French salad

Ingredients

 

for mayonnaise

3 egg yolks

2.1 liters of oil

200 gr mustard

salt and pepper

a few drops of lemon juice

vegetables

3/4 to 1 kg of smaller potatoes of equal size

25 grams of carrots 2

5 grams of peas

5 large or 10 small cucumbers (depending on size)

40 ounces of hard cheese

Preparation

The secret of good French salad in mayonnaise, so we recommend that you create your own instead of buying it. For the amount that we recommend here (for fifteen people) need three eggs, or egg yolks. Egg yolks separated from the whites and the first to add one teaspoon of mustard, and slowly mixed into a uniform mass. Then, slowly, dropwise, added to the oil, mixing constantly. When the oil and the eggs are not connected, stop adding oil and mix at the highest speed. When oil and egg yolks connect, continue with a slight adding oil. Three egg yolks can "drink" up to half a liter of oil that will be enough for the amount of other ingredients. Mayonnaise can be made from olive oil, which is warmly recommended. When the egg yolks and oil connect in unique majonezastu mixture should be seasoned. First mix 200 grams of mustard (recommended tarragon), then add salt and pepper. Mayonnaise should be tasted, and salt and pepper should be placed so that you do that is mayonnaise "fierce", ie. It's too salty, slightly peppered and too acidic. This is because the vegetables are cooked in water only and has no additional flavorings, you will get mayonnaise.

Potatoes cook in the shell. When cooked, just peel it. Cook carrots and peas. Cook all ingredients separately, only in hot water. All the ingredients (potatoes, carrots, cucumber and cheese), cut into cubes of equal size (approximate size of grains of peas), all together mix with mayonnaise. Leave in refrigerator for at least 12 hours to cool down. These amounts are approximate, may vary slightly. Also, here we have listed the basic ingredients of French salad. In this recipe can be added and cooked ham and cooked celery root.