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Olivier: salad made out of cooked and chopped potatoes, dill pickles, boiled chopped eggs, cooked and chopped chicken or ham, chopped onions, peas, mixed with mayonnaise. Vinehret: salad with cooked and shredded beets, sauerkraut, cooked and chopped potatoes, onions, and carrots, sometimes pickles mixed with some sunflower oil and salt.
Originally, the term vinegret denoted any mixture of diced cooked vegetables dressed with vinegar. [2] Later the meaning changed to any mixed salad with beetroots. [3] Modern Russian and Ukrainian cookbooks still mention the possibility of adding mushrooms, meat or fish, [3] [4] [5] but this is rarely practiced.
Hollandaise – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. [36] Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace. [37] Mayonnaise – Egg yolks with vinegar or lemon juice, beaten with oil. [37] Nantua – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. [38]
This vinaigrette definitely is full-on savory, so if you need a bit of sweetness to add to your salads, try adding a teaspoon of honey—a little goes a long way!
The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat and then remove lid, adding oranges, mint, and spinach.
This chicken and quinoa salad with barbecue-spiced vinaigrette has creamy avocado, crunchy tortilla strips, juicy tomatoes and sweet corn. Chicken & Quinoa Salad with BBQ-Spiced Vinaigrette Skip ...
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4]
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