as “Russian salad” or, as it is called, “potato salad”. True, it usually does not include green peas.
