Olivier French recipe. Classic Olivier Salad - French Recipe

I want a holiday ... And what is a Russian holiday without the famous Olivier salad. This salad itself on the table already creates a festive atmosphere. But as you can judge by the title of the article, we will talk about the REAL Olivier salad. It is about the one invented by the famous nineteenth-century Moscow restaurateur Lucien Olivier. French by birth, but Russian by spirit. Yes, yes, it was from Russia that Olivier salad came to Europe, and not vice versa, as is commonly believed. First, a little history.

History of Olivier salad

That's how it should be written with a capital letter, I think this is the name. The great culinary specialist and owner of the famous Moscow restaurant "Hermitage", in addition to the salad named after himself, invented many dishes and technologies for their preparation, including the famous Provencal mayonnaise, adding mustard to the traditional mayonnaise sauce. His creations form the basis of the "pillars" of Soviet (and why dissemble - and modern) cooking - "Books about healthy and delicious food"and" Cooking. In a word, genius.

But back to the Olivier salad. According to the original idea, it was not supposed to be a salad at all, but a gourmet dish - “Game Mayonnaise”. Boiled fillet of hazel grouse and partridge, cut and laid out mixed with jelly from the broth, was located next to a picturesque composition of crayfish necks and slices of veal tongue. This splendor was crowned by a pyramid of boiled potatoes and gherkins towering in the middle, decorated with slices of hard-boiled eggs, which was supposed to serve exclusively for decorating the dish! Naive... I can imagine his horror when he saw how the Russian "ignoramuses", having mixed the exquisite "Mayonnaise from game" into one conglomerate, piss it with the greatest pleasure. In protest, literally, the next day, he contemptuously mixed all the ingredients in a pile and poured plenty of mayonnaise. The success was resounding!!! "Game Mayonnaise" passed away safely, giving way to a completely new dish that has been a success all over the world for more than a hundred years. By the way, among the bourgeoisie, they call it “Russian salad”. This is how the habit of Russian people for a plentiful snack “with vodka” and complete contempt for culinary aesthetics gave life to this dish. The story of Olivier salad, by the way, reminded me of something, which also appeared due to chance. The recipe for a real Olivier salad, its creator took with him to the grave (Lucien Olivier died in 1883, at the age of 45). Over the years, his offspring completely changed the ingredients, and from the real Olivier salad there was only mayonnaise, eggs and yes (pickuli in the original). The main products that were part of it were in plain sight and did not represent secrets, but the composition and recipe of special seasonings was known only to Olivier himself, who prepared them in a closed room and kept them secret. At the beginning of the 20th century (1904), in the same "Hermitage" they made a "reconstruction" of a real Olivier salad. Of course, it was not the same, but very close. So what was included...

Real Olivier salad - recipe

Ingredients:

• Two boiled hazel grouse (fillet)
• Boiled veal tongue.
• One hundred grams of black caviar (pressed)
• Two hundred grams of fresh lettuce
• Boiled crayfish (25 pcs.) or a can of lobsters
• Approximately 250 grams of pickled pickles (very small cucumbers)
• 250 grams of soy kabul (this is such a sauce-paste, now not produced, in Soviet time corresponded to it - sauce "Southern" and "Moscow")
• Two fresh cucumbers
• One hundred grams of capers (these are such prickly things, they pickle flower buds)
• Five hard-boiled eggs

What's up!? But that's not all! This Authentic Olivier Salad in a bourgeois way, you also need to fill it with special mayonnaise. The one for sale is no good. To prepare the “bourgeois” Provence sauce, you need to take French vinegar and add it to a mixture of two egg yolks and four hundred grams of Provence olive oil. But the technology is simple, as for the usual.

Everything is so simple ... I wonder what the “basin” of such a real Olivier salad will cost for the holiday?

At the same time, I have given here only the components of a real Olivier salad. The technology of its preparation is still the same procedure! If anyone is interested, I will describe it. Order...

classic salad Olivier with meat is another symbol of the New Year, which we are accustomed to seeing on the festive table. But few people know that the author of this dish is the French chef Lucien Olivier, who opened the Hermitage restaurant in Moscow in the middle of the 19th century. His signature appetizer Olivier made from partridge and hazel grouse meat, with the tongue of a young calf, crayfish necks and a layer of broth jelly, gathered gourmets from all over the capital at the restaurant. The meat basket was filled with boiled potatoes, eggs, gherkins, capers, olives and poured delicious mayonnaise made according to a unique author's recipe. Many tried to find out the real French recipe for the classic Olivier salad, but Lucien kept his tricks a secret. Over time, Russian chefs adapted the overseas appetizer to our reality, and in Soviet times, a recipe for Olivier with boiled sausage appeared, which instantly took root and became popular. Interestingly, modern Olivier has lost its French roots and is known abroad as "Russian salad".

How to cook a classic Olivier salad

In the past, Olivier salad was associated with prosperity, so the housewives always prepared this appetizer for the New Year's table. Step by step recipe classic Olivier looks very simple. First, potatoes are boiled in their skins and hard-boiled eggs, and when the products have cooled, they are peeled and cut into cubes. Pickled cucumbers with cut off tails are cut into cubes, boiled meat (beef, chicken, turkey) is crushed, liquid is drained from a jar of peas, onion finely chopped. All ingredients are mixed in a salad bowl and seasoned with mayonnaise. Despite the fact that the classic Olivier is prepared with meat, as it was in the original recipe of the French culinary specialist, doctor's sausage can also be considered a variant of the classics.

The number of products is calculated based on the number of eaters and taste preferences. Some like more meat, some don't lay eggs, and some add twice as many potatoes. The composition of the classic Olivier salad includes 400 g of meat or sausage, 5 medium-sized potatoes, 5 eggs, 4 pickles, a can of green peas, 2 medium onions and 200 ml of mayonnaise. The classic calculation of potatoes and eggs is simple - there should be exactly as many of them as there are guests at the table. You can also put boiled carrots, dill and green onions in the salad.

A new take on the traditional Olivier

Interestingly, the well-known salads "Winter", "Meat" and "Capital" are variations. However, the classic Olivier can be turned into a real delicacy if you replace the meat with shrimp or fish, such as salmon. This is quite acceptable, besides Lucien Olivier also used seafood. Some Olivier recipes contain apples, oranges, pomegranates, pickled or fried mushrooms, avocados, arugula, lettuce, any delicious smoked fish, red caviar, beets and even raw cabbage, which is added to Olivier in some regions of Ukraine. The Italians cook "Russian salad" with green beans, the Germans - with smoked sausage, the Americans - with tuna and canned corn, the Spaniards - with crab sticks and asparagus. In Bulgaria, they add ham or salami to Olivier, in Iran they use meat salad as a filler for sandwiches, and the Greeks, Serbs and Poles generally prepare this snack without meat.

A few secrets of cooking Olivier

It is difficult to cut the meat beautifully, but to make the salad look more aesthetically pleasing, first cut the meat along the fibers and only then chop it across. Do not overcook potatoes, otherwise instead of cubes it will turn out mashed potatoes. Of course, it will not spoil the taste of the salad, but the aesthetics will suffer. By the way, potatoes and carrots should be more than other components of the salad. Rustic eggs with bright yolks and halves of quail eggs look very beautiful in Olivier.

Try not to take large pickled cucumbers, otherwise there will be seeds in the salad, and it is better to remove the skin from hard cucumbers so that the olivier turns out to be tender and pleasant in taste. Put the sliced ​​cucumbers in a colander or sieve to drain excess moisture. Instead of pickles, you can take pickled or fresh cucumbers, which are often mixed together. Pickled patissons also give a piquant salty taste to the appetizer. In general, experiment!

When using fresh onions, pour boiling water over them after chopping to remove bitterness, otherwise the salad will have a sharp taste. You can make mayonnaise yourself by adding spices for flavor - it's not only tasty, but also healthy. If you are on a diet, replace the sausage with veal or chicken breast, and mayonnaise - low-fat sour cream or yogurt.

For non-standard, cut the ingredients not into cubes, but into strips - it will be very unusual. And most importantly, you should dress the salad with mayonnaise immediately before serving, otherwise it will lose its freshness. You can put a little horseradish and mustard in the dressing. Olivier is decorated with greens, green peas, curly slices of meat and vegetables, beautifully chopped eggs.

Recipe: Not Quite Classic Olivier with Meat

Cut into thin slices 300 g of boiled veal tongue, mix with 3 boiled potatoes and 3 boiled eggs, cut into cubes. Add thin half rings of 2 onions, finely chopped red bell pepper, any greens and mix with the sauce.

We prepare the sauce like this: beat 2 eggs with 2 tsp. salt without a slide, add 2 tbsp. l. milk and beat again. Next, add 2 tbsp. l. vegetable oil and 1 tsp. sugar, mix well and dress the salad.

Olivier is prepared from simple, affordable and inexpensive products. Therefore, you can safely serve Olivier on the New Year's table, and to make the salad seem more festive, diversify it with interesting ingredients. Your family and guests will appreciate this delicious, mouth-watering and beautiful dish, because Olivier never gets bored!

Olivier is a popular salad among the people and it suffered the fate of many popular dishes - copying recipes and creating various author's variations. Let's try to figure out what it is, a real Olivier salad?

Let's start with the fact that the salad recipe was invented and prepared by chef Lucien Olivier, back in the 19th century. Russian Empire. Real recipe Lucien Olivier never revealed his salad to anyone, but the people fell in love with the salad so much that attempts began to recreate it, based on the ingredients included in the composition. Our website describes the procedure for preparing a salad according to, but this is only an alleged copy of the recipe, although quite successful according to contemporaries.

Another part of the people under the expression "Real Olivier" means a salad prepared in Soviet times for New Year's feasts, namely - and this also has an explanation. The fact is that the Olivier salad prepared by Lucien Olivier in the Hermitage was very tasty, but due to the elite status of the institution, it was available only to a few, and in the Soviet years, when boiled sausage appeared and became available to a wide range, they began to make something like Olivier salad itself, but replacing expensive ingredients with cheaper ones. This cheapened salad was popularly called Salad Olivier, although it is directly related to original recipe Olivier salad with sausage does not have.

Stores with culinary departments now also sell Olivier with boiled sausage, and most likely, under the expression "Real Olivier", many people understand this particular salad with sausage and peas.

For clarity, here is a list of ingredients in the original Lucien Olivier salad and in the Olivier salad, which began to be cooked in Soviet times and continues to be cooked to this day.

Lucien Olivier Salad Ingredients:

• Fritillaries - 1/2 piece
• Potatoes - 3 pieces
• Cucumbers - 1 piece
• Salad - 3-4 leaves
• Provence - 1.5 table. spoons
• Cancer necks - 3 pieces
• Lanspic - 1/4 cup
• Capers - 1 teaspoon
• Olives - 3-5 pieces

Ingredients for modern salad "Olivier with sausage":

• Boiled sausage "Doctor" - 500 g
• Potatoes - 4 pieces
• Carrots - 2 pieces
• Eggs - 4 pieces
• Fresh cucumbers - 4 pieces
• Canned green pea- 500 g
• Mayonnaise "Provencal" - 200 g
• Greens - to taste
• Salt - to taste

Olivier salad, classic recipe which you will recognize has been a traditional dish for many years holiday tables. Surely its taste is familiar to you from childhood. Therefore, we offer you to learn the classic way and the secrets of its preparation, so that all guests give your culinary skills the highest score.

Olivier salad: a classic recipe

Olivier is not only the name of everyone's favorite salad. Today it is prepared according to the most different recipes, replacing the ingredients, their quantity and technology.

But few people know that Olivier salad came to us from France in the 60s of the XIX century. It was invented by Lucien Olivier, after whom the dish was named. He was the owner of the Hermitage restaurant, the pearl of which was this French salad.

The authentic Olivier recipe was a secret for a long time, because the chef did not reveal it to anyone.

But after his death, attempts to find out the secret ingredients and ways to combine them did not stop.

At the beginning of the 20th century, the original version of the recipe was restored through trial and error. It included the following ingredients:

• poultry meat (two hazel grouse);
• calf tongue;
• pressed sturgeon caviar with a rich taste;
• fresh lettuce leaves;
• boiled crayfish;
• pickles - vegetables pickled with vinegar;
• soy kabul;
• fresh cucumbers;
• unopened bush buds for seasoning, eggs and sauce.

But over time, the idea of traditional recipe has changed.

We owe this to the Soviet shortage, due to which housewives and chefs had to change the ingredients of the dishes to more affordable ones.

How to cook a real Olivier salad: secrets

These details will help achieve the desired result in the preparation of the salad:

• Although the recipes indicate the exact amount of each product, nevertheless, it varies depending on the preferences of the cook, the hostess and those whom she will treat.
• An important role is given to the aesthetics of the salad, so try to cut the meat beautifully. To do this, cut the meat along the location of the fibers. After that, grind it across.
• Chicken eggs can be replaced with quail eggs.
• Choose homemade eggs that have bright yellow yolks.
• To avoid large cucumber seeds during the meal, choose vegetables of medium and small sizes. If the peel of the cucumber is tough, it is better to get rid of it.
• You may like the combination of pickles and fresh cucumbers.
• So that onions do not taste bitter, pour boiling water over them after slicing.
• For those who are on a diet, you can use not mayonnaise, but sour cream or yogurt without filler as a dressing. Do this just before putting it on the table.

Traditional dressing for real Olivier

The traditional salad dressing is called Provence. To make this sauce, you will need:

• olive oil - 4 tbsp. l.;
• quail eggs - 5-6 pcs.;
• fat sour cream - 2-3 tbsp. l.;
• lemon juice - 0.5 tsp;
• mustard - 1 tsp;
• sugar - a quarter of a teaspoon.

The cooking method is:

1. Beat egg yolks with butter until smooth.
2. Combine sour cream with the rest of the ingredients.
3. Whisk two mixtures.

Olivier salad is an exquisite and light dish that does not lose popularity.

To cook it according to the classic recipe, carefully study the recommendations. There will be a desire and opportunities - prepare.

Lucien Olivier at the end of the 19th century and was considered a rare delicacy. Lucien Olivier himself never passed on the exact recipe of his salad to anyone - this appetizer was very expensive at that time and its preparation for wealthy merchants brought considerable profit to the author.

The variations of the recipes of the original Olivier salad that have survived to this day are only replicas and attempts to recreate the taste of the famous salad.

In the book "A guide to learning the basics of the culinary arts" The 1897 edition lists the following Olivier salad recipe:

Olivier's original recipe

Ingredients for 1 person:

• Fritillaries - 1/2 piece
• - 3 pieces
• - 1 piece
• Salad - 3-4 leaves
• - 1.5 table. spoons
• Cancer necks - 3 pieces
• Lanspic - 1/4 cup
• Capers - 1 teaspoon
• Olives - 3-5 pieces

Step by step cooking recipe:

Cut the fillet of fried good hazel grouse into blankets and mix with boiled, not crumbly potato blankets and slices of fresh cucumbers, add capers and olives and pour over a large amount of Provencal sauce, with the addition of soy kabul. After cooling, transfer to a crystal vase, arrange with crayfish necks, lettuce leaves and chopped lanspic.

Serve very cold. Fresh cucumbers can be replaced with large gherkins. Instead of hazel grouse, you can take veal, partridge and chicken, but the real Olivier appetizer is prepared without fail from hazel grouse.

For the sauce: Provence mayonnaise should be made in French vinegar with 2 eggs and 1 pound of Provence (olive) oil.

According to others, the original Olivier salad recipe is as follows:

Preparation of Olivier salad according to the classic recipe of Lucien Olivier

The method of preparation, serving and serving is similar to the first recipe.

Rumors and facts

It is believed that originally Olivier came up with kil not a salad, but mayonnaise for vodka. The word "mayonnaise" has undergone linguistic changes - originally meant a dish seasoned with Provence sauce. It was Provencal sauce that subsequently began to be called mayonnaise. And on this dish was laid out the fillet of hazel grouse, lobsters, crayfish necks, fresh cucumbers, black pressed caviar. And all this was poured over with Lucien Olivier's own Provence sauce. And in the center of this large dish was his designer delight - a slide of potatoes, chopped eggs and gherkins.

As conceived by Lucien Olivier, there was no need to eat this “slide”. But soon the cook noticed that the guests were mixing its contents and eating with pleasure. Then he decided: if you want a salad, you will have it. The original Olivier salad recipe was different from the current one. “It included the grouse fillets I mentioned, lobsters, crayfish necks - whole line ingredients - and all this was seasoned with Provencal sauce.

There are other versions of the "Real Olivier Recipe", however, based on the list of ingredients and comparing them with those that have survived to this day historical facts They don't inspire confidence.