How Soviet Canteens Used Brine and Marinade: A Great Way to Save on Mayonnaise
Did you know that regular store-bought mayonnaise can be turned into a delicate and delicious sauce?
It turns out that in order to make the dressing less greasy and give it a subtle piquant aroma, it is enough to dilute it with brine or marinade left over from cucumbers.
To do this, you need to mix the spicy liquid and mayonnaise in a ratio of 1 to 3 and mix thoroughly.
This trick also works with thick sour cream – after you add brine to it, you get a fantastic sauce for salads and even dumplings.
Many housewives use marinade to refresh two-day-old pasta – just fry it with a couple of tablespoons of brine.
The liquid from the jars of cucumbers can also be used to make incredibly tasty jacket potatoes, which are included in many salads.
Simply boil unpeeled potatoes in brine diluted half and half with water.
Finally, cucumber and tomato marinade is suitable for marinating chicken, meat, fish, liver and even onions.
