How to cook zucchini caviar with mayonnaise. Squash caviar with mayonnaise - a light snack for every day

I decided to prepare this caviar after hearing rave reviews about it several times. I prepared it, put a jar of squash caviar with mayonnaise and tomato paste in the bins, wrote a recipe with a photo, all that remained was to describe my impression... and I had some trouble with it.

In my blog I try not only to give recipes simple dishes from accessible and understandable products, but also write them truthfully. This means that I will also write everything about this zucchini caviar “as is.”

The presence of mayonnaise in preparations for the winter immediately confused me. And to be honest, I don’t know what role it plays in the taste or consistency of caviar. Perhaps mayonnaise is added to squash caviar due to the presence of vinegar in it, as a preservative? With tomato paste, everything is clear here, it is both visible and tasted.

The family was divided on this recipe. My husband liked it, he loves tomatoes more than I do. Personally, I didn’t see anything in this caviar other than speed and ease of preparation. Yes, of course, in comparison with the recipes that I offered earlier, this one is really the fastest and easiest. Here it is, no questions asked! And this one... ordinary. Not impressed. However, here's the recipe.

Ingredients

zucchini – 750g;
onion – 150g;
tomato paste – 70g;
mayonnaise – 70g;
vegetable oil – 50ml;
salt and sugar - to taste.

How to cook squash caviar with mayonnaise and tomato paste

From specified quantity I got a little more than 1 half-liter jar.

Finally, I want to say a little more about color and consistency. The color of squash caviar with tomato paste and mayonnaise, prepared according to this recipe, does not differ from the industrial one, and the consistency at first glance, too, but it seems to me that when you eat it, tiny pieces You can still feel the zucchini, unlike the absolutely homogeneous caviar. In general, I won’t prepare it for the winter. We tried it and it’s enough, if someone wants more, it can be quickly prepared at any time.

Delicious squash caviar with mayonnaise for the winter, its taste and aroma are something amazing! Although this dish has been prepared for many decades to replenish home pantries, it still does not lose its relevance and demand. Caviar is used to accompany many dishes when served. And she copes with the mission entrusted to her with dignity - to give a sea of gastronomic pleasure to eaters. The recipe for this snack with the addition of mayonnaise is highlighted as one of them all sorts of options blanks. It is the one that is most similar in taste to the dish we remember from childhood. Therefore, we select the products and prepare the best ones.

Option 1 (with tomato sauce)

For the first culinary method preparations for this zucchini roll for 3 kilos of zucchini you will need to take: 250 ml of tomato sauce or thick, concentrated tomato juice, 7-10 cloves of garlic, 250 ml of mayonnaise of moderate fat content (about 40-50%), salt, 100 g of granulated sugar, 2 tbsp table oceta, half a glass of lean refined oil and a little ground red pepper for spiciness and richness of taste.

First, wash the zucchini under running cool water. The peel is cut off and the seeds are cleaned. Only small young vegetables with soft seeds and thin skin are not pruned. Then the prepared fruits are cut into neat pieces so that later they can be conveniently turned in a meat grinder. Peeled garlic cloves are pressed through a special press. Or you can grind the garlic along with the zucchini in a meat grinder, passing them through it once. The prepared thick mass is laid out in a thick-walled cooking container (cauldron or stewpan); mayonnaise is added to it, sweet sauce tomato (it is important not to be bitter), about 1 tbsp. cookery coarse salt, granulated sugar, poured in vegetable oil and add a generous pinch of ground red pepper.

The future appetizer is mixed, placed on moderate heat and simmered for 2.5-3 hours (no less). The food should be stirred periodically to avoid burning. Over such a long time, excess liquid will evaporate from the mass, and it will acquire the necessary consistency. Table ocet is poured in 3-4 minutes before removing from the stove, and again the caviar is intensively mixed. The hot substance is carefully placed into previously sterilized glass jars small capacity, covered with tin lids scalded with boiling water and sealed. If the treat is not made for preservation for future use, then it simply needs to be cooled, placed in a deep bowl or other container and sprinkled with finely chopped parsley on top. Without exception, all are served chilled. In this form, the dish reveals its taste qualities from the best side. It's good for spreading on Rye bread, garnished with sprigs of dill, or as a side dish for pasta, boiled potatoes and to porridge.

Use different mayonnaise for the preparation, varying and experimenting with different degrees of fat content of this sauce. A store-bought product or homemade. The same applies with tomato filling. A very successful and rich tomato is made from overripe red sweet, fairly fleshy tomatoes. But in this case, the tomatoes must first be sorted out, washed thoroughly and any spoiled areas cut out; and then simmer over low heat and rub through a colander or sieve.

IN recipe for winter squash caviar with mayonnaise often include carrots. A few finely grated carotels transform the taste of the snack, making it sweetish and a little unusual. Before use, carrots are peeled, washed and grated or also turned in a meat grinder with other components of the selected recipe. In addition to this vegetable, bay leaves, aromatic peppercorns and, of course, various greens are added.

Option 2 (with tomato paste)

3 kg of zucchini;
250 ml mayonnaise;
250 ml tomato paste;
100 ml refined oil;
2 tbsp. l. granulated sugar;
2 tbsp. l. table vinegar 9%;
0.5 kg of onion varieties;
sweet paprika, allspice peas, ground black pepper - to taste, about 4 g per serving.

Preparation:

Finely chop the peeled onions, fry in portions in heated vegetable oil until golden edges appear on the pieces.

We clean the zucchini and cut it into pieces suitable for a meat grinder. Grind it together with the onion and put it on the stove.

Simmer over low heat vegetable mass at least 2 hours. You need to stir all the time and make sure that the zucchini and onions do not stick to the bottom of the container.

Mix the boiled vegetables with mayonnaise and pasta, keep on the stove for another 20 minutes. Pour in vinegar, add sugar, salt and spices to the resulting mixture. Cook over low heat for another 10 minutes.

While squash caviar with mayonnaise and tomato paste for the winter according to this recipe with photo absorbs all the flavors, we sterilize the jars in the oven.

Place the prepared snack into hot containers, roll it up and turn it over. We insulate it with an old blanket, wait until it cools down completely, and take it into the cellar.

Spicy caviar with tomato paste and mayonnaise

The presence of hot, fragrant spices makes the usual recipe completely different, unlike standard preparations. Quantity hot pepper and garlic can be varied at your own discretion. Replace seasonings with ready-made tomato sauce various additives It’s not worth it - you can ruin the finished caviar.

Important: weight starting products indicated in peeled form, without peel and seeds.

Ingredients:

3 kg of zucchini of any variety;
10-15 cloves of garlic (the largest);
250 g tomato paste;
250 g mayonnaise (with the highest percentage of fat content);
1 tbsp. l. table salt;
100 g granulated sugar;
0.5 tsp ground hot paprika;
100 g refined oil;
2 tbsp. l. table vinegar 9%.

Preparation:

Wash and peel vegetables, cut them in large pieces.

We pass the zucchini and garlic together through a meat grinder with a fine grid.

Mix the resulting mass with paste, salt, spices, butter and sugar and place on the stove for 2-2.5 hours.

While the snack is being prepared, degrease and sterilize the jars and lids. This recipe with photo will make 7 half-liter containers.

As soon as the specified time has elapsed, pour vinegar into the squash caviar with tomato paste and mayonnaise for the winter, mix and put the hot mixture into jars.

We roll it up, turn it over onto a thick base and insulate it. We take it out to the cellar for storage within a day.

Caviar “Tender”

Thanks to the preliminary heat treatment Overripe vegetables that were removed from the garden too late will also be used.

Ingredients:

6 kg of zucchini;
1 kg of light onions;
250 ml refined oil;
500 ml of tomato paste from a trusted manufacturer;
500 ml of Provencal mayonnaise;
4 tbsp. granulated sugar;
4 tbsp. table vinegar 9%;
0.5 tsp. ground red pepper;
2 tbsp. table salt.

Preparation:

We wash the vegetables, remove peels, husks and seeds.
Shred the zucchini into small slices and place in a large saucepan. Pour in a little drinking water and put the workpiece on the fire. Boil the vegetables until soft and carefully drain off the excess liquid.
While the zucchini is cooling, finely chop the onion and fry in vegetable oil in sections until the pieces appear golden brown.
Grind the onion and caviar base in a blender or meat grinder.
Mix the puree with the remaining ingredients and cook over low heat for at least 2 hours.
While the caviar is languishing, we prepare the containers for canning - wash them and sterilize them in the oven. For this type of workpiece, it is better to use a dry type of disinfection. Excess water may damage the workpiece.
As soon as the caviar is ready, lay it out hot snack into jars and roll up immediately.
We turn it over onto an old terry towel and wrap it in a warm blanket.

After a day, we take the canned food into the cellar or basement.

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Squash caviar with mayonnaise, tomato sauce and carrots

A tasty addition to lunch with an interesting, piquant aroma. To prepare caviar, it is best to use Krasnodar sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

3 kg of young zucchini with soft skin;
0.5 kg of onion varieties;
1.5 kg carrots;
250 g Krasnodar sauce;
200 g of mayonnaise with the highest percentage of fat content;
2 tbsp. l. granulated sugar;
salt and ground black pepper - to taste.

How to prepare:

Wash the vegetables thoroughly in running water and dry on a towel. Cut into pieces convenient for a meat grinder or food processor.
Grind the peeled vegetables using a meat grinder. If you don’t have a meat grinder with a fine grid in your house, grind it raw ingredients again.
Salt, add sugar and mix. Let it sit for a few minutes and taste, the puree should be slightly bland, the remaining flavor notes will be added by the sauce and mayonnaise.
Place on the stove and cook for at least 2 hours. Stir regularly.
Add mayonnaise, seasonings and spices. If desired, you can pour in a few tablespoons of apple or table vinegar.
Simmer for another half hour over low heat while it cooks - prepare the containers for canning.
Place the prepared squash caviar with mayonnaise and tomato sauce into hot sterilized jars and roll up.
Turn it over onto a fabric backing and insulate it.

You can remove the workpiece for storage after a day.

Squash caviar in a slow cooker

For the lucky owners of this miracle unit, preparing a delicious appetizer from zucchini is not at all difficult. The main work consists only of preliminary preparation root vegetables and zucchini.

Ingredients:

4 kg of peeled zucchini of any degree of maturity;
120 ml refined oil;
150 g tomato paste;
250 g bell pepper;
500 g light onions;
400 g carrots;
360 g of mayonnaise with a high percentage of fat;
7 cloves of garlic;
ground black pepper, table salt - to taste.

Preparation:

We wash and clean all the vegetables. Place on a towel and dry to remove excess moisture.
Cut the prepared ingredients into large pieces and pass through a meat grinder.
TO vegetable puree add salt and oil, mix thoroughly.
Place the resulting mixture in the multicooker bowl, close the lid and turn on the “Stew” mode for 2 hours.
Add mayonnaise and tomato paste to the mixture, pour in vinegar. Turn on the multicooker for another 10 minutes.
After the beep, place the hot snack into dry-sterilized containers and roll up.
Turn it over onto a warm base and cover it with an old blanket.

If you don't love bell pepper, it can be removed from the recipe by distributing required weight for other ingredients, except mayonnaise and paste.

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Good afternoon, dear readers!

Autumn is good big amount vegetables Avid summer residents always have a lot of zucchini. Ripened zucchini can be stored for a long time, but not every city apartment has room for this.

Russian women are practical; we have adapted to making caviar from zucchini for the winter. There are many caviar recipes circulating among housewives. Zucchini in combination with spices, onions, carrots, and tomatoes give the preparation a unique taste.

The best recipes for squash caviar for the winter

As many housewives as there are in the country, so many recipes can be found. Everyone strives to bring something of their own into the cooking process. winter harvesting. Hence there are many recipes, each of which is good in its own way. Let's look at the best ones and take them into service.

There are people who add mayonnaise to everything, this recipe is just for them. In addition to mayonnaise, it requires tomato paste to prepare and enhance the taste. Caviar, prepared with love, is not inferior in taste to store-bought caviar, and usually surpasses it. Be sure to try this recipe.

Ingredients:

mature zucchini without peel - 2 kg;
turnip onion – 500 g;
250 g pack of mayonnaise;
200 g jar of tomato paste;
vegetable oil 5 tbsp. l or 80 ml;
table vinegar 9% - 6 tsp;
carrots, washed, peeled – 1 piece, approximately 200 g;
sugar – 1 tbsp. l with a small slide;
paprika – 1 tsp;
salt –2 tsp;
ground black pepper - ½ tsp.

Preparation:

We start the process with dishes, prepare: frying pans for frying vegetables, pots for cooking caviar. It is better if both have a thick bottom. Vegetables will cook (fry) evenly, and the quality of the caviar will be higher.

First you need to peel and grate the carrots. A large grater will do. You can immediately start frying the carrots over low heat. At this time, peel and chop the onion into cubes, pour into the pan with the carrots and simmer for 5 minutes, or a little more. Vegetables should not burn when fried.

Peel the zucchini from the peel and the inside with seeds. Chop into cubes of arbitrary size. Pour them into a saucepan, add a little salt and simmer over low heat for a few minutes. After the juice from the zucchini comes out, add the fried vegetables to the pan, stir and leave to simmer for 2 hours. Stir vegetables periodically.

When 1 hour 30 minutes has passed, pour into the pan liquid ingredients: butter, paste, mayonnaise. After 20 minutes, spices are used: vinegar, pepper, paprika. After 2 hours the caviar is ready. Take a blender, grind the vegetables to a tender consistency, boil again and remove from the stove.

Place hot caviar into ready-made, sterilized jars. Cover the jars with already boiled lids. If the jars will not be stored in the refrigerator for a long time, the workpiece may not be sterilized.

For long-term storage sterilization is required. Small jars are sterilized for 15 minutes.

After which all the jars need to be rolled up and cooled. Send them for storage in the cellar or on a shelf in the refrigerator.

Caviar with tomato paste through a meat grinder

Tomato paste combined with zucchini gives the prepared appetizer, beneficial properties. Eating caviar will benefit your health.

Ingredients:

onion – 500 g;
zucchini – 1.5 kg;
tomato paste – 2 tbsp. l;
garlic – 3 cloves;
carrots – 500 g;
vegetable oil – 6 tbsp. l;
medium salt without additives −1 tbsp. l;
sugar – 0.5 tbsp. l;
table vinegar 9%;
ground black pepper − ⅓ tsp.

Preparation:

Wash, peel and prepare vegetables well. The carrots should be grated. Chop the onion in any way: cubes, strips, whatever is more convenient. Peel the zucchini, remove the seeds and cut into pieces of any size.

All vegetables need to be stewed. Simmer in turns or in two pans at once. To prevent vegetables: zucchini, carrots, onions from burning, pour oil (2 tbsp) into the pan.

Time to stew the zucchini is 15 minutes. The zucchini becomes soft towards the end. It is more convenient to fry onions and carrots separately. It's much faster and the vegetables don't burn.

You can mix all the vegetables when the zucchini, onions and carrots are soft. To grind them you will need a meat grinder. It can be electric or manual. The type doesn't matter. The crushed mixture should be poured into a saucepan.

The pan must be covered while stewing. Add salt and sugar immediately. Simmer vegetables for at least 20 minutes. Do not open the lid of the pan while stewing. Stir the caviar with a wooden spatula during cooking.

Add garlic, pepper, pasta and table vinegar after 20 minutes. Continue stirring and simmering the caviar for another 20 minutes. After this time, you need to take an immersion blender and chop the vegetables.

The caviar is almost ready. Return the pan to the stove and boil the puree mixture for another 20 minutes, then pour it into clean, sterile jars.

Cover the jars with tires and lower them into the cellar. Caviar prepared in this way is stored in the cellar for about a year.

For many diseases fried foods prohibited. Diet caviar, prepared without frying, is suitable even for sick people. To prepare it, you will need any type of meat grinder.

Ingredients:

turnip onion – 500 g;
sugar – 3 tbsp. l;
carrots – 1 kg;
zucchini – 3 kg;
vegetable oil 0.5 l.

Preparation:

The dietary preparation is prepared quickly. Part of the time will be spent preparing the vegetables. They must first be washed, dried and cut into arbitrary pieces. The resulting pieces should go into a meat grinder.

Pour the vegetables chopped in a meat grinder into a saucepan with a thick bottom. Sugar, sunflower oil and salt should be added to the vegetables and mixed well. First bring the mixture to a boil while stirring, then, reducing power, cook for a whole hour.

Boil the caviar for another 20 minutes, do not forget to add tomato paste to the pan. Simmer vegetables with it for at least 20 minutes. While the workpiece is on the stove, you need to prepare clean, sterilized jars and lids. Pour the caviar into jars, seal them and store them.

This recipe can be used by those who like the taste of caviar prepared industrially, according to GOST. Older housewives claim that this is exactly the taste of “Soviet” store-bought caviar. The composition is simple and easy to remember. Cooking is even easier.

Ingredients:

half a large onion or one medium-sized one;
medium-sized carrots - 1 piece;
yellow bell pepper – 1 piece;
medium zucchini - 1 piece;
vegetable oil;
tomato paste – 2 tbsp. l.

Preparation:

Vegetables, excluding carrots, must be peeled and cut into small pieces. It is preferable to grate carrots coarse grater. To stew vegetables, you should take a large-diameter frying pan, first pour sunflower oil into it, then pour in the chopped vegetables.

Mix everything and simmer for at least 20 minutes. Add tomato paste to the softened vegetables according to the norm and stir it well. Simmer for another 15 minutes.

You will need a blender to ensure that the caviar turns out according to GOST standards, that is, homogeneous and crushed as much as possible.

Zucchini caviar, prepared like store-bought caviar, is stored in the refrigerator for a short time. She may be great side dish for main courses or filling for hearty morning sandwiches.

When there is a mountain of zucchini in the pantry, any housewife has a reasonable question. How easy, quick and yet delicious it is to make caviar from them. Since there are a lot of vegetables, the volume of the preparation will be large, and cooking will take only 60 minutes.

Ingredients:

zucchini without peel and seeds – 6 kg;
carrots – 3 kg;
onion – 1.5 kg;
tomato paste – 500 ml;
medium non-iodized salt – 6 tbsp;
sugar – 15 tbsp. l;
vegetable oil – 3 tbsp.

Preparation:

The first thing you need to do is wash the vegetables in running water, peel them, chop them, and grate the carrots. Cut the zucchini into cubes, the onion into half rings. Let's take it thick-walled pan(large) and pour all the vegetables into it.

Simmer everything slowly for about 40 minutes. To prevent the chopped vegetables from burning, you need to add 1 tbsp. water. After 40 minutes, fold it back vegetable stew in a colander. This is necessary to drain excess liquid.

Return the vegetables from the colander to the pan, puree them with a blender, and then add to the vegetable mixture:

oil
pasta
sugar

Caviar, even without vinegar, will be stored for a long time. Vegetable oil will serve as a preservative.

Sterilize the jars for the preparation. Spread the caviar and roll it up.

This simple recipe is for women on a diet and involved in fitness. It is very easy to prepare, and most importantly very fast. The recipe contains garlic, so the health benefits are double. The caviar turns out to be quite spicy because we cook it with pepper.

Ingredients:

zucchini – 1 kg;
tomatoes – 2 pcs;
bell pepper – 3 pcs;
onion – 2 heads;
tomato paste – 2 tbsp. l;
garlic – 5 cloves;
vegetable oil – 3 tbsp. l;
carrots – 2 pcs;
salt;
ground black pepper;
dill.

Preparation:

Cooking in a slow cooker is a pleasure. Place your groceries, choose a routine, and go about your business. Therefore, the recipe for caviar in a slow cooker without mayonnaise is one of the easiest recipes.

First, cut into cubes:

carrot;
zucchini;
peppers.

Dump everything into the bowl and mix. Pour in pepper, dried dill, and salt. Set the multicooker to stewing mode. Cooking time 1 hour. By the end of this hour, chop the tomatoes, garlic and add to the vegetable mass.

On the multicooker, find and set the “cooking” mode, set the caviar cooking time to 1 hour. After turning off the multicooker, remove the bowl from it. Cool the contents and grind with a blender. Place the preparation in sterile jars and store them.

Sterilization of workpieces extends service life. Let's try to prepare the recipe without sterilization. Its whole trick is in the gradual stewing of vegetables. We clean, wash and chop the vegetables as usual. We will consider the amount of vegetables for caviar below. Exit finished product three 0.5 liter cans.

Ingredients:

zucchini – 1.2 kg;
onion – 300 g;
bell pepper – 150 g;
carrots – 300 g;
tomato paste – 70 g;
garlic – 3 cloves;
vinegar 9% - 4 tbsp. (taste);
sugar – 1.5 tbsp. (taste);
salt;
pepper;
vegetable oil.

Preparation:

You will need a large diameter saucepan. Pour vegetable oil into the bottom. While the oil is heating, chop the onion into cubes and pour it into a cooking container. While the onion is stewing for 5 minutes, cut the carrots into strips and place them in a saucepan.

We cut the pepper and send it after the carrots. After 10 minutes you need to drain the zucchini. By this time it needs to be peeled and cut into cubes. Vegetables along with zucchini, salt and pepper need to be simmered for 15 minutes.

Next comes the pasta. Stew the caviar with it for 15 minutes and the preparation is almost ready. Move the saucepan off the stove, pour all the sugar into it, add required quantity vinegar, stir, simmer for 10 minutes. Later pour the mixture into clean, sterile jars.

Recipe without vinegar

This recipe is very simple and suitable for people with stomach problems because it is prepared without vinegar.

Ingredients:

zucchini (2 kg);
carrots (1 kg);
sweet pepper (1 kg);
tomatoes (1 kg);
garlic – 3 heads;
salt (1 tbsp);
sugar (2 tbsp);
ground black pepper;
vegetable oil.

The output should be at least five 0.5 liter cans.

Cooking process:

We begin the process of preparing caviar by processing the zucchini. First you need to remove the peel and seeds, cut the pulp into cubes, grind in a meat grinder and put in a sieve. Also chop the peeled onion in a meat grinder.

Meanwhile, heat the frying pan, add oil, add all the onions and start frying. Cut the pepper into cubes, fry, place in a colander to drain the fat. Pour boiling water over the tomatoes, remove the skin, chop finely and add to the vegetables.

Place vegetables in a saucepan. Pour in 0.5 tbsp. oil and simmer for an hour. Then add all the spices except garlic, mix and simmer for half an hour. Add garlic, then simmer the caviar for another 30 minutes. Stir the mixture all the time.

Store workpieces in sterile jars in a refrigerator.

For long-term storage, you can prepare a preparation with vinegar using this particular recipe. At the end add vinegar essence 0.5 tsp

Finger-licking caviar

It is by adhering to this recipe that you can easily prepare tender, delicious caviar. She will look beautiful, yellow, elegant. And the taste is always amazing.

Ingredients:

1.5 kg of zucchini;
750 g carrots;
400 g onions;
1.5 tbsp. l tomato paste;
150 ml vegetable oil;
3.5 tbsp. l sugar;
1.5 tbsp. l salt;
0.5 tsp pepper;
0.5 tbsp water.

Cooking process:

We clean the vegetables and wash them thoroughly. Cut the zucchini and onion into cubes. Three carrots on a grater. We put the saucepan on the fire, heat it, pour water into it, pour the vegetables into it. From the moment of boiling, simmer for 40 minutes. To drain excess liquid, the vegetable mass must be drained in a colander.

When the liquid has drained, return the vegetables to the saucepan. Pour all the spices into it and continue to simmer the caviar for 15 minutes, stirring constantly. After this, place the workpiece in jars, which are pre-scalded with boiling water and heated in microwave oven. Roll up the jars and put them under a “fur coat” for a day. The cooled jars can be placed in the cellar or placed in the refrigerator.

Delicious squash caviar, the taste of childhood - video

From large quantity recipes, you can choose one, cook delicious and useful workpiece for the winter. Caviar prepared in compliance with all the rules will be stored for a long time and retain its taste until spring. A jar with tasty contents will come in handy when guests are on the doorstep or you’re just too lazy to cook.

Oh, this squash caviar with mayonnaise... For several years the recipe for this haunted me vegetable snack for the winter - it was the presence of mayonnaise in the composition that bothered me. However, I took it and prepared it, despite the more than mixed reviews in the virtual culinary communities about this dish. Well, what can I say: it turned out tasty, tender, aromatic... but first things first.

So, why is squash caviar and mayonnaise nonsense for many? First of all, what is mayonnaise? That's right, this is a COLD sauce, which is usually prepared based on egg yolk and vegetable oil. I won’t write down the composition further, since that’s not the point. The fact is that mayonnaise is not a priori intended for heating - it is served cold, but here we add it to the boiling vegetable mass and then simmer it...

In general, having combed through more than a hundred (or even more) articles about the dangers of heating mayonnaise, I have not found a single adequate justification for the dangers of heat treatment of HOMEMADE mayonnaise. Yes, it’s homemade, since I don’t use store-bought, but I’ve been preparing this for a long time cold sauce on one's own. Well, what can happen if you heat a homogeneous and smooth emulsion of yolk, butter, salt, sugar, mustard and lemon juice? Nothing! Nothing except that homogeneity will remain a thing of the past: the sauce will separate - the yolk will curdle, rejecting vegetable fat. You can do it squash caviar With egg yolk, and then all the same ingredients according to the recipe.

A few words about heating INDUSTRIAL mayonnaise. Everything is more complicated here. Included store bought sauce besides natural ingredients There are also a number of additives (such as preservatives, stabilizers, emulsifiers, flavor and aroma enhancers, etc., etc.), which actually form certain substances during heat treatment that adversely affect human health. I can’t say anything specific, since all these conclusions are only based on the articles I’ve read, but it’s worth thinking about. This is where I’ll end the demagoguery about mayonnaise.

I’ll continue, perhaps, about the squash caviar itself and its preparation. So, in addition to the zucchini themselves, the recipe includes a sufficient amount of fresh onions, which we will fry separately. Thanks to this method, the finished caviar will be incredibly aromatic, it will have a completely different taste than chopping all the vegetables and simmering them together. We will also fry the zucchini in pieces - this will not only shorten the time for stewing the caviar, but also add aromatic notes.

Many cooks prepare squash caviar with tomato mayonnaise, but I prefer to use tomato paste. This is a concentrate, due to which the taste of the finished vegetable snack becomes richer, the color more saturated, and you need to stew the caviar less (there is no need to evaporate the excess liquid from the tomatoes for a long time).

From the specified amount of ingredients used, 1.5 liters of ready-made squash caviar with mayonnaise is obtained. I indicated the weight of vegetables in already peeled form. Apple vinegar you can safely replace it with wine or table wine (take a little less), and fresh garlic- dry (half a teaspoon is enough).

Ingredients:

(1.5 kilograms) (300 grams) (150 grams) (100 grams) (100 milliliters) (1 tablespoon ) (1.5 teaspoons) (2 cloves) (1 tablespoon )

Cooking the dish step by step with photos:

You need to cook squash caviar in a thick-walled container, as the vegetables may burn during the stewing process. Pour 100 milliliters of refined vegetable oil into a pan and heat it. In the meantime, peel the onion (I give 300 grams peeled), after which we cut it into arbitrary pieces, not very finely. Place the onion in hot oil and fry until soft, beautiful golden color and characteristic aroma - over medium heat without a lid for about 10-12 minutes. I hope you understand that time is in this case- a very relative concept. This is how much it takes me, but you may need more or less (depending on the diameter of the dish, the size of the vegetable pieces, the strength of the fire...).

While roasting onion, let’s not waste time and prepare the zucchini. If your vegetables are young, you can simply wash them, dry them and chop them fairly large pieces along with the peel and seed germs. Although my zucchini is not old, its seeds have already formed, so I removed them. Also, the skin wasn't very pretty either, so I peeled it off thinly with a vegetable peeler. For this recipe for squash caviar with mayonnaise, we take 1.5 kilograms of prepared vegetables.

There was a decent amount of oil left in the pan (almost as much as there was). Place the zucchini pieces in a bowl and fry them over high (!) heat without a lid for 10 minutes, stirring a couple of times during this time.

Don't expect the zucchini to turn golden without any breading (batter or flour). The vegetable slices will initially only slightly brown, after which they will begin to release juice - this is how it should be.

When the zucchini is half cooked and becomes translucent, add pre-fried onions to it. Stir, cover the pan with a lid and simmer over medium heat for about 15 minutes. During this time, the zucchini will release even more juice and the onions will stew in it. Don't forget to open the lid a couple of times and stir everything.

As a result, you get this light, homogeneous mass. Essentially this is squash puree soup, which just needs to be seasoned and you can eat it. But we are preparing squash caviar for the winter. Of course, if you don't have an immersion blender, you'll have to put everything into a food processor and grind it. But anyway, this recipe does not require pre-grinding raw foods through a meat grinder or in a food processor - we prepare vegetables in the form of pieces, only then chop them!

Mix everything, cover the pan with a lid and simmer the squash caviar for another 15 minutes over low heat (closer to low). During the stewing process, the caviar will spit very strongly (it will fly to the ceiling!), so it is important to cover the dish with a lid. In order to mix the mass, remove the pan from the stove and let it stand for a few seconds - only then remove the lid. When the caviar is stewed, it’s time to add our signature ingredient - mayonnaise. And then a surprise awaits you, I would say, an unpleasant one - when this sauce gets into the hot mass, it will instantly curdle, separate and go in pellets.

Don't worry - we have a blender, thanks to which we turn everything into homogeneous mass. Literally a few seconds and mayonnaise completely dissolves in the general vegetable mixture. Close the dish with a lid and simmer the squash caviar over low heat for another 10 minutes. Don't forget to stir it!

At the end of cooking, add salt, sugar, vinegar and ground black pepper. If you want, season the future squash caviar with mayonnaise hot pepper. Don't forget that you should adjust the amount of salt and sugar to your own taste - I have the proportions that I personally like. It should also be taken into account that mayonnaise is quite salty sauce, and in tomato paste Quite a lot of acid. That's why you always try what you cook! Mix everything and let it simmer under the lid for another 5-7 minutes.