with mayonnaise
Description
Minimum effort — excellent result. Homemade mayonnaise is much tastier than store-bought. Just look at the ingredients: vegetable oil, quail eggs, lemon juice, and mustard. Adjust the mayonnaise consistency during preparation—more vegetable oil results in a thicker mayonnaise. Homemade mayonnaise doesn't keep long, so prepare it right before dressing a salad, or at most one day in advance. Your family and guests will appreciate a salad dressed with homemade mayonnaise. In "Olivier" salad, you can add boiled beef, veal, or turkey—choose according to your preference. Ready-to-eat boiled sausage or ham also work well. Can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients. Pre-cook the beef, potatoes, carrots, and eggs.
- 2
Step 2
We peel boiled potatoes and carrots, cut them into cubes, and put them into a bowl.
- 3
Step 3
We cut the boiled beef across the grain and add it to the vegetables.
- 4
Step 4
Add diced pickled cucumbers.
- 5
Step 5
We cut the boiled eggs and add them to the salad. Optionally, add chopped green onion.
- 6
Step 6
It remains to add the canned peas.
- 7
Step 7
We prepare homemade mayonnaise. Break quail eggs into a bowl and add a little vegetable oil.
- 8
Step 8
Add salt and mustard.
- 9
Step 9
Blend with a blender. Then, gradually add vegetable oil in small portions and continue blending.
- 10
Step 10
The mayonnaise is ready, just add lemon juice, ground pepper, and mix everything.
- 11
Step 11
Add mayonnaise to the salad and mix.
- 12
Step 12
Serve Olivier salad with mayonnaise chilled, sprinkled with green onions.