Delicious salad dressings: with vinegar, with mustard, instead of mayonnaise, with nuts. Diet sauces for salads: when “tasty” does not mean “high in calories” What oil is best for dressing salads
You will be surprised, but even if you replace the usual mayonnaise or vegetable oil in the most ordinary vegetable salad with a special salad dressing (sauce), the dish will sparkle with completely different colors, become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and made from improvised salad dressings, as well as exotic, but very tasty!
All-purpose salad dressing
Products
100 ml lemon juice
400 ml vegetable oil (to your taste, I like corn oil)
1 tbsp. Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce
The proportions of the ingredients in the salad dressing are approximate; I made all the measurements along the way, so don’t be afraid to change or adjust anything to suit your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating the base, it’s for taste.
Throw it into the blender, whack-whack, you're done!
Don't have a blender? Garlic through a press, all into a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce when roasting vegetables like asparagus, cauliflower or broccoli. Even potatoes sprinkled with it will be good in the oven. Chicken or fish - everything takes on an ennobled appearance and taste.
So, if I don't have time for anything else, I feel free to take the bottle of this sauce out of the refrigerator, drizzle it on what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have this dressing in the refrigerator, and I prepare a lot of it at once (reduce the number of ingredients if you don’t need as many). In a closed glass container, vinaigrette salad dressing can be stored for several weeks without losing its taste. You just need to shake it periodically, because... the emulsion breaks down over time.
Sesame dressing- for me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads and also add it to boiled potatoes. The dishes are very aromatic.
Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp.
White sugar - 1/8 tsp.
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp.
Sesame seeds (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper
Place all ingredients in a small deep bowl and whisk well.
If you use this dressing for leaf salad, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.
Spicy dressing for vegetable salads- You can make an unusual salad from the most ordinary vegetables. All you need is the “secret ingredient” - the original salad dressing.
Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 teaspoons
Cumin - 1.5-2 teaspoons
Salt - 0.5 teaspoon
Vegetable oil (preferably olive) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.
So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Beat thoroughly with a fork.
Chop the parsley.
Add herbs to the sauce and stir. Leave for 10 minutes.
The dressing is great for vegetable and mushroom salads.
Gas station "In Kamchatka"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and sour cream yolks.
Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste
Whisk the sour cream with the yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.
Sour cream dressing with lemon- suitable for vegetable and fruit salads
Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch
Remove the yolk from a boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and stir thoroughly.
Squeeze the juice from half a lemon.
Add lemon juice, sour cream, and salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.
Yogurt and herb dressing- this green yogurt dressing can be used to dress salads or serve with ready-made main courses.
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Mustard - 2 tsp.
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Fresh tarragon (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp.
Salt and ground black pepper
Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared yogurt and herbs dressing into a gravy boat.
Salad dressing- This yogurt salad dressing has a delicate structure and excellent aroma. This dressing can be used to flavor any salads.
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Natural yogurt - 1 1/4 cups
Mustard - 1 tsp.
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Salt and ground black pepper
Place all ingredients in a food processor, add salt and pepper. Mix on medium speed until smooth.
Yogurt Salad Dressing with Green Onions m - think about how to replace mayonnaise in a salad? Try the yogurt dressing!
Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp.
Ground pepper - 0.25 tsp.
Place yogurt in a bowl.
Squeeze lemon juice and add mayonnaise.
Salt and pepper to taste.
Chop green onions. Mix everything thoroughly.
Salad dressing- the easiest and most convenient way to prepare salad dressing. You don't even have to wash the dishes!
Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife
Place everything in a bottle, cap it and shake until the contents turn into a homogeneous mass.
Mayonnaise salad dressing- this salad dressing will give your dish a slight hint of sourness.
Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp.
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.
Mix mustard with mayonnaise until smooth.
Add sugar, salt. Mix thoroughly.
Pour in wine vinegar and vegetable oil. Lightly whisk salad dressing.
Mayonnaise salad dressing is ready. You can prepare a salad.
Garlic dressing for vegetable salads- Vegetable salads can be seasoned with this dressing, and you can also pour it over herring before serving.
Products
Olive oil - 1/2 cup
Garlic (minced) - 1-2 cloves
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and black pepper
Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).
Raspberry vinegar- I needed raspberry vinegar for another tasty treat. I was tired of rushing around the shops in search of this rarity and decided that if preparing raspberry vinegar is not difficult, it’s easier to make it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .
Products
Fresh raspberries - 200 g
Granulated sugar - 1 tbsp. l.
Table vinegar - 500 mg
Sort 100 g of raspberries.
Add granulated sugar.
Mash the raspberries and sugar with a fork...
and transfer to a jar.
Heat the vinegar a little and pour it over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.
Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.
Products
Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and ground black pepper
Place all ingredients in a deep bowl and lightly whisk. Add salt or pepper if necessary.
Use the vinaigrette immediately or pour into an airtight container and refrigerate. This dressing can be stored refrigerated for up to 3 days. Shake the sauce container well before use.
Flavored Olive Oil- The first time I tried flavored olive oil was at a pizzeria. It was supposed to be poured onto pizza for heat and spice. I was still surprised: “Well, why didn’t I think of doing this myself?” I suggest you try it!
Products
Hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil
1. Wash all ingredients and dry well, otherwise the oil will become moldy.
Dry, uncrushed seasonings and pepper will also work.
2. Cut the pepper into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Leave for at least 1 month. Of course, the longer it sits, the better.
You can use flavored olive oil for salad dressing, pizza or bruschetta. For meat and fish.
Healthy dressing for sweet salads- to prepare this salad dressing you only need lemon, honey and cinnamon. And, of course, a good mood!
Products
Lemon (juice only) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 teaspoons
Cut the lemon and squeeze the juice out of one half. Add honey.
Mix thoroughly and add cinnamon.
This dressing can be poured over a salad of apples, carrots, kiwi, and bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.
French Vinaigrette- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it goes well with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.
Products
Wine vinegar (balsamic vinegar or lemon juice) – 1/4 cup
Mustard (Dijon) – 1 tbsp. l.
Coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil – 3/4 cup
*
If desired, add any of the following ingredients to the main sauce:
Pressed garlic – 1/2 clove
Green onions, chopped – 1/4 cup
Cheese – 1/4 cup grated Parmesan (if there is lemon juice in the sauce)
or 1/2 cup crumbled blue cheese
Fresh herbs (thyme, parsley, tarragon), chopped - 2 tbsp. l.
In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly add the olive oil and whisk the mixture for a few minutes until emulsified. (You can combine the ingredients in a blender, or by shaking them in a sealed jar.)
Store the Vinaigrette in an airtight container in the refrigerator for up to 2 weeks. Shake well before use.
Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Ground black pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup
In a small bowl, combine vinegar, mustard, salt and pepper and whisk well.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes a total of 3/4 cup sauce.
Pour vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and place in the refrigerator (classic vinaigrette sauce can be stored in the cold for up to 3 days).
Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste
Place table mustard and raw egg yolks in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as mayonnaise sauce, then dilute with vinegar and strain.
Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.
Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 cup
granulated sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife
Place the raw yolks in a saucepan, add mustard, sugar, pepper, salt and grind it all well until a homogeneous mass is formed.
Then pour in the cooled vegetable oil in a stream, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the prepared mustard salad dressing.
Oil-vinegar dressing
Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
finely chopped greens 3 tbsp. spoons
ground pepper to taste
salt to taste
Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour boiling water over the greens and drain the liquid immediately. Place the steamed greens in a mixture of vinegar and oil and mix thoroughly.
Mustard dressing
Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g
Place mustard and raw egg yolks in a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Stirring continuously, pour in the oil in a thin stream. Then pour in the vinegar, add the pepper and stir again. You can add 2-3 tbsp. spoons of thick sour cream. The flavor of the dressing will become milder.
Salad dressing with sour cream
Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups
Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end add 3/4 cup sour cream.
French gravy
For 4-6 servings you will need:
- 125 ml vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice,
- 2 chopped tomatoes,
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon pepper.
Add any chopped fresh herb or seeds, such as cumin.
Place all ingredients in a bowl or screw top jar and mix or shake until combined.
Salad dressing- an excellent dressing option for salads made from vegetables, meat or potatoes.
Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp.
Mustard powder - 1/4 tsp.
Hot sauce (like Tabasco) - 3 drops
Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulse until smooth.
Pour the sauce into a pitcher or glass jar, seal tightly and place the salad dressing in the refrigerator.
The salad dressing can be refrigerated for up to three days.
Walnut-garlic dressing
Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.
Grind the peeled nut kernels in a porcelain mortar, add chopped garlic, and grind until a uniform mass is obtained. Then add white bread soaked in water and squeezed out (without crusts) and thoroughly grind this mass in an enamel bowl, gradually adding vegetable oil. When the mixture thickens, add lemon juice or grape vinegar and mix again.
Refueling “Warsaw style”
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sour cream 0.5 cups
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste
Whisk the sour cream with the eggs, add salt, sugar and lemon juice. Add chopped dill and green onions, stir
Garlic sauce with herbs- excellent garlic sauce will decorate and enliven meat and fish dishes.
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Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste
Peel and crush the garlic in a garlic press.
Wash and finely chop the greens.
Add mayonnaise and mix everything thoroughly.
Vinegar infused with lemongrass, ginger and garlic- this aromatic vinegar will complement vegetable salads well and is perfect for meat marinades
Products
Lemon grass - 2 stems
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 glass
Wash and dry the lemon grass. Finely chop. Cut the garlic cloves into halves.
Place lemon grass, garlic and ginger in a glass container.
Heat vinegar in a saucepan over medium heat until boiling. Remove from heat, cool to room temperature, and pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use after at least 2 weeks.
Salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing as a sauce for main courses.
Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp.
Freshly ground black pepper to taste
In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree to a paste. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for no more than three days.
Salad dressing
Prepare salad dressing from mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, pour over the salad and serve immediately.
Dressing with herbs and lemon juice
Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley 20 g
sugar to taste
ground black pepper to taste
The vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.
Salad dressing
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onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste
Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Carefully change vinegar, olive, corn or sunflower oil and pour in the prepared mixture, mix again
Refueling
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walnut 0.25 cup
or pine nut 0.25 cup
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups
Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped 1 small clove garlic 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 1/4 - 2/3 glasses of water.
Wild West Salad Dressing
in a plastic container mix 1/2 cup kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little Tabasco sauce, 1 crushed clove of garlic and 1 tablespoon chopped cilantro. Close the container tightly with the lid and shake well
Hippie Salad Dressing
Blend 1/2 cup grated carrots, 2 tbsp Japanese rice wine, 2 tbsp wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450 g soft tofu, 1 minced small clove of garlic.
Asian Citrus Salad Dressing
mix 2 tablespoons peanut oil, 1 tablespoon sesame oil, 2 tablespoons wine vinegar, 4 tablespoons fresh orange juice, 2 tablespoons each lemon juice, soy sauce, honey and mustard
Tahini Salad Dressing
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tbsp of honey. Salt to taste
Old Ranch Salad Dressing
mix 1/2 cup low-fat kefir, 2 tablespoons light mayonnaise, 1 tablespoon apple cider vinegar, 1 crushed small clove of garlic, 1 tablespoon finely chopped herbs (basil, parsley, cilantro, thyme), 1/2 teaspoon mustard and a pinch Chile
MORE REFILLINGS:
1) I buy an avocado and wait until it ripens. I don’t take stone ones, I take round ones with the hint that they will soften someday. I wrap it in a bag with an apple or banana so that it gets ready faster. This is the most whole fatty product, in a blender I add water and garlic or salt and water, or just a drop of soy sauce and again water, I get a decent amount of sauce. If you plan to eat the salad not immediately, then add lemon juice - otherwise the avocado sauce will darken on the surface.
2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also great.
I pour this dressing over grated root vegetables or salad greens, such as spinach. I add banana slices or a couple of dried fruits - for a sweet tooth -)
3) thick and sweet dressing made from banana, ground pure, or with a spoon of lemon juice or spices, from curry and chili to cinnamon and cardamom. When eating separately, it is better to add sweets to greens and vegetables, not protein foods.
4). with beets it’s just classy and looks very beautiful.. winter -))
5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it’s very tasty, although simple.. but the yolks contain lecithin, I think it’s good.
6) rather not about the dressing, but about the salad itself: I’ve made it a rule to have vegetable salads to maintain my figure, but I’m still too lazy to cut carrots, beets and zucchini, of course - for me, a cool option is to grind fresh cauliflower in a food processor - it turns out " rice" in 30 seconds, and it’s already very tasty to season it with any thick natural sauce from this list
Examples of delicious combinations:
Sauce of crushed orange with coriander powder and black pepper (for example, with grated beets, beets and prunes/dried persimmons)
- sauce from ground persimmon or banana: for the hot side - with chili, for the spicy side - with curry and ginger, for the sweet side - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- a hearty sauce made from avocado, crushed with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt and pepper to taste
Grate 2 small beets, finely chop 2-3 stalks of celery, optionally sprinkle with walnuts, season with sauce, let stand for 1-2 hours: during this time the beets will soften, as if boiled, and soak
*kelp or wakame seaweed are quite appropriate in this salad; both options are great to always have on hand - they are stored for a long time, rich in iodine and other microelements
The most satisfying sauce made from nut butter or soaked nuts: Almond or cashew paste is ground with water, soy sauce, a splash of lemon juice, pepper, mustard, ground nutmeg or curry (for example, a combination of cashew paste with lemon juice, mustard and nutmeg nut will give a hearty and completely natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).
The most delicate sauces will be made with cashew paste, the healthiest, probably, with almond paste, because, among other things, almonds are one of nature’s best sources of calcium and a good source of many other micro- and macro-elements and fats that are needed to it was satisfying - in natural concentration.
Almond paste + water + cinnamon and salt + optional, baked pumpkin until soft (for example, on boiled broccoli or green beans) - TERRIBLY TASTY
- dressing of cashew paste with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- dressing made from almond paste with garlic and soy sauce (on cauliflower ground to a couscous state, with olives, apple slices, wakame seaweed soaked for 5 minutes // dressing from almond paste perfectly softens the spiciness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- dressing made from cashew paste with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I tried it too - an indescribably cool combination!)
*so that you don’t say that I’m talking about rare ingredients here, nut butter can now be found in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable - they are soaked for several hours and then ground with water and spices until it becomes a sauce, but for me it’s already too dreary -))
Pine pesto: grind pine nuts, without soaking, with basil, water and garlic (you will get “pesto”, which is usually used to season zucchini, grated lengthwise “under pasta”)
Grind sunflower seeds or cashew paste with water, a small amount of dry mustard and lemon juice (in a salad it will look like mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)
Flax sauce (first grind a tablespoon of flax into powder, add 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again
Sauce for the tropics: from young coconut (the less liquid, the closer to “yogurt”), ground with lemon juice, chili pepper... why not pineapple or mango (in small quantities - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing will work, on the contrary, as a base for a stew with crispy salad greens, sprouts, bell peppers (while I was in Russia, this part seemed like.. “well, well..” But for two weeks in Thailand this topic became a whole world of discoveries)
Coconut dressing for the middle zone: the pulp of a ripe coconut (any hypermarket, choose coconuts that have all the “eyes” on the top of the head are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water until thick yogurt, cinnamon, cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese .. you can sour this sauce like yogurt, adding a spoonful of sour milk to it and holding warm)
Warm sauce from boiled broccoli or green beans: IT TURNED OUT JUST SUPER! Boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, and a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into a delicate pate for pancakes or bread, and in dietary reading, this pate is great for stuffing bell peppers or rolling up salad greens.
Pesto paste sauce made from fresh broccoli florets, ground with avocado in a powerful blender (optional: with soy sauce or a healthier analogue like Bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)
Warm sauce from ground baked eggplant (the eggplant is baked whole in a toaster until soft, after which it is ground without skin. Very tasty with fresh or lightly baked tomatoes, garlic and chopped parsley, boiled rice)
Raw poultry yolks (sounds unusual to say the least - but actually tastes good with herbs and tomatoes, for example, and the yolks are a good source of B12 and whole, unprocessed fats)
Today, salad dressings can be divided into two the most popular type. First, most popular for green and vegetable salads, the type of dressings is a dressing based on a mixture of oil and vinegar,
for example, vinaigrette dressing.
Second A slightly more conventional type of dressing includes all thick dressings such as mayonnaise, cream, sour cream, yogurt and buttermilk dressings. Thick dressings are more often used for salads, which include ingredients such as meat, poultry, fish, and boiled “winter” vegetables.
For that to prepare the first type of dressing, vinaigrette dressing , mix vegetable oil, vinegar and salt. Instead of vinegar, you can use lemon juice or wine. The resulting mixture will be the basic vinaigrette, on the basis of which, by adding herbs, vegetables and spices, you can prepare a huge number of different liquid salad dressings.
When preparing a vinaigrette, you need to remember that mixing oil and vinegar is not so easy. To make the mixture homogeneous, it must be whipped with a whisk or shaken vigorously in a closed container. This dressing is prepared immediately before serving., because within a couple of minutes after cooking, the oil and vinegar begin to separate.
For this type of dressing, you can use any type of vegetable oil: sunflower, olive, any type of liquid nut oils. It is better to mix nut oils with olive oil so that the taste of the dressing based on this oil is not too strong.
But, of course, it’s the vinegar that gives oil-and-vinegar dressings, and ultimately your salad, the main flavor and character. Depending on how and what vinegar is made from, it varies in its acidity and sweetness. The amount of oil you will have to use to prepare the dressing depends on how acidic the vinegar you choose is. The more acidic the vinegar, the more oil you need to mix it with.
- Table vinegar. Generally speaking, this vinegar is not recommended for use in salad dressings at all. This is to blame for its excessively harsh taste and aroma, as well as excessive acidity. If possible, try to replace table vinegar with any other type of vinegar. Perhaps the only types of salads in which this vinegar can be used are salads with a large number of meat ingredients.
- Wine vinegar. One of the most commonly used vinegars when preparing salad dressings. It comes in red and white. White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar is often flavored with aromatic herbs, such as tarragon. White wine vinegar pairs well with mild oils, such as sunflower oil. Red wine vinegar, especially long-aged ones, contains quite a lot of acid and therefore goes well with rich nut and olive oils. This vinegar goes great with green leafy vegetables.
- Apple cider vinegar has long proven itself in Russia and is well known to our housewives. It has a soft, well-balanced taste and a bright, noticeable fruit note. Apple cider vinegar goes great with sunflower and olive oil. Can be used in almost any vegetable and cereal salads.
- Herbal vinegars. Most often it is white wine or apple cider vinegar infused with aromatic herbs. Going well with olive oil, this vinegar is perfect for fresh vegetables and salads with boiled meat or tongue.
- Balsamic vinegar. The rarest and most expensive type of vinegar. There are three degrees of exposure. Up to 15 years - sweet, unaged vinegar. This balsamic vinegar is relatively inexpensive, but practically unusable. It can only be used in fruit salads. The next stage of aging balsamic vinegar is from 15 to 25 years. A much more expensive type of vinegar. When used, it should be mixed with white wine or apple cider vinegar. And the highest degree of aging of balsamic vinegar begins at 25 years. This type of vinegar can be incredibly expensive, but you can use just one or two drops at a time due to its strong aroma.
- Sherry vinegar. Another type of vinegar that is quite rare for our country. But if you can find it, then its incomparable taste and aroma will be remembered by you forever. Sherry vinegar is quite strong and great for use with nut butters. Ideal with meat salads and salads with bitter greens, such as chicory.
Now take note 5 delicious salad dressings, all without vinegar, from second type gas stations:
Classic salad dressing
- 1/2 cup olive oil
- juice of half a lemon
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
In a small bowl, use a fork or whisk to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little mustard to the resulting mixture to taste.
Dress green and vegetable salads.
Dressing with hard cheese
- 3 tbsp. l. sour cream
- 5 tbsp. l. natural yogurt
- 50 g parmesan or pecorino cheese
- 2–3 anchovy fillets
- 1 clove of garlic
- 2–3 tsp. red or white wine vinegar
- salt, freshly ground black pepper
Grate the cheese on a fine grater. Peel and chop the garlic along with the anchovy fillet. Mash sour cream with yogurt and cheese. Add garlic and anchovy. Add vinegar and pepper to taste. You can add salt, but the dressing will already be salty from the cheese and anchovies.
Dress salads with pasta, as well as vegetable and neutral cheese salads.
Aioli
- 2 raw yolks
- 4 cloves garlic
- 1 tbsp. l. olive oil
- juice of half a lemon
- salt, black pepper
In a deep bowl, whisk the grated garlic, yolks, salt, pepper, lemon juice; stir in one direction only. Without stopping stirring, pour in the oil - first drop by drop, then in a stream until the sauce turns into an emulsion.
To prevent the sauce from curdling, the butter and yolks should be at the same room temperature. If it does curdle, add a teaspoon of warm water drop by drop, whisking not too vigorously.
Dress potato and meat salads, seafood salads.
Italian dressing
- sugar – 2 tsp.
- 2 tsp. chopped fresh marjoram
- garlic – 2 cloves
- red wine vinegar – 50 ml
- 125 ml olive oil
- coarse salt and freshly ground black pepper
- 1 tsp. chopped fresh oregano
- 2 tsp. dry mustard
- 0.5 tsp. chili flakes
- 25 g chopped fresh basil
Crush the garlic with a garlic press, mix in a bowl with sugar and mustard, add 1.5 tsp. salt and pepper, chili flakes and vinegar. Pour oil into this mixture in a slow, even stream, stirring constantly until a homogeneous emulsion is obtained. Mix with chopped herbs, season with salt and pepper to taste.
Can be stored in the refrigerator in a tightly sealed container for up to 1 week.
French dressing
- 1.5 tsp. freshly squeezed lemon juice
- 0.25 tsp celery seeds
- 1.5 tsp. Sahara
- 0.75 tsp. ground paprika
- 2 tsp. tomato paste
- freshly ground pepper
- red wine vinegar – 25 ml
- 0.25 tsp coarse salt
- 1 tsp. dry mustard
- olive oil – 0.5 cups
- 1 tsp. chopped onions
In a bowl, mix tomato paste, sugar, onion, mustard, paprika, salt and celery seeds. Season with pepper. Mix everything with vinegar and lemon juice. Slowly pour in the oil in a continuous stream, whisking constantly until a homogeneous emulsion is obtained.
Can be used another way. Beat all ingredients except butter in a blender until pureed. With the blender running, slowly pour in the oil in a continuous stream. Beat until a homogeneous emulsion is obtained. The dressing should be used immediately after preparation.
Goes great with romaine lettuce, cucumbers, red onions and radishes.
As we agreed, I decided to collect salad dressings for convenience. I’ll start with vegetable oil-based dressings, the most interesting, in my opinion. I’ve already used some, I’m just getting ready to use others.
I will be glad if you find something interesting for yourself.
Salad dressings- are intended to give salads additional taste qualities: piquancy, juiciness, sweetness, acidity and the combination of salad ingredients with each other.
More than five thousand years ago in China, various variations of soy sauce were used to dress salads, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving. Even such a popular sauce of all times as Worcestershire sauce, recreated according to ancient recipes by John Lee and William Perrins, has its roots in Ancient Rome. Although, to be fair, it should be noted that the Romans preferred to season their salads with vegetables and herbs by simply sprinkling them with salt. In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices.
Salad dressing No. 1
Ingredients:
1/4 cup olive oil
2-3 garlic cloves, peeled, finely chopped
1 teaspoon cumin seeds
3/4 tsp. salt or to taste
1/4 tsp. freshly ground pepper
3 tbsp. lemon juice
Preparation:
1. Heat olive oil in a saucepan, add coarsely chopped garlic and cumin seeds. Fry for 1-2 minutes. and leave for half an hour so that the oil absorbs the aromas of garlic and cumin. Remove spices from oil.
2. Grind the garlic in a mortar into a paste. Whisk the oil with the remaining dressing ingredients.
Salad dressing No. 2
Ingredients:
2 tbsp. vinegar (preferably white wine) or freshly squeezed lemon juice
6 tbsp. olive oil
1 tsp mustard (preferably Dijon)
salt, black pepper
Preparation:
Mix vinegar, mustard and salt in a small container and let sit for 10-15 minutes.
Using a whisk, thoroughly whisk the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long, otherwise the sauce may thicken. At the very end, add ground black pepper, stir and serve immediately.
Salad dressing No. 3
Ingredients:
3 tbsp. balsamic vinegar
2-3 tbsp. sesame oil
1 tbsp. l. soy sauce
1 tsp. salt
1 tsp. Sahara
Preparation:
Mix all ingredients.
Salad dressing No. 4
French dressing with balsamic vinegar (Balsamic Vinaigrette)
Ingredients:
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (can substitute red onion), finely chopped
1 tbsp. honey
1.5 tsp. spicy grain mustard
1-1.5 tsp. fine salt (or to taste)
0.5 tsp freshly ground black pepper
2 tbsp. lemon juice
Preparation:
Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days.
Salad dressing No. 5
Ingredients:
100 g Dijon mustard
300 g olive oil
110 g orange juice
20 g sugar
3 g salt
Preparation:
1. Add salt, sugar, mustard to the squeezed orange juice, mix everything.
2. Then gradually add vegetable oil, constantly whisking the mixture with a blender until smooth.
Salad dressing No. 6
Ingredients:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 tsp. dried dill
1 clove garlic, minced
1/8 teaspoon dry mustard
Salt and pepper to taste
Preparation:
In a blender, mix oil, vinegar, sugar, dill, garlic, dry mustard. Mix until smooth. Add salt and pepper to taste. Cover and refrigerate.
Salad dressing No. 7
Ingredients:
1 cup olive oil
1/2 cup apple cider vinegar
3 tablespoons chopped fresh basil (it's important to use fresh)
2 cloves garlic, minced
Preparation:
In a bowl, whisk together olive oil, apple cider vinegar, basil and garlic. Refrigerate.
Salad dressing No. 8
Ingredients:
1 carrot, fresh, small, peeled and chopped
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
2 tablespoons chopped onion
1 tablespoon hot mustard
1 tablespoon fresh ginger root, grated
Preparation:
Mix all ingredients in a blender or processor until smooth.
Salad dressing No. 9
Ingredients:
1/2 teaspoon dry mustard
1/4 teaspoon white pepper, ground
1 teaspoon tomato paste
7 tbsp olive oil
1/3 cup red or white wine vinegar
2 teaspoons water
1/2 tsp. fresh chopped onion
Preparation:
Salad dressing No. 10
Ingredients:
3/4 cup olive oil
3/4 cup balsamic vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
2 teaspoons Dijon mustard
Salt and pepper to taste
Preparation:
Place all ingredients in a container with a tight-fitting lid, mix, shake and use for salad dressing.
The number of dressings for vegetable salads is so large that it allows housewives to create a wide variety of flavor melodies. In cooking, they are divided into two types: liquid oil with the addition of vinegar, and thick, based on sour cream or mayonnaise. Thick types of dressings are used not only for vegetable, but also for meat and fish salads. The variety of recipes allows you to choose basic versions that are easier to experiment with. And we'll start with the classics.
Classic dressing recipe
What's good about the classic recipe? It uses a minimum of ingredients, their combination gives a taste that goes perfectly with many types of vegetables. It is made on the basis of oil. To create it we will need:
- olive oil - half a glass;
- lemon – ½ fruit;
- salt - half a teaspoon;
- pepper (ground before preparing the dressing) - ¼ teaspoon.
Preparation:
- Squeeze the juice from half a lemon into a deep bowl.
- Add pepper and salt to it. Whisk the whole mixture. Then add olive oil and continue whisking until smooth.
The dressing is used in vegetable and green salads.
Italian traditions in vegetable salad dressings
In the Italian recipe, which is based on the same olive oil, everything is much more complicated, and the flavor bouquet shines with a variety of aromas. We should take:
- oil (take olive) – 125 ml;
- marjoram – 2 teaspoons;
- oregano – 1 teaspoon;
- basil – 1 teaspoon;
- mustard powder – 2 teaspoons;
- granulated sugar – 2 teaspoons;
- garlic – 2 cloves;
- chili flakes – ½ teaspoon;
- wine vinegar (red variety) – 50 ml;
- add salt and pepper to your own taste.
Preparation:
- Crush the garlic cloves under pressure. Grind fresh herbs and seasonings. Taking a bowl, put garlic, mustard powder and sugar into it.
- Add salt, pepper, vinegar, and chili flakes.
- Add olive oil until the stream is thin. Stir until the mixture acquires the consistency of a beautiful emulsion.
- Add chopped herbs to the dressing and stir.
The finished mixture can be stored in the refrigerator for up to 7 days.
French motives
In French cuisine, dressings prepared for vegetable salads have similar taste qualities to Italian versions, but they have their own piquant characteristics. To prepare one of these delicious versions, we need to take:
- oil (preferably olive) – ½ cup;
- lemon juice – 1.5 teaspoon;
- tomato paste – 2 teaspoons;
- wine vinegar (red variety) –25 ml;
- mustard (powder) – 1 teaspoon;
- onion – 1 teaspoon, chopped;
- celery seeds - ¼ teaspoon;
- ground paprika – 0.75 teaspoon;
- granulated sugar – 1.5 teaspoons;
- salt – ¼ teaspoon;
- black pepper (ground) to your taste.
Preparation:
- Pour all the dry ingredients into a suitable bowl, season them with vinegar and lemon juice. Knead.
- We proceed to whipping the mass, gradually adding olive oil to it. As in the first recipe, we need to get a homogeneous emulsion. The gas station is ready.
It goes well with salads containing red onions, fresh cucumbers, and radishes. By the way, all components of this dressing, except olive oil, can be immediately blended in a blender. Then, without ceasing to beat, you can add it.
Variety of sauces for vegetable salads
You can prepare a sauce for vegetable salad from various ingredients, using mayonnaise, sour cream, butter, soy sauce, and balsamic vinegar as a base. Most often, housewives prepare sauces with mayonnaise or sour cream. These two bases harmonize perfectly with all types of vegetables and herbs.
If a low-calorie salad addition is required, take aromatic seasonings and mix them with vegetable oils. For added spice, you can add mustard or garlic to the oil. Compositions with balsamic vinegar are also low in calories, giving the dish a pleasant oriental touch.
If you need a dietary option, use low-fat sour cream, natural yogurt, soy sauce, tomato paste with vegetable oil as a basis. There are several recipes from us to help you.
Based on mayonnaise and mustard
The highlight of the recipe is the organic interweaving of the pronounced taste characteristics of pickles, mayonnaise, tarragon, tarragon and mustard. To prepare it we will take:
- pickled cucumbers – 25 grams;
- lemon juice – 40 grams;
- mayonnaise – 30 ml;
- ready mustard – 20 ml;
- – 5 ml;
- tarragon and tarragon - a small pinch each;
- parsley and green onions – 10 grams.
Cooking process:
- Chop cucumbers and herbs.
- Mix all ingredients in a deep bowl.
- Cover with film and put in the refrigerator so that our sauce infuses for 1 hour.
An interesting version with the same ingredients is made from soy sauce and mustard.
Recipe with soy sauce and honey
Very tasty and quick to prepare option with soy sauce. We need:
- olive oil – 30 ml;
- soy sauce – 60 ml;
- honey – 250 grams;
- lemon – 2 pieces.
Preparation:
- Squeeze the juice from both lemons. Mix all prepared products, except butter. Then slowly add the oil, stirring the mixture.
At this point our cooking process is complete, we can season the salad.
Spicy sauce
For gourmets, we offer a complex version of the sauce with enchanting spicy notes. We will need:
- sesame oil – 35 ml;
- ginger root – 200 grams;
- balsamic vinegar – 30 ml;
- lemon juice – 200 ml;
- olive oil – 90 ml;
- soy sauce – 50 ml;
- garlic – 20 grams;
- chili pepper – 20 grams.
- Peel the garlic and ginger. Grate them on a fine grater. Remove the seeds from the chili and chop them too.
- Place everything in a bowl, add sesame oil, lemon juice, stir, add olive oil and soy sauce.
- At the very end, add vinegar. Mix everything. The sauce is ready.
Culinary professionals advise coloring the warm taste of the oil with fresh and sparkling accords of lemon and vinegar. All other ingredients in the oil dressing are selected to suit your taste. Experimentation is not prohibited.
Oil dressing is added to the salad just before serving so that it does not settle and retains its flavor. If it has stood for some time, you should shake it, and only then add it to the vegetables.
Dry mixtures in the form of loose powders are added to dressings at the very end of cooking so that they do not form lumps when stirred repeatedly.
When using sour cream or yogurt as a base, you should not add vinegar and lemon juice to them, they have enough sour notes.
Be careful with new recipes and be sure to test the prepared dressing on a small amount of lettuce. This way you can understand how successful the combination of products turned out to be.
Refrain from storing the dressing for a long time, use it immediately, or prepare in small quantities. After standing for 2-3 days, it will lose some of its aroma, and the taste melody will become dull and not so playful.
When storing, pour the sauces into small glass jars with a lid, so you can easily notice the separation of the ingredients and stir them in time.
If you need to quickly prepare a salad and dressing for it, use a mixer.
When choosing a recipe, consider your family's taste preferences. If something in the basic composition confuses you, try eliminating or replacing the questionable ingredient with another that is more acceptable to you. Be careful, be sure to taste the dressing at each stage of its preparation.
Sauces for vegetable salads play the most important role in a dish; the sauce is the mood and highlight of the entire dish. They can either enhance or ruin the taste of food. Even the most modest salad can be turned into a delicious dish if you season it with a delicious sauce.
To prepare sauces such as “mayonnaise”, you should take products at the same temperature; it is advisable to take them out of the refrigerator a couple of hours before cooking.
The variety of sauces is huge: sweet, sour, hot, spicy. They are prepared from all sorts of products, from the simplest (dairy products, fruits) to what we consider “strange” ingredients; in Asia, for example, they prepare sauce from rotten fish. Of course, we won’t cook from this ingredient, but we can offer a selection of interesting recipes. So, the most delicious sauces for vegetable salads:
How to prepare sauce for vegetable salad - 15 varieties
This recipe contains garlic, but even if you are planning a romantic evening, you can safely eat a dish with this sauce, there will be no unpleasant smell.
Ingredients:
- Olive oil 150 ml.
- Wine vinegar 3 tbsp. spoons
- Mustard 1 tbsp. spoon
- Garlic 1 clove
- Honey 1 teaspoon
Preparation:
It is better to prepare the dressing immediately in a small jar; it will be convenient to cook in it and, cover it with a lid, store it in the refrigerator.
First, pour the required amount of oil, then add three tablespoons of wine vinegar. Crush the garlic with a knife, but do not cut it finely. Pour honey on top and add mustard. Mix thoroughly and leave for about five minutes so that the garlic releases its aroma. Then, take out the garlic clove and you can season the salad.
A delicious salad requires delicious ingredients and a delicious, zesty dressing that you can whip up quickly.
Ingredients:
- Soy sauce 6 tbsp. spoons
- Olive oil 7 tbsp. spoons
- Spicy herbs
- Sherry vinegar 6 tbsp. spoons
Preparation:
Mix soy sauce, olive oil and sherry vinegar. If you don’t have sherry vinegar on hand, you can easily replace it with regular vinegar. Then add herbs, you can take any of them to your taste. This recipe calls for basil and chives.
Add the herbs and some pepper to the soy sauce, vinegar and oil mixture and mix thoroughly. Pour the sauce over the salad and you're done!
This sauce has a delicious aroma and velvety texture. It is ideal for any salads.
Ingredients:
- Natural yogurt 1 ¼ cups
- Mustard 1 tbsp. spoon
- Lemon juice 2-3 tbsp. spoons
- Sunflower oil 4 teaspoons
- Salt and ground black pepper.
Preparation:
Place all ingredients in a food processor or immersion blender bowl and blend at low speed until smooth.
Sunflower oil can be replaced with flaxseed oil; in combination with yogurt it will give the perfect combination.
This sauce contains fewer calories than vegetable oil.
Ingredients:
- Juice of one lemon
- Mustard beans 2 teaspoons
- Olive oil 4-5 tablespoons
- Dried basil 2 pinches
- Soy sauce 2 tbsp. spoons
- Dry garlic, ground pepper to taste.
- Water 5 tbsp. spoons
Preparation:
Place all the ingredients in a bowl, add water at the very end so that you can adjust the thickness of the sauce, and mix thoroughly. Let the dressing sit for a few minutes. We pour the sauce on top of the salad, it turns out very tasty, you don’t feel the water.
The salad for this sauce does not need to be salted; the soy sauce in the dressing will do the job perfectly.
If you are watching your figure, then you should pay attention to this sauce, which has already become a classic.
Ingredients:
- Cottage cheese 255 gr.
- Greens (dill, mint, cilantro.) 1 bunch
- Lemon juice 1 tbsp. spoon
- Garlic 2 cloves
- Olive oil 3 tbsp. spoons
- Salt to taste.
Preparation:
First, the greens should be thoroughly rinsed under running water and then dried. You can shred it arbitrarily. Afterwards, transfer all the products into a blender and mix. If the sauce turns out to be thick, then it can be diluted with both olive oil and kefir.
To further reduce the number of calories, you can use natural yogurt instead of cottage cheese. It will turn out no less tasty.
The French say: with a good sauce you can eat an old sole. And in this they are absolutely right, today is just one of those.
Ingredients:
- Medium-sized lemon 1 pc.
- Cream 300 ml.
- Mint several leaves.
Preparation:
The recipe is so simple that it’s a shame to even call it a recipe. Squeeze the juice out of the lemon and put mint in it, you need to mash it a little and leave it so that the juice is saturated with aromas. The leaves should sit in the juice for at least 15 minutes. When the juice is soaked, remove the mint from it, pour in the cream in a thin stream and stir gently. Literally before your eyes the sauce will become thick.
You can add a little brightness to the sauce by sprinkling with lemon zest.
Beets are great both as a stand-alone dish and as a great addition to other foods. But few people know that you can prepare a sophisticated dip sauce from ordinary beet and serve it with a vegetable plate.
Ingredients:
- Beetroot 2 pcs.
- Olive oil 3 tbsp. spoons
- Soft cheese 150 gr.
- Green tarragon 2/3 cup
- For decoration, a small handful of walnuts.
Preparation:
The beets need to be peeled and boiled until tender. There is no need to drain the water, it must cool down. Place beets, cheese, tarragon and olive oil cut into arbitrary cubes into a blender bowl. Whisk everything together. In order to obtain the required consistency, you need to add the water in which the beets were cooked to the sauce. Garnish your sauce with chopped nuts and a sprig of tarragon.
This sauce goes with everything: both a regular vegetable salad and delicate fish.
Ingredients:
- Dor blue cheese 150 gr.
- Lemon juice 1 tbsp. spoon
- Chopped onion 1 tbsp. spoon
- Garlic 2 cloves
- Homemade cream 200 gr.
- Small bunch of cilantro
- Turmeric 0.5 teaspoon
- Olive oil 2 tbsp. spoons
- Curry 0.5 tsp
- Salt, pepper
- Zira 0.5 teaspoon
- Soy sauce to taste
Preparation:
Add cream to a bowl, add dor blue cheese and all other ingredients. Using an immersion blender, mix everything thoroughly. The sauce is ready!
For the attention of all eggplant lovers, we offer an interesting sauce that is in perfect harmony with any vegetables.
Ingredients:
- Eggplant 1 pc.
- Olive oil 3 tbsp. spoons
- Lemon juice
- 2 tbsp. spoons
- Pine nuts or walnuts 0.5 tbsp.
Preparation:
Eggplant should be prepared in any way convenient for you: either baked in the oven or grilled. Nuts should be crushed into fine crumbs. In a blender bowl, beat the eggplant pulp, nuts, olive oil, lemon juice and salt. Make this sauce and it will become one of your favorites.
Ingredients:
- Cashew nuts 4 tbsp. spoons
- Soy sauce 4 tbsp. spoons
- Sesame oil 2 teaspoons
- Rice vinegar 3 teaspoons
- Boiled water 1 cup
Preparation:
Grind the cashews in a coffee grinder; it is better to do this in small portions, so the nuts can be ground more thoroughly. You should have the consistency of fine crumbs. Then pour the nut flour into a saucepan and add a little water. We put it on the fire and begin to boil, stirring everything thoroughly. Pour out all the water in small portions. The mixture should not boil too much. While actively kneading, make sure that there are no lumps. When the mixture has boiled down, add all the liquid ingredients. The sauce is ready, but must be cooled before serving.
This sauce is famous for its delicious cheesy taste. But it is worth considering that due to the content of cheese and butter, it is extremely high in calories.
Ingredients:
- Butter 3 tbsp. spoons
- Cheddar cheese 150 gr.
- Wheat flour 3 tbsp. spoons
- Dry mustard 0.5 tbsp. spoons
- Milk 400 ml.
- Salt and pepper to taste.
Preparation:
Melt the butter in a frying pan, add flour and mustard, stirring well and fry the flour a little; it will be enough if it darkens a little. Then add milk in a thin stream, remembering to stir so that the sauce does not separate and lumps do not form. Cook for about one minute. Then add the grated cheese (it should be about a glass.) Keep it on the fire until the cheese dissolves and the sauce becomes a homogeneous consistency. Remove from heat and add spices to taste.
We all know the world famous Greek salad. But not many people prepare it correctly, especially the dressing for it. Many people simply pour vegetable oil over the salad. We want to correct this mistake and make a flavorful Greek salad dressing.
Ingredients:
- Olive oil 1\2 cup
- Lemon juice 1/4 cup
- Garlic 1 clove
- Oregano 1 teaspoon
- Salt 1\2 teaspoons
- Ground pepper.
Preparation:
Place chopped garlic in a dressing jar and add all the dry ingredients there. Then oil and lemon juice. Close the jar tightly and shake well. You can store this dressing in the refrigerator.
The most favorite sauce in the whole world. It is easily available and can be stored in the refrigerator for several weeks.
Ingredients:
- Wine vinegar or lemon juice 1/3 cup
- Olive oil 1 cup
- Garlic 4 cloves
- Salt 1.5 teaspoons
- Ground black pepper 0.5 teaspoon
- Spicy mustard 2 teaspoons
Preparation:
Gradually add olive oil to freshly squeezed lemon juice. Pass the garlic through a press, and, along with the rest of the products, add to the mixture of oil and lemon juice. You need to mix everything very well. Pour into a container with a lid and let it brew for several hours.
This sauce is served with grilled or steamed vegetables, shrimp or fish.
Ingredients:
- Garlic 10 cloves
- Yolk 1 pc.
- 200 ml. olive oil
- Lemon juice 1 teaspoon
- Salt 0.5 tsp. spoons
- Pepper 0.5 teaspoon.
Preparation:
Beat the yolk, add garlic crushed in a mortar and the rest of the ingredients. Mix everything thoroughly. The sauce is ready.
Before breaking an egg, it should be washed thoroughly to avoid salmonella sticks getting into the sauce.
An unusual combination of sweet honey and salty cheese creates an unforgettable game of taste. Once you cook it once, you will cook it constantly.
Ingredients:
- Sour cream 30% 200 ml.
- Shredded Gorgonzola cheese 250 gr.
- Light honey 1 tbsp. spoon
- Chives 2 tbsp. spoons
- Salt and pepper to taste.
Preparation:
We make a mixture of sour cream, chopped cheese, honey and onions. Add salt and pepper to taste. Let it brew for several hours and you can serve it with any vegetable salad. Bon appetit!
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