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Fatal mistakes of housewives during cooking Olivier
Olivier salad on the table is a real palette of festive taste and aroma. Caring hostess used to revel in this appetizing salad of dear guests. And some people do not know how to celebrate the New Year without Olivier. But what was that one? first, real olive? What was his unforgettable taste? Let's work it out together.
Each of us at least once in his life tried to cook olives. And it's worth saying that maybe we all did it wrong. The recipe for this Olivier has long been a mystery, because so wished its creator – Lucien Olivier. The entire Bohemian top gathered almost daily at his Hermitage restaurant to taste a fashionable, previously unknown salad. A lot of expensive ingredients were spent on its preparation, so we can safely say that such an invention “fed” also The Frenchman Olivier.
This detailed recipe Lucien Olivier has not reached our days. And what we prepare for each New Year is completely different from the original idea. So where's the truth? Some experts believe that the cook originally created dish. It is believed that it was not a salad at all, but an appetizer for strong drinks.
On a large dish, Olivier served sliced grouse fillets, cancerous necks, lobsters, cucumbers and black caviar. From above, such a snack was richly decorated with Provencal sauce, which Olivier personally prepared. This sauce will be mistakenly called mayonnaise. There was a snack. chilled And decorated with capers or olives.
But in the center of the served dish was a small slide of finely sliced potatoes, pickles and eggs. According to the cook, this slide was nothing more than an ornament, and guests were not obliged to eat it at all. But then the Frenchman noticed that rich people mixed everythingIt was on the plate and I enjoyed it. It is believed that this is how Olivier appeared.
The already familiar Olivier recipe appeared in the 60s of the twentieth century as a result of numerous attempts to repeat the taste of the famous French dish, only from the available ingredients. So. sausage Instead of delicacy lobsters, grouse and capers. Now everyone can safely cook the salad as he wants. You can easily buy more expensive ingredients and try to make olives according to an old recipe.
Some housewives believe that it is better to add to olive not boiled, but raw carrots. They say that the salad will acquire a unique and several piquant. Moreover, they also do not recommend adding dry seasonings to olives. Only the freshest, juicy and fragrant greens.
It is also important not to overdo it with salt. Olivier salad on the table should not be abundantly salted or peppered. Guests should add salt only if they wish. It is not necessary to add a doctoral sausage. You can easily take one that is to your taste.
Cooks are advised to add more eggs to olives, but less potatoes. Because of it, the structure of the salad can be somewhat glue, and the salad itself - more heavy for the stomach. Especially if it is filled with mayonnaise. Mayonnaise is also not recommended to choose the most fat. Add a lightness salad and mix a little mayonnaise with sour cream, Greek yogurt or cream. Just don't forget it's better to make olives. just before serving To avoid the appearance of unwanted moisture.
Delicious Olivier salad on the table Options of Olivier components exist huge. Someone replaces sausage with beef, chicken or turkey meat, someone uses pickles instead of pickles, and someone does not even want to try olives in a new way. It’s normal for everyone to choose what they like best. There are only general tips that you can try to apply, but these are not mandatory instructions.
How do you make everybody's favorite Olivier? What secrets can you share with us about this wonderful dish? Be sure to tell subscribers how to cook olives for your dear family.
Each of us at least once in his life tried to cook olives. And it's worth saying that maybe we all did it wrong. The recipe for this Olivier has long been a mystery, because so wished its creator – Lucien Olivier. The entire Bohemian top gathered almost daily at his Hermitage restaurant to taste a fashionable, previously unknown salad. A lot of expensive ingredients were spent on its preparation, so we can safely say that such an invention “fed” also The Frenchman Olivier.
This detailed recipe Lucien Olivier has not reached our days. And what we prepare for each New Year is completely different from the original idea. So where's the truth? Some experts believe that the cook originally created dish. It is believed that it was not a salad at all, but an appetizer for strong drinks.
On a large dish, Olivier served sliced grouse fillets, cancerous necks, lobsters, cucumbers and black caviar. From above, such a snack was richly decorated with Provencal sauce, which Olivier personally prepared. This sauce will be mistakenly called mayonnaise. There was a snack. chilled And decorated with capers or olives.
But in the center of the served dish was a small slide of finely sliced potatoes, pickles and eggs. According to the cook, this slide was nothing more than an ornament, and guests were not obliged to eat it at all. But then the Frenchman noticed that rich people mixed everythingIt was on the plate and I enjoyed it. It is believed that this is how Olivier appeared.
The already familiar Olivier recipe appeared in the 60s of the twentieth century as a result of numerous attempts to repeat the taste of the famous French dish, only from the available ingredients. So. sausage Instead of delicacy lobsters, grouse and capers. Now everyone can safely cook the salad as he wants. You can easily buy more expensive ingredients and try to make olives according to an old recipe.
Some housewives believe that it is better to add to olive not boiled, but raw carrots. They say that the salad will acquire a unique and several piquant. Moreover, they also do not recommend adding dry seasonings to olives. Only the freshest, juicy and fragrant greens.
It is also important not to overdo it with salt. Olivier salad on the table should not be abundantly salted or peppered. Guests should add salt only if they wish. It is not necessary to add a doctoral sausage. You can easily take one that is to your taste.
Cooks are advised to add more eggs to olives, but less potatoes. Because of it, the structure of the salad can be somewhat glue, and the salad itself - more heavy for the stomach. Especially if it is filled with mayonnaise. Mayonnaise is also not recommended to choose the most fat. Add a lightness salad and mix a little mayonnaise with sour cream, Greek yogurt or cream. Just don't forget it's better to make olives. just before serving To avoid the appearance of unwanted moisture.
Delicious Olivier salad on the table Options of Olivier components exist huge. Someone replaces sausage with beef, chicken or turkey meat, someone uses pickles instead of pickles, and someone does not even want to try olives in a new way. It’s normal for everyone to choose what they like best. There are only general tips that you can try to apply, but these are not mandatory instructions.
How do you make everybody's favorite Olivier? What secrets can you share with us about this wonderful dish? Be sure to tell subscribers how to cook olives for your dear family.
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