Vinaigrette with mayonnaise - a delicious dish that is suitable for daily use and a festive feast. Salad is a traditional Russian dish, although its name was borrowed from the French language. The dish first appeared in Russia in the middle of the 19th century, after it became fashionable to prepare vegetable salads. In order to interrupt the taste of root vegetables included in the recipe, Russian cooks began to use a dressing consisting of vegetable oil and a weak solution of vinegar. For the same purpose, salted vegetables are added to the salad.
What is included in the vinaigrette recipe?
A feature of the salad is that during cooking there are no strict requirements for the ratio of ingredients, so every time it gets a new taste. The classic recipe for vinaigrette with mayonnaise includes:
- boiled and chilled vegetables - beets, potatoes, carrots;
- any pickles - sauerkraut or pickles, mushrooms, capers (one of these products or several);
- dressing - a mixture of vegetable oil (usually unrefined) with a weak solution of vinegar or lemon juice or mayonnaise.
It is believed that boiled eggs should be present in a classic vinaigrette, if desired, you can add durum apples, canned green peas or canned beans, which must first be washed to wash off the mucous liquid. In some recipes, salted herring is added instead of sauerkraut, while the amount of potatoes is slightly increased.
Features of making salad
In order to prepare a delicious vinaigrette with mayonnaise, you need to follow some rules:
- all root vegetables are boiled in a peel (each type in a separate bowl) or baked in the oven;
- only cold vegetables are used for slicing;
- so that all the ingredients of the salad are not stained, the beets are first cut into small cubes and mixed with a few drops of vegetable oil;
- the ratio of vegetables in the vinaigrette is arbitrary, but the best taste is obtained if all the ingredients are laid in an equal volume, only the amount of onion can be slightly increased;
- mayonnaise dressing is prepared separately by adding a small amount of lemon juice to the sauce.
To mix the ingredients, you need to use porcelain, glass or enameled dishes, the use of metal bowls is not allowed, since vegetables in them quickly oxidize and lose their taste. Vinaigrette with mayonnaise can not be stored for a long time, so it is prepared before use.
How to cook vinaigrette with mayonnaise (recipe with photo)?
For the preparation of vinaigrette, onions, potatoes, beets, carrots, barrel cucumbers and green peas are needed in equal volumes. For salad dressing, mayonnaise is used. To improve the taste, a few drops of lemon juice are added to it. Salt and pepper are laid to taste.
At the first stage, it is necessary to thoroughly clean the root crops from dirt and boil them in water without removing the peel, then drain the water and leave it for a while to cool. Do not fill vegetables with cold water, because they absorb moisture, which worsens the texture and taste of the salad.
The cooled potatoes and carrots need to be cut into cubes. Beets are cut separately and a few drops of vegetable oil are added so that it does not stain the remaining vegetables. Onions and cucumbers are cut in the same cubes.
Vegetables are combined in a salad bowl, green peas are added, the salad is seasoned with mayonnaise with lemon juice and mixed.
Vinaigrette with herring
For vinaigrette with herring and mayonnaise, you need to boil 3 medium-sized potatoes, 1-2 carrots, bake one beet in the oven. You will also need: one large salted herring, a large head of onion, a couple of pickled cucumbers, a glass of strong black tea, mayonnaise for dressing.
First prepare the herring. It is cleaned of the skin and bones, after which the fillet is poured with strong tea for 30-45 minutes. While the herring is soaked, beets, potatoes and carrots are boiled. Then the vegetables are cooled, peeled and cut into cubes, and herring in pieces. When slicing cucumbers, the resulting liquid is drained, the onions are finely cut and the ingredients are put in a bowl or salad bowl. Dress vegetables with mayonnaise, mix, when served, decorate with a sprig of greenery.
Puff vinaigrette recipe
Puff vinaigrette has an unusual taste. To cook it, you need to bake 1 large beet in the oven, boil 2-3 potatoes and 3 medium carrots in their uniforms. In addition, you will need: 200 g of boiled lean meat, 4 boiled eggs, 1 onion and mayonnaise. Potatoes, carrots and beets should be grated in a separate bowl, finely chop the onion, chop the meat with a knife, and crush the eggs with a fork.
Next, lay out the components in a salad bowl in layers, each layer smeared with mayonnaise. First, lay a layer of potatoes, then a layer of meat, on top of it - onions, cucumbers, eggs, carrots and beets. The top layer is sprinkled with chopped herbs or chopped egg.
How to cook vinaigrette with prunes?
You can make a delicious vinaigrette with mayonnaise if you add a little prune to the recipe. To prepare it, you need to boil 6 pieces of medium-sized potatoes and 3 pieces of beets and carrots. In addition to the salad, you will need 3 pickled cucumbers, about 150 g of sauerkraut and well-squeezed cabbage, 1 large or 2 medium onions, 100 g of prunes, mayonnaise for seasoning the salad, salt and black pepper. Before cutting vegetables, prunes should be thoroughly washed and poured with boiling water for 15-20 minutes to make it soft.
To prepare a salad, vegetables are cut into cubes, squeezed cabbage is chopped with a knife, prunes are cut into small pieces. Sliced vegetables need to be put in a bowl, pepper a little, add 2-3 tablespoons of mayonnaise and mix thoroughly. If necessary, you can salt a little.
Vinaigrette with sauerkraut and egg
Classical recipes include vinaigrette, which includes boiled eggs. The salad has a pleasant acidity and is more satisfying than with the usual version of cooking. To cook it, you will need 2 beets, 3 pieces of pickles, potatoes and eggs, 1-2 carrots, a jar of green peas, 100-150 g sauerkraut, a large onion, a little lemon juice, mayonnaise for dressing, greens.
The beets are washed well and baked in the oven in foil. Potatoes and carrots must be washed in running water and boiled in a peel, then cooled and peeled. Peeled vegetables need to be cut into cubes and put in a bowl, chopped cucumbers and onions are added there. Boil the eggs, then cool, peel, cut into cubes and put to vegetables. The cabbage is washed and squeezed before being cut into small pieces. Pour the brine from green peas and spread the contents of the can to the rest of the products. After that, the vinaigrette is seasoned with mayonnaise and sprinkled with chopped herbs.
What is the benefit and harm of vinaigrette?
Vinaigrette is useful in that it contains a lot of fiber and minerals that are necessary for a person and contribute to improving the intestines. It is prepared from baked or boiled vegetables in a peel, due to which a significant part of vitamins is stored in them. In addition, the vegetables that make up the salad contain calcium, which is necessary to strengthen bone tissue.
But sometimes vinaigrette can be harmful. The sauerkraut included in its composition is contraindicated in case of gastric ulcer, gastritis, colitis, and intestinal diseases. Cucumbers prepared with the addition of vinegar have the same harmful effect, so it is better to choose barrel cucumbers for salad. It should be borne in mind that vinaigrette is a perishable dish, so you should not cook it for the future, so as not to get an intestinal upset. Those who have diabetes are advised to limit their salad intake, as the vegetables it contains increase the blood sugar concentration.
In general, we can say that salad with mayonnaise is a dish due to which they quickly and permanently satisfy hunger and get the necessary supply of strength and energy.