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Mistakes of citizens in the preparation of Olivier

New Year’s Eve is simply unthinkable without salad. Cooking this dish is very simple, of course, if you do not make annoying mistakes. Today's edition. "Site" It will tell you how to prepare a gentle, elegant and hearty olive. We hope you will find our advice useful!

How to cook olive
  1. Mistake #1
    Do not fill the olive with just one mayonnaise. Of course, it is very convenient - just squeeze the contents out of the bag and make a salad, but because of this, the dish turns out to be heavy for the stomach and too hearty. It is worth diluting mayonnaise with homemade sour cream or cream, as our grandmothers did. You can also replace mayonnaise with Greek yogurt: a dish with such a hearty and useful dressing can be offered even to children. If you are applying for restaurant-level olive, you should fill it with homemade mayonnaise: it is perfectly stored for 2-3 days, so you can prepare the sauce in advance.

    Olivier should be filled immediately before serving, because after a few hours unwanted moisture may appear in it.




  2. Mistake #2
    Adding doctoral sausage to a salad is an unforgivable mistake, even if your mother and grandmother did. Prepare a real Olivier, do not postpone until next New Year! The choice of the main ingredient is yours: it can be beef, pork, chicken or even cancerous necks. The author of the famous salad also added muffin meat, but now such a delicacy is unlikely to be found on the shelves of our stores.




  3. Mistake #3
    Adding a lot of potatoes to the salad is a bad idea. This negatively affects the taste of olive salad, and the consistency of the dish is starchy and viscous. Potatoes tend to absorb dressing, so many housewives have to add a large amount of mayonnaise to the salad. So that after the feast you want to dance, and not fall apart on the sofa, you should prepare a light, savory and healthy dish. For 12-14 servings, you should take 4 potatoes, each weighing 100 grams.




  4. Mistake #4
    Do not add canned peas to olives. Its taste is very close to boiled potatoes: the same sweet-sweet, so it is better to use frozen peas to make a salad. Using this advice, you will turn a heavy winter salad with root vegetables into a light, elegant and savory dish.




  5. Mistake No. 5
    Adding only one egg to the salad is also a bad idea. Moscow chefs shared their opinion on this issue. They unanimously declare that eggs are a special ingredient that is responsible for the tenderness of the dish. Eggs balance the taste of potatoes, carrots and peas. Boil more eggs: 12 portions at least 3.




Share these tips with your friends, be sure they will be pleasantly surprised!

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