tablespoon prepared horseradish, drained
cup finely chopped cold cooked beets
teaspoon grated onion
teaspoon lemon juice
teaspoon Worcestershire sauce
tablespoons caviar (optional)
and white ground pepper to taste
the mayonnaise, horseradish,
and beets until light pink.
the onion and Worcestershire
sauce and mix thoroughly.
lemon juice, salt and
pepper and mix until is combined.
in the caviar gently.
for at least
Use with roasted
and cooked meat or as dressing for salad and sandwiches.
TIP: Canned beets
can be substituted for cooked beets.
|Did You Know?
salad or Salade russe also known as Salade Olivier is a salad composed
of diced potato, vegetables and sometimes meats bound in mayonnaise.
The original version of the salad was invented in the 1860s by Lucien
Olivier, the chef of the Hermitage restaurant, one of Moscow's most
celebrated restaurants. Olivier's salad quickly became immensely
popular with Hermitage regulars, and became the restaurant's signature
The exact recipe -- particularly that of the dressing -- was a
jealously guarded secret, but it is known that the salad contained
grouse, veal tongue, caviar, lettuce, crayfish tails, capers, gherkins,
cucumbers, hard-boiled eggs and soy beans. Other reported ingredients
included truffles, cubed aspic and smoked duck, although it is possible
that the recipe was varied seasonally. The original Olivier dressing
was a type of mayonnaise, made with French wine vinegar, mustard, and
Provencal olive oil; its exact recipe, however, remains unknown.