Mayonnaise sauce with gherkins. Mayonnaise sauce for fish, chicken, pasta and meat Mayonnaise sauce with gherkins technological map

* Storing standards are given for gutted and headless fish.

Fish fillets with skin and rib bones are cut into portions, sprinkled with salt and pepper, breaded in flour and fried on both sides, then cooked in the oven. When leaving, fried potatoes cut into circles are placed around the fish, and deep-fried onions are placed on top of the fish.

Fried potatoes (boiled)

* Mass of boiled, peeled, chopped potatoes.

Deep fried onion

Cut the onions into rings, sprinkle with flour, shake to remove excess flour. Place the onion in the prepared deep fryer (heated to 160-180 °C) and fry for 1-1.5 minutes.

Routing

Zrazy Don

** Mass of sautéed onions.

Thin wide pieces are cut from the prepared fish fillet without skin and bones, lightly beaten into a layer 0.5-0.6 cm thick, salted, sprinkled with pepper, and then the minced meat is wrapped in them, giving the product an oblong shape. Formed zrazy are breaded in flour, dipped in lezon, breaded in white breading (grated wheat bread) and fried in fat.

For minced meat: chop the onion, lightly sauté, cool, add wheat crackers, chopped eggs, chopped parsley or dill, salt, pepper and mix everything.

Zrazy are sold in 1-2 pieces. per serving with garnish, pour over fat. You can serve the dish with sauces - tomato or mayonnaise (75, 75 and 50 g or 50, 50 and 30 g, respectively, according to columns I, II, III). Side dishes - crumbly buckwheat porridge, mashed potatoes, fried potatoes, vegetables poached with fat.

Mashed potatoes

Peeled potatoes are boiled in water with salt until tender, the water is drained, and the potatoes are dried. Boiled hot potatoes are rubbed through a potato masher. Add hot boiled milk and melted fat in two or three additions to the hot mashed potatoes, stirring continuously. The mixture is whipped until a fluffy, homogeneous mass is obtained. The puree is portioned, a pattern is applied to the surface, and melted butter is poured over it.

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Deep fried fish

Fish with a bone skeleton is cut into portioned fillet pieces without skin and bones. Prepared pieces of fish are sprinkled with salt, ground black pepper, breaded in flour, dipped in lezone, breaded in breadcrumbs and deep-fried.

Garnish - fried potatoes. Mayonnaise sauce with gherkins.

Fried potatoes (from raw)

Sliced ​​raw potatoes are washed in cold water, dried, then sprinkled with salt, placed in a layer of no more than 5 cm on a frying pan or baking sheet with heated fat and fried for 15-20 minutes, stirring occasionally, until a crispy crust forms.

If the potatoes are not completely fried, they should be placed in the oven for a few minutes.

When leaving, pour melted margarine or sour cream over the potatoes and sprinkle with herbs.

Mayonnaise sauce with gherkins

Pickled cucumbers (gherkins) are finely chopped, combined with mayonnaise and mixed. The sauce is served with cold and hot meat and fish dishes.

Routing

356. Fish baked with tomatoes

Portioned pieces of fish, cut from boneless skin-on fillets, are salted, breaded and fried. Fresh tomatoes are scalded, peeled, cut in half, seeds removed, sprinkled with salt and fried. Tomato sauce with vegetables is poured into a frying pan, fried fish is placed, fried tomatoes are placed on top, sauce is poured over, grated cheese is sprinkled on, fat is poured over it and baked.

Step 1: prepare homemade mayonnaise.

Step 2: prepare gherkins and greens.

Step 3: prepare mayonnaise sauce with gherkins.

Step 4: serve mayonnaise sauce with gherkins.

Instead of homemade mayonnaise, you can use store-bought mayonnaise, but the taste of the finished dish will differ significantly;

Very often, spicy spices are added to mayonnaise: dried marjoram, basil, lemongrass and all types of ground pepper;

A good alternative to parsley is cilantro or dill;

This type of sauce can be stored in the refrigerator for no more than one day, since gherkins and greens tend to oxidize, which can quickly lead to spoilage of the dish, so it is better to cook it in small portions and consume it immediately.

French cuisine is famous for its unsurpassed dressings and sauces, which consist of various perfectly combined products. Today we are pleased to invite you to prepare one of these culinary masterpieces with a delicate sour-sweet-salty flavor and cucumber aroma. This will require a little effort, time and the simplest ingredients. So, mayonnaise sauce with gherkins to your table!

Preparation of mayonnaise sauce with gherkins:

Step 1: prepare homemade mayonnaise.

First of all, put on the kitchen table all the products that you will need to make homemade mayonnaise and give them the opportunity to warm up to room temperature. Then crack the eggs with the back of a kitchen knife and carefully separate the whites from the yolks into separate bowls. We use the first ones to prepare any other tasty dishes, and put the second ones under the mixer blades or put them in a clean blender bowl. After this, add salt, sugar, mustard to the yolks and beat them at medium speed for 2–3 minutes until fluffy or until they become light.

Next, add white wine vinegar, freshly squeezed lemon juice and mix for a couple more minutes. Then we begin to introduce refined vegetable oil into the resulting mixture. We act gradually, drop by drop, so that it slowly flows down the blades of the kitchen appliance. At this stage of preparation, the first emulsion is formed, so the fat must be poured into 5–6 passes, so that the mayonnaise does not curdle.

As soon as the consistency of the sauce acquires a thick, viscous structure, reminiscent of cream, sour cream or medium-fat yogurt, stop whisking everything. The result should be approximately 350–400 milliliters finished product. Using a tablespoon, transfer the mayonnaise into a half-liter sterilized jar, close it with a tight-fitting plastic lid and place in the refrigerator for 20–30 minutes brew.

Step 2: prepare gherkins and greens.

Meanwhile, using a canning key, open the jar of gherkins, transfer the required amount of cucumbers into a colander, leave it in it for a few minutes to drain the liquid, and then dry the vegetables with paper kitchen towels to remove excess moisture. After that, put them on a cutting board and chop them into small cubes the size 1–2 millimeters, but the smaller the better!

Next, rinse the green onions and parsley under cold running water. Shake them over the sink, dry them, place them on a clean board and chop them with a new knife.

Step 3: prepare mayonnaise sauce with gherkins.

After 20–30 minutes We take the mayonnaise out of the refrigerator, put about 250 grams of the snow-white mass into a small bowl, add chopped gherkins, green onions and parsley to it.

Mix everything with a wooden kitchen spatula until it has a homogeneous consistency, transfer the resulting dish into a gravy boat or a small saw and serve it to the table.

Step 4: serve mayonnaise sauce with gherkins.

Mayonnaise sauce with gherkins is served chilled in a container specially designed for this purpose: a gravy boat or a small bowl. This aromatic, sour-salty-sweet mixture is an ideal addition to dishes of meat, fish, poultry, game, fried, baked, and steamed vegetables. Very often it is sandwiched between sandwiches and pizza bases. Enjoy delicious and simple French food!
Bon appetit!

– instead of homemade mayonnaise, you can use store-bought mayonnaise, but the taste of the finished dish will be significantly different;

– very often spicy spices are added to mayonnaise: dried marjoram, basil, lemongrass and all types of ground pepper;

– a good alternative to parsley is cilantro or dill;

– this type of sauce can be stored in the refrigerator for no more than one day, since gherkins and greens tend to oxidize, which can quickly lead to spoilage of the dish, so it is better to cook it in small portions and consume it immediately.

Thanks to its pleasant, delicate taste, mayonnaise has become one of the most common and popular dressings. It goes well with almost any food and is an excellent base for preparing a variety of culinary sauces and additives. A tasty and aromatic mayonnaise sauce will add the necessary spiciness to tender chicken meat and add juiciness to pasta dishes. However, the main advantage is considered to be its versatility of use - it can be added to salads and hot dishes, used as a gravy and as an independent snack.

By adding a variety of foods and spices, you can get new, completely different tastes. In addition, mayonnaise-based sauce can be easily prepared at home using simple and affordable products. Knowing the basic recipes, it’s easy to make a sauce for every taste, even without special culinary skills. Mayonnaise sauce, the preparation technology of which is surprisingly simple, can be an excellent seasoning for any dish for every day.

Pasta sauce

Cooking time : 15 minutes
Number of servings : 6
Ingredients :

• Mayonnaise - 1 glass
• Garlic - 2–3 cloves
• Tomato paste - 1 tbsp. l.
• Ground pepper (black allspice) - a pinch
• Sea salt - to taste

Preparation :

1. Place mayonnaise and tomato in a convenient bowl - a small saucepan or stewpan.
2. Peel the garlic and grate it or squeeze it out using a garlic press.
3. Mix well and add spices and garlic to the resulting mixture.
4. Place the saucepan on the stove and heat the mixture over medium heat, stirring constantly to prevent the gravy from burning.
5. When the sauce boils, add salt, stir and cook for another 1 minute.

The pasta sauce will be more flavorful if you add 1-2 green basil leaves at the end of cooking. To make homemade Italian pasta, you can add a little grated hard cheese to pasta and spaghetti.

Sauce for fish

Cooking time: 15 minutes
Number of servings: 8
Ingredients:

• Homemade mayonnaise - 200 g
• Onions - 1 pc.
• Capers - 1 tbsp. l.
• Gherkins - 3 pcs.
• Black olives (pitted) - 1 tbsp. l.
• Parsley - 1 bunch
• Salt and pepper - to taste

Preparation:

1. Chop the pickled gherkins and capers with a knife. Gherkins can be grated.
2. Chop fresh parsley as finely as possible.
3. Peel the onion, put it in a deep cup and pour boiling water over it for a few minutes - this will remove excess bitterness. Chop the onion into small cubes.
4. Add prepared products to mayonnaise, mix well. Add salt and allspice if desired.
5. The delicate fish sauce is ready. It must be cooled before serving.

This mayonnaise sauce can be used to season fish appetizers and seafood dishes.

Sauce for meat

Cooking time: 5 minutes
Number of servings: 4

Ingredients:

• Mayonnaise - 100 g
• Garlic - 3 cloves
• Parsley - 1/2 bunch
• Salt and black pepper (ground) - to taste

Preparation:

1. Peel and chop the garlic.
2. Wash the parsley and chop the greens as finely as possible. A few branches can be left in the gravy boat for decoration.
3. Mix herbs and garlic with mayonnaise. To make the dressing homogeneous, you can beat it with a blender.
4. Add salt and pepper to taste.
5. Serve chilled.

Spicy mayonnaise sauce can be served with cold and hot dishes. If desired, the meat sauce can be used as a marinade for grilling and kebabs. It is suitable for pasta and meat salads with mayonnaise. Spicy dressing can replace any vegetable oil-based sauces.

Chicken sauce

Cooking time: 15 minutes
Number of servings: 350 ml
Ingredients:

• Mayonnaise - 300 g
• Garlic - 3 cloves
• Tomato or ketchup - 3 tbsp. l.
• Dill - 1 bunch
• Salt and spices - to taste

Preparation:

1. Mix ketchup and mayonnaise in a convenient bowl.
2. Finely chop the greens, chop the garlic with a knife or grate it. Add to sauce.
3. Salt and add any spices to taste.
4. Serve chilled with fried or boiled chicken.

When hot, it goes well with chicken cutlets and other meat dishes. Juicy and aromatic chicken in mayonnaise sauce is stewed or baked in the oven. It can be used as a marinade for grilled chicken.

To bake chicken in the oven, it is advisable to use a sleeve or foil to cover the baking sheet. Classic chicken sauce is suitable for preparing dishes from any bird.

Classic Mayonnaise sauce

Cooking time: 10 minutes
Number of servings: 6
Ingredients:

• Olive oil - 1 cup
• Turkey egg (yolk) - 1 pc.
• Granulated sugar - 1/2 tbsp. l.
• Salt - a pinch
• Lemon - 1 pc.

Preparation:

1. Break the egg and separate the yolk.
2. Using a mixer, beat the yolk until smooth.
3. Begin to carefully add the olive oil - do it gradually, in small portions, while continuing to whisk the mixture. It is very important to regulate the speed of the mixer - increase it gradually to maximum.
4. When the mixture becomes homogeneous, add salt and sugar.
5. Rinse a fresh lemon with hot water, divide it into two halves and squeeze out the juice.
6. Add juice and beat well again.

The original mayonnaise sauce is a classic mayonnaise that was prepared back in 1757 in the city of Mayon. Currently, mayonnaise sauce, its technological map has remained virtually unchanged, but substitution of products is allowed. Most often it is made from chicken eggs, although there are recipes with the addition of quail and duck eggs. At home, you can replace olive oil with any vegetable oil to your taste. Gherkins add a special piquancy to this and any other dressing recipe. Mayonnaise sauce with gherkins is a gourmet option.

Mayonnaise with gherkins

Cooking time: 5 minutes
Number of servings: 6
Ingredients:

• Homemade mayonnaise - 200 g
• Gherkins - 100 g
• Green onions - 5 stalks
• Water - 2 tbsp. l.
• Black pepper - a pinch

Preparation:

1. Place mayonnaise in a gravy boat.
2. Chop the gherkins into small cubes.
3. Chop the green onion stems as finely as possible.
4. Add gherkins and onions to mayonnaise, mix well.
5. Pour cold water into the mixture, add spices and mix.

The mayonnaise sauce with gherkins will be spicier if you add a little cucumber pickle instead of water.

• Refrigerate all ingredients before making sauces.
• To slightly reduce the calorie content, you can dilute it with gravy or broth.
• Using mayonnaise sauce recipes, you can prepare gravies and dressings.
• At home, 3 simple methods of preparing sauce are most often used: using a blender, mixer or whisk.

Mayonnaise sauce with gherkins is an excellent addition to a good meat steak or baked fish. It also goes well with many appetizers, such as spreading it on toast or bread before tossing a slice of ham or cheese on top. It is also suitable as a salad dressing - it turns out piquant, juicy and crunchy. You can use store-bought or homemade mayonnaise for the sauce; the fat content doesn’t really matter. In addition to garlic and cucumbers, you can add fresh herbs, such as dill.

Ingredients

• 100 ml mayonnaise
• 2 pickled gherkins
• 1–2 cloves of garlic
• 2 pinches of salt
• 2–3 pinches of ground black pepper

Preparation

1. Place the required amount of mayonnaise in a small bowl or bowl. The ratio of mayonnaise, garlic and cucumbers can be changed at your discretion.

2. Finely chop the gherkins and place them in a container. You can grate it on a coarse or fine grater, but in this case they will give a lot of liquid (marinade) and the sauce will turn out watery. Therefore, the grated cucumbers will need to be slightly squeezed.

3. Add finely chopped garlic to the container.

4. Lightly salt the sauce and add ground black pepper and other spices as desired, such as paprika or coriander.