Zucchini Caviar with Mayonnaise (Ground Method)
A great preserve for winter—a match for any dish! This zucchini caviar with mayonnaise, made with a meat grinder, turns out both delicious and very smooth. The mayonnaise not only improves the texture and rounds out the flavor but also acts as an extra preservative, extending the shelf life.
AnnaSer
Recipe author
Zucchini Caviar with Mayonnaise (Ground Method)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 47 %
8 g
Carbohydrates 47 %
8 g
99 kcal
GI:
75
/
0
/
25
- This amount of ingredients makes about six 1-pint (0.5-liter) jars of caviar. The zucchini weight is figured after peeling and seeding—so wash and trim the zucchini first, then weigh it. That gives you the most balanced flavor, just as it should be. If the zucchini are young, with small, tender seeds, you can leave the seeds in; it depends on the quality of the vegetables. Peel and wash the onion. Cut the onion and zucchini into pieces sized to feed into a meat grinder. Grind the vegetables once or twice, as you like—grinding twice makes the finished caviar smoother and lighter. Transfer the ground vegetables to a heavy-bottomed pot or sauté pan. Add the tomato paste, vegetable oil, and mayonnaise. Use any neutral, odorless oil—sunflower or corn is best. The mayonnaise should be full-fat; 67% is ideal. Bring the mixture to a boil and cook it down for about an hour, until the liquid evaporates and it thickens. Season with the salt and ground black pepper, and add the bay leaf and sugar. Cover and cook down for about another hour. Go by texture above all: the liquid should evaporate, and the finished caviar should be thick enough not to run off a spoon. Wash the jars well and sterilize them in the oven or microwave. Spoon the freshly made hot caviar into the jars, seal them, and wrap them in a blanket until completely cool. Don't turn them upside down—the caviar would smear the lids and could shorten the shelf life. Store the finished zucchini caviar with mayonnaise in a cool place. Serve it as a salad, as a side to the main meal, or as a sandwich spread, which is perfect for a quick snack. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Zucchini - 23 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
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