Preparing for the winter: an amazing recipe for squash caviar with mayonnaise

You have been firmly convinced all your life that dishes,including mayonnaise in its composition, short-lived? It's time to reject obsolete stereotypes. The original recipe of zucchini caviar with mayonnaise will help you prepare a very tasty snack for the winter. It is different from the store more delicate structure. The taste of mayonnaise "smoothes" the sharpness of vegetables, and the garlic tincture gives it a piquancy. For this home preparation, you can take any zucchini (and zucchini), most importantly, they are not very old. If we decided not to count calories and add mayonnaise to the dish, we will be consistent. Take one of the fatty varieties, or even better the sauce made with your own hands.

Recipe "Caviar with mayonnaise" meetsin many culinary books and every time with variations. You can add to the dish and carrots, then it will get a slightly sweet taste. The old Soviet folio strongly recommends using not tomato paste, but the sauce "Krasnodar". If you could not get it, you can use ripe tomatoes for caviar, adding them with pepper (preferably black), laurel leaves and garlic. Recipes vary with each other and some details in the preparation.

According to one of them, three kilo zucchini and fiveBulbs should be peeled and the pulp through the meat grinder. Add a glass of mayonnaise and tomato paste. Pour about a hundred and fifty grams of lean oil and put on fire, occasionally stirring, for an hour. After that, without removing from the plate, add half a glass of granulated sugar, two tablespoons of salt, a pinch of ground black pepper and a laurel leaf. Boil another hour. Then the recipe of caviar with mayonnaise advises to catch a laurel leaf, and the contents of the pan are still hot to be spread over the cans (which must be sterilized in advance) and then rolled up. Turn the containers upside down and cover with a blanket for a day.

Preparation of caviar with mayonnaiseThe following recipe is somewhat different in technology and components. For example, together with tomato paste, apple puree is used here. First, let the zucchini, carrots and onions (in a ratio of 2: 1: 0.5) through the meat grinder. Pour vegetables a quarter of a glass of sugar, a spoonful of salt and put on fire. When it boils in a saucepan, twist the gas to a minimum and simmer for two hours, stirring regularly. Pour 200 g of mayonnaise, tomato paste and apple puree, sprinkle with spices. Sprinkle with vinegar: if 6%, then three spoons, if 9%, then two. After that, simmer another half hour. Roll into cans and store in a cool place.

But the following is a recipe for squash caviar withmayonnaise suggests wiping kilograms of onion separately to the state of gruel, and squash (6 kg) to grind in a blender and recline on a sieve to drain excess moisture. We pour 200 ml of refined sunflower oil into the cauldron and, when it is heated, we send the onion. We are waiting for the appearance of a golden hue and add the squeezed squash from the courgettes. After two hours of quenching, add to the cauldron a half-liter of mayonnaise, the same amount of tomato paste, sugar, salt and black pepper. After another 30 minutes, pour in the vinegar and lay out on the banks. By the way, this recipe of caviar with mayonnaise will allow you to enjoy a delicious snack right away. But in this case, you do not need to add vinegar - just cool it.