Have you been firmly convinced all your life that dishes that include mayonnaise in your composition are short-lived? The time has come to reject the outdated stereotypes. An original recipe for zucchini caviar with mayonnaise will help you prepare a delicious snack for the winter. It differs from the store more delicate structure. The taste of mayonnaise “smooths out” the sharpness of vegetables, and the garlic shade gives it piquancy. For this homemade workpiece, you can take any zucchini (and zucchini), the main thing is that they are not very old. If we decide not to count calories and add mayonnaise to the dish, we will be consistent. Take one of the fatty grades, or better yet, a home-made sauce.
The recipe “Zucchini caviar with mayonnaise" is found in many cookbooks and each time with variations. You can add carrot to the dish, then it will get a slightly sweet taste. The old Soviet folio strongly recommends not using tomato paste, but Krasnodar sauce. If you could not get it, you can use overripe tomatoes for caviar, supplementing them with pepper (preferably black), laurel leaves and garlic. Recipes vary with each other and with some details in the preparation.
According to one of them, three kilos of zucchini and five onions should be peeled and the pulp should be passed through a meat grinder. Add a glass of mayonnaise and tomato paste. Pour in about one hundred and fifty grams of vegetable oil and put on fire, stirring occasionally, for an hour. After that, without removing from the stove, add half a glass of granulated sugar, two tablespoons of salt, a pinch of ground black pepper and a bay leaf. Boil another hour. After that, the recipe for zucchini caviar with mayonnaise advises you to catch a leaf of laurel, and put the contents of the pan hot into banks (which must be sterilized in advance) and then roll it up. Turn containers upside down and cover with a blanket for a day.
The preparation of squash caviar with mayonnaise according to the following recipe is slightly different in technology and components. For example,
apple puree is used together with tomato paste
. First, squash zucchini, carrots and onions (in a 2: 1: 0.5 ratio) through a meat grinder. Sprinkle vegetables with a quarter glass of sugar, a spoon of salt and set on fire. When it boils in a pan, tighten the gas to a minimum and simmer for two hours, stirring regularly. Pour 200 g of mayonnaise, tomato paste and applesauce, sprinkle with spices. Sprinkle with vinegar: if 6%, then three spoons, if 9%, then two. After that, simmer another half hour. Roll up in jars and store in a cool place.
But the following recipe for zucchini caviar with mayonnaise suggests wiping separately a kilogram of onion to a pulp state, and chop the zucchini (6 kg) in a blender and throw it on a sieve to drain excess moisture. Pour 200 ml of refined sunflower oil into the cauldron and, when it warms up, send the onion there. We are waiting for the appearance of a golden hue and add the squeezed gruel from the zucchini. After two hours of stewing, add half a liter of mayonnaise to the cauldron, the same amount of tomato paste, sugar, salt and black pepper. After another 30 minutes, pour the vinegar and put it in the banks. By the way, this recipe for squash caviar with mayonnaise will allow you to enjoy a delicious snack immediately. But in this case, you do not need to add vinegar - just cool it.