Olivier dressing without mayonnaise. Dressing for Olivier - salad without mayonnaise

He will be knocking on our door very soon. New Year. The most beloved holiday of the year is accompanied by considerable preparations: you need to buy gifts, prepare outfits for yourself and the whole family, and make a menu. Menu! It is about him and will be discussed. Or rather, about that part of it that concerns the traditional salad, without which the New Year is rarely complete.

If you are tired of Olivier, we suggest trying other salads that can also be made with meat, chicken or seafood. And we all offer you to season not with mayonnaise, but with a wonderful and very simple sauce, which you can also cook with your own hands.

1. Salad "Lady's"

Ingredients:

boiled chicken meat - 200 g;
canned pineapples - 200 g;
hard cheese - 100 g;
garlic - 1-2 teeth;
sour cream - for dressing;
mustard - 1 tsp;
salt, pepper - to taste.

Cooking:

Cut the chicken meat into strips, cut the pineapples into small cubes. Grate the cheese on a coarse grater, chop the garlic with a knife or pass through a press. Mix all ingredients, season with salt and pepper to taste. Prepare sour cream sauce: mix sour cream with mustard until smooth and season the salad.

2. Salad "Capercaillie Nest"

recipe4you.org

Ingredients:

chicken - 200 g;
ham - 50 g;
pickled champignons - 200 g;
boiled eggs - 3 pcs.;
potatoes - 3 pcs.;
salt, pepper - to taste;
sour cream - for dressing;
mustard - 1 tsp;
lettuce leaves - 3-4 pieces;
processed cheese - 1 pc.;
dill - 2 sprigs;
garlic - 1-2 cloves.

Cooking:

Cut the peeled potatoes into very thin strips and fry in vegetable oil over high heat (do not stir!) Until a bright crust. Turn everything over and fry on the other side. Remove from heat and cool, set aside. For salad, boil the chicken meat, cut into thin strips or tear into fibers, cut the ham and mushrooms in the same way. Separate the egg whites from the yolks. Grate the whites on a coarse grater. Mix all prepared ingredients and season with sour cream with mustard. For "grouse eggs", grate the yolks, cheese, finely chop the dill, pass the garlic through a press. Combine the yolks, cheese, dill and garlic, add a little sour cream for viscosity, mix everything until smooth. From the prepared mass, form balls with your hands - these will be the eggs. Lay out the dish with lettuce leaves, then lay out the salad itself, making a small depression in the center (from the side it should resemble a nest). Decorate the nest with fried potatoes, place the "eggs" in the recess and sprinkle everything with dill.

3. Salad "Favorite"

postila.ru

Ingredients:

ham - 300 g;
processed cheese - 2 pcs;
pickled champignons - 1 can;
carrots - 1 pc.;
onion - 1 pc.;
apples - 2 pcs.;
boiled eggs - 3-4 pcs.;
garlic - 2 teeth;
walnuts - for decoration;
lemon juice - 1 tbsp;
sour cream - for dressing;
mustard - 1 tsp;
salt - to taste.

Cooking:

Attention: prepare each component separately! Cut the ham into cubes, finely chop the onion. Grate eggs, carrots, cheese, apples without peel. Sprinkle apples with lemon juice. Mushrooms cut into slices. Pass the garlic through the press, add it to the sour cream, add mustard, salt and mix well. Lay the salad in layers on a dish or in a salad bowl, pouring sauce over each layer: ham, onion, apples, mushrooms, cheese, carrots, eggs. Sprinkle the top layer with chopped walnuts.

4. Salad "New Age"

vk.com

Ingredients:

boiled pork - 300 g;
canned pineapples - 1 can;
canned corn - 1 can;
green olives - 1 can;
sour cream - for dressing;
mustard - 1 tsp;
onion - 1 pc.;
salt - to taste.

Cooking:

Drain the liquid from the pineapples, cut into medium cubes, cut the olives into halves, meat into cubes. Finely chop the onion into half rings and fry in butter until golden brown. Make dressing from sour cream, mustard and salt. Mix all the ingredients (drain the liquid from the corn), season with sauce. Let the salad brew for 1-2 hours in the refrigerator.

5. Salad "Orlando"

kulinariya2k.ru

Ingredients:

champignons - 500 g;
pickled cucumbers - 2-3 pcs.;
boiled pork tongue - 3 pcs.;
onion - 300 g;
boiled eggs - 4 pcs.;
sour cream - for dressing;
mustard - 1 tsp;
salt and pepper - to taste.

Cooking:

Mix sour cream and mustard, salt and pepper to taste. Finely chop the mushrooms, fry in butter, lightly salt, put a layer on a dish, pour over the sauce. Cut the pickled cucumbers into small cubes, lay out the next layer, pour over the sauce. Then each layer should also be poured with sauce: finely chopped tongue, finely chopped onion fried in butter, grated eggs. Decorate the top of the salad with sauce (pour in a spiral or mesh). Before serving, the dish must be allowed to soak well, preferably the whole night.

6. Salad "Alternative Olivier"

cooktime.com

Ingredients:

beef tongue - 400 g;
potatoes - 4 pcs.;
carrots - 1-2 pieces;
pickled cucumbers - 200 g;
red beans, canned - 350 g;
onion - 1 pc.
sour cream - for dressing;
mustard - 1 tsp

Cooking:

Boil potatoes, carrots and tongue. Cut the tongue into strips, cucumbers, potatoes and carrots into cubes. Drain the liquid from the beans, finely chop the onion. Mix all the ingredients and season with sour cream mustard sauce (mix sour cream with mustard until smooth, salt and pepper a little).

7. Salad with chicken and pistachios

food.com

Ingredients:

pistachios - 150–200 g;
chicken fillet - 300–400 g;
grapes - 1 medium brush;
sour cream - for dressing.

Cooking:

Cut the chicken meat into thin strips and fry in butter. Peel the pistachios and chop with a knife. Cut grapes into halves. Mix everything, season with sour cream, salt to taste and mix again. Garnish with whole grapes and peeled pistachios.

We hope that our recipes will help you diversify the New Year's menu, and everyday too. By the way, all salads can be dressed not only with sour cream, but also with natural yogurt or lemon juice with sesame oil. It all depends on your imagination and taste preferences.

Sometimes housewives wonder - is it possible to cook Olivier without mayonnaise? Motivations can be very different and the most common of them is the desire to reduce the calorie content of an already satisfying salad. The answer to this question is yes, you can!

Olivier salad without mayonnaise

It should be noted right away that you won’t be able to simply chop all the ingredients and not add mayonnaise to Olivier - the salad will be dry and all the ingredients will crumble on a plate, so we discard this option right away, dressing for Olivier is needed in any case.

First determine for yourself why you do not want to add mayonnaise to Olivier:

if this is due to the high calorie content of mayonnaise, you can choose not “Provencal” with a fat content of 67%, which often goes according to a recipe in a salad, but another, for example, “Salad” with a fat content of 30%;
if you do not want to add mayonnaise to Olivier just because it is a store product and its composition is not clear, use;
for you can use lean mayonnaise without eggs.

If all of the above options are not suitable, then you need to look for an alternative to this product.

How to replace mayonnaise in Olivier

1. - this product is often replaced with mayonnaise in Olivier salad. Sour cream has certain advantages over mayonnaise, because. this is a more natural product than mayonnaise, but still its calorie content is also high.

Sour cream is often used as a substitute for mayonnaise, and if you add a little mustard or soy sauce to sour cream, then its taste will approach the taste of ordinary mayonnaise.

2. Homemade salad dressing- you can cook this dressing without eggs for Olivier salad yourself according to the recipe:

milk - 50 ml
sunflower oil - 100 ml
lemon juice - 1 tablespoon
mustard - 1/3 teaspoon
salt - 1/3 teaspoon

Add milk to the mixing container, and add vegetable oil on top (sunflower oil can be replaced with olive oil, but you will feel the taste of olives in this salad dressing, and this is not for everyone) and beat with a blender. When milk and vegetable oil emulsify, add lemon juice, mustard and salt and mix lightly with a blender (a few clicks will be enough).

3. Natural yogurt You can buy this product ready-made in the store or cook it yourself at home.

4. Nionese This is a vegan mayonnaise made from soy and without eggs. The taste and appearance of nayonnaise is completely identical to ordinary mayonnaise, but the fat content in it is more than 2 times less compared to ordinary mayonnaise. The calorie content of nionese is 40 kcal per 100 g, in addition, the product contains vitamin B12 and omega-3 acid.

I don’t know why, but after the New Year, I begin to be drawn to Olivier. That's right, "after". In the New Year, you want to treat yourself to something more refined, unconventional, and after a while you realize that you just missed Olivier, and that's it. Doesn't it happen to you?

As usual, if I'm cooking something traditional, I like to experiment. If not with the ingredients, then certainly with the presentation. I already showed the vinaigrette on rye bread (I never published the recipe, I just teased the picture).

I have long wanted to try with cancer necks, but, apparently, no luck. As I tried it for a doctor's degree without nitrites, I immediately wanted to cook a salad with it. Having received a package with a wonderful sausage, I was already looking forward to the moment when I would absorb Olivier. A good sausage in Olivier is already half the battle, right? Well ... still peas are delicious, small and sweet. And also a gas station.

In addition to sausage in Olivier, I have always been embarrassed by mayonnaise. There are people who cannot imagine a single dish without it. And I can’t even stand it in Olivier. It can be seen had time to get fed up in those student days. Every time I hear the question: is there any mayonnaise, indignation grows somewhere inside me: no, well, you can’t flavor everything with this “magic mixture”. However, now I’m not talking about Olivier and other salads, where it seems to be an obligatory component, I’m talking about dishes in general - pasta, meat, everything in a row, you must have come across such people ??? And yet, apparently, I can’t stand it since the time I realized that by adding it to salads, our stores often tried, before, and now, probably, too, to hide a low-quality product.

As a result, I stopped buying mayonnaise a long time ago. There is no benefit from it. Yes, the taste ... the less you eat it, the less you like it. In extreme cases, it can always be quickly prepared at home. But to be honest, you don’t really want to cook it when you know how to replace it. In some cases, sour cream and yogurt, and where there is absolutely no way without it - the very emulsion that is called "pseudomonnaise" or "mayonnaise without eggs." Once upon a time I saw her trio_mia And since then, instead of mayonnaise, I almost always use it.

pseudo mayonnaise

50 ml milk at room temperature
100 ml refined sunflower oil room temperature (a part can be replaced with olive oil, but keep in mind that the taste of olive oil will be felt, take a light one with a fruity taste, not a tart one with bitterness)
1/3 tsp mustard
1/2-1 tbsp lemon juice
1/3 tsp salt

Pour milk into a bowl for whipping, vegetable oil on top. Start whipping with an immersion blender. As soon as the milk combines with the butter and turns into an emulsion, add the remaining ingredients and beat again lightly. Don't overbeat, literally 2 clicks. This emulsion can be turned into various dressing sauces by adding wasabi, horseradish, paprika, tomato paste.

Russian salad

I will not give the Olivier recipe, everything is by eye and the products are standard (potatoes, carrots and eggs are boiled, cooled and, together with the rest of the ingredients - peas, pickles, doctor's sausage - are cut into cubes). But I'll show you the submission. I cut the sausage in circles, part - thick to cut into cubes, and part - thin, in order to make olivier in layers, and put the sausage between them. In principle, you can not add cubed sausage at all, but make three layers and 2 circles. This is convenient when you took a cut in the store, and then suddenly realized that you want Olivier. I cut the eggs into cubes, one egg into circles for decoration (I spread it along with caviar). Here is a solution. I got the idea from one chef;)

And recently I found another way to do without mayonnaise and emulsion. I boil the eggs in a bag (you can also poach), put them on a salad and cut them into pieces, add a little not very fatty sour cream and a few drops of lemon juice. The yolk flows out and together with sour cream turns into a sauce. Try it, will you like it? Outwardly, it does not differ much from what is in the photo, so I did not take pictures separately.

PS The results of the draw are coming soon, stay tuned!

I stopped buying store-bought mayonnaise a long time ago, and home-made mayonnaise turned out to be not very tasty ...

And once again I thought about what to fill with Olivier instead of mayonnaise - the favorite salad that I prepared for the children for the holiday.

Children love olivier, and I tried to make the salad as useful as possible for them: instead of sausage, I took boiled chicken, pickled cucumbers can be replaced with fresh ones (ground, preferably, or well soaked in water if it is May cucumbers), but here's what to take as an alternative to mayonnaise ?

And - hurrah!!! - finally found such a recipe for salad dressing - simple and quick, which is perfect for your taste! The guests did not even guess that the salad was not dressed with mayonnaise :) Now I always use this sauce instead of mayonnaise: it is suitable not only for Russian salad, but also for all salads where the recipe required mayonnaise. Easy to cook - in a couple of minutes, and no raw eggs. I recommend!

It's summer now, the time for fresh, vitamin vegetable salads - and this sauce will suit them much more harmoniously than store-bought mayonnaise! Let's not spoil the benefits of Summer's gifts with store-bought GMOs, but on the contrary, enrich the taste of dishes with a sauce made from natural products.

Cooking time: 5 minutes

Ingredients:

3 tablespoons of olive oil (unrefined 1st cold pressed: this is both more fragrant and healthier);
1 tablespoon lemon juice (you can substitute apple cider vinegar)
1 teaspoon without top of mustard;
7 tablespoons of sour cream (preferably fatty, 20%);
Salt and ground black pepper - to your taste, about ¼ teaspoon of salt and a pinch of pepper.

Cooking method:

Mix olive oil, lemon juice and mustard with a fork or spoon.

Add sour cream and stir.

I tried to prepare sauce "a la mayonnaise" with 15% and 20% sour cream. So, with fatty sour cream, the sauce turned out to be thicker and more similar in consistency to mayonnaise. Although the percentage of fat content of sour cream does not affect the taste, therefore, if you prefer low-fat, take 15%.

After mixing thoroughly, add spices, mix again, and a delicious salad dressing sauce is ready! Try it - with this light dressing your salads will acquire a new, fresh and pleasant taste, and you and your household will eat healthier and healthier food. This is especially true when preparing salads for kids!