GREEK SAUCE FOR FRESH VEGETABLE SALAD

1.5 cups olive oil
1.4 teaspoon sweet mustard
1 clove finely chopped garlic
3 tsp balm. vinegar
1 tsp lemon juice
1.5 tsp honey
1.4 allspice black pepper
salt
1.2 tsp oregano (herb. used in 50% Greek cuisine, I know exactly)
feta cheese (according to taste)
Fresh basil a couple of sprigs

The dressing can be prepared and stored in the refrigerator for a long time. Mix all ingredients (except feta cheese), the easiest way is in a tall glass with a closed lid or a mixer. Pour over the salad before serving, stir, then break a piece of cheese (the size of a matchbox) with your hands and throw in a couple of olives.

AVOCADE SAUCE

Products:

1 medium avocado
1 small head onions
1.5 tbsp. lemon juice
2 tsp olive oil

Instructions:

Mix all the above ingredients and puree them in a blender. Place the resulting mixture in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad; just before serving, add sauce to the salad and stir.

HONEY DRESSING

Products:

4 tablespoons each vegetable oil and lemon juice,
1 dining room spoon of honey,
1 - 2 sprigs of parsley.

Instructions:

Mix vegetable oil, lemon juice and honey until smooth. Add finely chopped parsley. We dress salads with cabbage, beets, and carrots.

MINT DRESSING

Products:

3 tablespoons finely chopped mint leaves,
1 1/2 - 2 tablespoons sugar,
1 tablespoon wine vinegar,
3 - 4 tablespoons of water.

Instructions: Grind finely chopped mint with sugar, mix with vinegar and add water. Let it sit for 2 - 3 hours. Refueling green salad, salad from fresh cucumbers. If necessary, add some salt to the salad when it is already laid out on plates. Immediately before eating.

ITALIAN DRESSING

Products:

1 cup olive or vegetable oil,
1/4 cup white or apple cider vinegar,
2 tbsp. l. finely chopped onion,
Art. l. chopped fresh or 1 tsp. dried leaves basilica,
1 tsp. Sahara,
1 tsp. mustard powder,
1/2 tsp. salt,
1/2 tsp. dried oregano leaves
1/4 tsp. pepper,
2 clove of garlic, finely chopped.

Instructions:

Shake all ingredients in a tightly closed container. Shake again immediately before use.

HORSERASH SAUCE WITH VINEGAR

Products:

For 1 horseradish root (120 g) - 100 g of 9% vinegar,
100 g of water,
1 tea spoon of sugar,
1 teaspoon salt.

Instructions: Wash the horseradish root with a brush and peel it, then grate it and pour boiling water no more than up to the surface of the horseradish, close with a lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. Serve with cold and jellied fish, jelly, ham.

HOMEMADE MAYONNAISE

Products:

For 1/2 cup vegetable oil (refined sunflower or olive) -
1 egg (yolk),
1 tbsp. spoon of vinegar,
salt and sugar to taste.

Instructions: Pour raw egg yolks into a porcelain or earthenware cup, add salt and stir with a broom or spatula. Then in small portions(a teaspoon at a time) pour in the vegetable oil, each time thoroughly mixing it with the yolks. When the butter and yolks form a thick, homogeneous mass, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons of warm water. For more pungent taste You can add 1/4 teaspoon to the sauce ready mustard, which must be mixed with the yolks before seasoning the sauce with oil.
Mayonnaise is used to season salads and vinaigrettes and served with boiled and fried meat and fish cold dishes.

MUSTARD DRESSING

Products:

vegetable oil 60 ml
yolk 1 pc.
table mustard 1 teaspoon
3% vinegar 110 ml
sugar 1 teaspoon
salt 1/2 teaspoon
pepper 1 g

Instructions: Table mustard, salt, sugar, ground black pepper and raw egg yolk grind, add vegetable oil while stirring, then vinegar. Shake the dressing before use. Use for vegetable salads and herring.

MUSTARD SAUCE WITH CAPERS

Products:

For 2 eggs - 2 tbsp. spoons of vegetable oil,
1/2 tbsp. spoons of mustard,
3-4 tbsp. spoons of vinegar,
1 tbsp. spoon of small capers,
1/2 teaspoon sugar.

Instructions: Rub the yolks of hard-boiled eggs through a sieve and grind until white with mustard, sugar, salt, gradually adding vegetable oil, then dilute with vinegar. Add capers and finely chopped egg whites to the prepared sauce.
Serve the sauce cold boiled fish or canned in its own juice.

CLASSIC SALAD DRESSING

Products:

lemon juice 1/4 cup.
salt 1/2 teaspoon.
black pepper 1/4 teaspoon.
olive oil 1/2 cup.

Instructions:

In a small bowl, use a fork to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little sweet mustard to the resulting mixture to taste. This dressing is perfect for any green salads.
Cooking time: 5 min.

LEMON-HONEY SALAD DRESSING

Products:

lemon juice 1/3 cup
liquid honey 4 teaspoons
vinegar 1 tablespoon
salt 1/8 teaspoon

Instructions:

In a small bowl, use a fork or mixer to whisk together the lemon juice, honey and vinegar until smooth. Add some salt. This sweet and sour sauce goes well with Chinese-style salads containing shrimp or chicken pieces.

CAESAR SAUCE

In a small saucepan combine:
juice of one lemon,
dessert spoon mustard,
2 egg yolks,
2 small garlic cloves, crushed

Stir and whisk with a whisk, adding olive oil little by little, about one hundred milliliters (half a glass).
Whisk the dressing until the sauce thickens.
If you're interested, you can add a little vinegar to this sauce, but it seems to me that lemon is enough.

The second version of Caesar sauce is based on sour cream.
It is milder and is well suited to those salad lovers for whom the combination of spicy mustard-lemon-vinegar is too sour or not recommended for the stomach.
In this case just take:

a glass of medium fat sour cream,
add 2 crushed cloves of garlic there,
a spoonful of mustard.
To add a piquant taste to the Caesar sauce and salad, you can chop 3 small pickled cucumbers. Mix the composition in a blender or mixer.

Option 3

1 egg
1 teaspoon mustard
1 large clove of garlic
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
150 ml olive oil

We put all this in a food processor or beat it with a whisk by hand; for lovers of masturbation, a whisk is recommended.
Making the sauce: put a raw egg, mustard, garlic, sauce, lemon juice and 4 anchovies food processor and beat - option with a whisk in a bowl.
Season with 1 teaspoon Worcestershire sauce.
Without turning off the combine, slowly, thinly add oil, stirring the best option droplets. When the oil is added, the sauce should be thick and at the same time thin.
Add 2-3 teaspoons of water if it is too thick.

Option 4

1 egg,
400gr. vegetable oil,
25gr. parmesan,
soy sauce,
2 cloves of garlic,
teaspoon Votchester (can be replaced with hot kutchup)
20gr. anchovies (can be replaced with herring)
10g cognac,
30gr. freshly squeezed orange juice.
1 tsp mustard (preferably Dijon)

Preparation of the sauce: In a deep bowl, mix the egg yolk, mustard, finely grated Parmesan, soy sauce, finely grated or crushed garlic (it is best to add garlic paste), Watchchester (spicy kutchup), finely chopped anchovies (herring), cognac, orange juice. Beat the whole mass well with a mixer. Then, continuing to beat in a thin stream, gradually add oil. This must be done slowly and carefully, otherwise the sauce will start to split. Whisk until all the oil has been added and the sauce has thickened.

YOGURT SAUCE

Products:

natural yogurt without additives 150g,
2 tbsp lemon juice,
1 tbsp olive oil,
salt, pepper, definitely herbs.

Instructions:

Beat. Great with green salads.

RANCH refueling

Products:

1 cup mayonnaise
0.5 cups kefir or sour cream
2 tsp dry onions (fresh can be used)
2 tsp dry garlic (you can use chopped fresh)
2 tsp chopped herbs or dill seeds
salt to taste
black pepper to taste
lemon juice to taste

Instructions:

Grind all dry ingredients and mix with kefir and mayonnaise. Let the dressing sit for a couple of hours in the refrigerator. Dry onions and garlic have a stronger taste, so it is recommended to use them in the dressing. Farmhouse dressing can be stored in the refrigerator for several days.

FRENCH DRESSING

Products:

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

Instructions: 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. French dressing with balsamic vinegar has a more gentle soft taste than regular French dressing,

SESAME-GINGER DRESSING

The sweet-spicy taste of this dressing, prepared in asian style, obtained thanks to rice vinegar. If you are using regular rice vinegar, then you will need to add something sweet of your choice to it.
Products:

2 shallots, white and green parts, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh cilantro
1 clove minced garlic
1/3 cup aged rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
black pepper

Instructions:

In a small bowl, combine shallots, ginger, cilantro, garlic, rice vinegar, olive oil, soy sauce and Sesame oil. Add soy sauce to taste.

An integral part of any salad is dressing or salad sauce. The dressing makes the salad juicy and adds additional flavor accents. The most popular dressings in our country are vegetable oil and mayonnaise. But to diversify and improve the taste of many salads, it is worth using other types of dressings. We offer you several simple universal recipes salad dressings that will add zest to your dishes. Recipes for dressings are designed for 1 kg of salad.

• Table vinegar - 4 tbsp. spoons
• Sugar (or powdered sugar) - 0.5 teaspoon

Whisk all ingredients in a bowl with a fork. Refill for anyone vegetable salad ready!

With vinegar

• Vegetable oil (preferably olive) - 6 tbsp. spoons
• Table vinegar - 2 tbsp. spoons
• Salt and black ground pepper- taste

Mix mustard, vinegar and salt in a small container. Let it brew for 15 minutes. Using a whisk, thoroughly whisk the olive oil into the mixture, adding it in a thin stream. Finally add black pepper and stir. You can immediately dress the salad.

Salad dressing sauce

• Sour cream - 1/2 cup
• Garlic - 2 cloves
• Mustard (preferably Dijon) - 1 teaspoon
• Vegetable oil - 1 tbsp. spoon
• Juice of 1/2 lemon
• Sugar - 1 teaspoon
• Salt - to taste

Beat sour cream with vegetable oil, mustard, chopped garlic, lemon juice, sugar, and salt. The delicious delicate salad sauce is ready.

Olive

• Olive oil – 200 ml (1 glass)
• Red wine vinegar - 4 tbsp. spoons
• Mustard - 1 tbsp. spoon

Mix oil, wine vinegar and mustard until smooth.

Salad dressing with mustard

• Vegetable oil (preferably olive) - 1/2 cup
• Juice of one lemon
• Mustard - 1 teaspoon
• Garlic - 1 clove
• Pickled cucumber – 1 piece
• Salt and ground black pepper - to taste

Mix lemon juice, mustard, oil, finely grated salted garlic and cucumber. Salt and pepper.

Balsamic

• Balsamic vinegar – 1/3 cup
• Olive oil – 1/2 cup
• Mustard (preferably Dijon) - 1 tbsp. spoon
• Honey – 1 tbsp. spoon
• Juice of 1 lemon

Pour balsamic vinegar into a suitable container, gradually add olive oil, stirring all the time with a whisk.

Add honey, lemon juice, mustard. Add salt, pepper, mix thoroughly. Cover the container and let the sauce brew for 2 hours. Ready balsamic sauce Can be stored in the refrigerator for several days.

Soy salad dressing

• Vegetable oil - 1/3 cup
• Soy sauce - 4 tbsp. spoons
• Juice of 1 lemon
• Garlic - 1 clove
• Salt and ground black pepper - to taste

Chop the garlic and mix with the remaining ingredients in a tightly sealed container, season with salt and pepper to taste. Close the container, shake vigorously, and let the sauce sit for 20 minutes.

With yogurt

• Natural yogurt – 200 g
• Juice of 1 lemon
• Sugar - 1 teaspoon
• Salt and ground black pepper - 1/2 teaspoon each

Salad dressing with sour cream

• Sour cream – 200 g
• Apple or wine vinegar - 1 tbsp. spoon
• Sugar - 1 teaspoon
• Salt and ground black pepper - 1/2 teaspoon each

Mix all ingredients thoroughly until smooth.

Greek Salad Dressing
with balsamic vinegar

• Balsamic vinegar - 1/4 tbsp. spoons
• Brown sugar - 2 teaspoons
• Olive oil - 3/4 cup
• Garlic - 2 cloves
• Salt and ground black pepper - 1/2 teaspoon each

Whisk balsamic vinegar with sugar and chopped garlic, add salt and pepper. Without ceasing to stir the sauce, pour in olive oil in a thin stream. Stir until smooth.

Salad dressing with soy sauce

• Soy sauce - 4 tbsp. spoons
• Olive oil - 1/2 cup
• Juice of 1 lemon
• Honey - 2 tbsp. spoons

Mix honey with soy sauce until smooth. Add lemon juice and stir again. While whisking the dressing, gradually add olive oil. Ready dressing Can be stored in a closed container for more than a week.

It is no longer fashionable to season snacks with mayonnaise. Because of high calorie content he is not well liked by his supporters healthy eating, which are becoming more and more numerous. An alternative to this sauce could be mustard dressing. Energy value it is small, it promotes the breakdown of fats and better absorption of food, speeds up metabolism and helps to lose weight. excess weight, goes equally well with meat, fish, and vegetables.

Cooking features

Mustard dressing can replace mayonnaise when preparing the most different dishes, including salads. Its taste is pleasant and unusual, it gives new shades to snacks. Sometimes it completely changes the taste of familiar dishes. But unlike mayonnaise, which you can buy at any grocery store, you have to make mustard dressing yourself. This process is simple, but requires knowledge of some subtleties.

• Mustard dressing can be prepared based on mustard seeds or mustard powder, but most often ready-made is taken as a basis mustard sauce. It could be Dijon mustard or a canteen called “Russian”. They differ in appearance, taste, and degree of spiciness. These ingredients are not interchangeable.
• The ingredients included in the dressing must be stirred thoroughly so that it acquires a smooth consistency. This can be achieved with a whisk or even a tablespoon, but if necessary, it is not forbidden to use a mixer or blender.
• The taste of the finished dressing is largely determined by the spices and herbs included in its composition. It is imperative to follow the proportions when preparing this sauce. If the ratio of components is violated, the result may still be quite good, but still the taste and aroma of the sauce will not be identical to the original.

Mustard dressing can be used to prepare almost any appetizer, but it is most suitable for warm salads. It can also be served separately instead of sauce.

Garlic mustard dressing

• table mustard – 40 ml;
• olive oil – 100 ml;
• garlic – 2 cloves;
• apple cider vinegar (6 percent) – 40 ml.

Cooking method:

• Crush the garlic cloves with the flat side of a knife and chop finely.
• Add mustard and mix thoroughly.
• Add vinegar. Stir until completely homogeneous.
• Add the oil in small portions and stir the sauce until it reaches a smooth consistency.
• After adding the last portion of oil, whisk the sauce and use it to dress salads.

Cooked according to this recipe the sauce will be fine for dressing salads different types. Fish snacks will get more with it pleasant aroma and a slight sourness, chicken ones will tempt you, vegetable ones will become sharper and more interesting.

Whole grain mustard dressing

• white mustard seeds – 30 g;
• honey – 60 ml;
• mayonnaise – 40 ml;
• shallots – 50 g;
• wine vinegar (6 percent) – 30 ml;
• salt - to taste.

Cooking method:

• Wash the onion, dry it, remove it upper layer. Cut into not too small pieces and place in a blender bowl.
• Grind to a paste.
• Melt the honey until liquid and pour it over the onion puree.
• Add whole grain mustard and mayonnaise and whisk.
• Add vinegar and salt, beat again.

The sauce made according to this recipe has an unusual, contradictory taste, sweet and sour and at the same time spicy. Suitable for meat salads, although it can also be seasoned with vegetable snacks.

Mustard-cranberry dressing

• Dijon mustard – 60 ml;
• Cranberry Sauce– 60 ml;
• garlic – 1 clove;
• apple cider vinegar (6 percent) – 60 ml;
• peanut butter – 60 ml;
• vegetable oil – 0.24 l;
• salt, ground black pepper - to taste.

Cooking method:

• Finely chop the garlic clove and throw it into the blender bowl.
• Add mustard and cranberry sauce to the garlic, add vinegar, pepper and salt.
• Turn on the blender and blend at medium speed for 30-40 seconds.
• Add both types of oil.
• Whisk until smooth.

Place the dressing in the refrigerator for at least half an hour before using. She can be fueled meat salads. It would be a good idea to serve it with meat instead of sauce. It goes especially well with fatty pork and duck.

Mustard dressing with tofu

• Dijon mustard – 40 ml;
• lemon juice – 60 ml;
• tofu – 150 g;
• olive oil – 100 ml;
• garlic – 1 clove;
• salt, pepper mixture - to taste.

Cooking method:

• Pour the oil into a small bowl.
• Add lemon juice. It can be squeezed from lemon. For getting specified quantity you will need 1-2 fruits depending on their size, thickness of the peel and how you extract the juice - using a citrus juicer expects the highest yield.
• Mix the oil and lemon juice thoroughly.
• Pour into the pan and heat.
• Add finely chopped garlic, fry it for 2-3 minutes.
• Pour the mixture back into the bowl. Mix with mustard.
• Mash the tofu with a knife.
• Add the cheese to the remaining ingredients, salt and pepper.
• First, stir everything with a spoon, then beat with a blender. The mass should be thick but homogeneous.

This filling is good for vegetarian dishes. You can also dress Caesar salad with this sauce.

Thick mustard sauce for Caesar

• mustard powder – 5 g;
• garlic – 1 clove;
• raw egg yolk – 1 pc.;
• lemon juice – 20 ml;
• Worcestershire sauce– 2.5 ml;
• Tabasco sauce – 3 drops;
• olive oil – 50 ml;
• ground black pepper, salt - to taste.

Cooking method:

• Finely chop the garlic, sprinkle with salt and crush with a pestle. It is enough to take an incomplete teaspoon of salt and do not add any more afterwards.
• Place the garlic mass in a bowl, add mustard and stir well.
• Add lemon juice and yolk as the next ingredients.
• Stir until the mixture becomes homogeneous.
• Add vinegar and oil, stir again until smooth.
• Enter last spicy ingredients: Worcestershire sauce, Tabasco, ground black pepper.
• Stir the dressing until it reaches a homogeneous consistency. To simplify the task, you can use a blender.

This sauce is suggested for dressing Caesar salad, although it is also suitable for many other appetizers, especially if they contain poultry.

Delicate mustard dressing with yogurt

• unsweetened yogurt – 80 ml;
• wine vinegar (6 percent) – 5 ml;
• table mustard – 5 ml;
• olive oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Grind the mustard with vinegar and oil.
• Add yogurt, beat with a whisk or mixer.
• Add salt, pepper and beat again.

The consistency and taste of this mustard dressing resembles mayonnaise sauce, but it is much healthier and somewhat sharper.

Mustard dressing with orange and almonds

• almonds – 50 g;
• orange – 150 g;
• water – 50 ml;
• honey – 10 ml;
• mustard – 20 ml;
• garlic – 1 clove;
• olive oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Crush the nuts and dilute with water.
• Squeeze the juice out of the orange.
• Pass the garlic through a hand press.
• Melt honey in a water bath.
• Mix the nut mixture with orange juice and honey.
• Add oil and garlic, stir.
• Add salt and pepper, stir again.

Mustard dressing made from this unusual recipe, good for dishes Caucasian cuisine. If desired, you can add chopped herbs to it. Almonds can be replaced walnuts: the taste will be different, but will remain harmonious.

Mustard-honey dressing

• olive oil – 100 ml;
• lemon juice – 5 ml;
• dried garlic - a pinch;
• liquid honey – 60 ml;
• table mustard – 40 ml;
• salt, pepper - to taste.

Cooking method:

• Combine the ingredients.
• Mix thoroughly.

To obtain a creamy consistency, replace the butter with unsweetened yogurt or low-fat sour cream. This will reduce the calorie content of the sauce and the taste will become softer.

Mustard dressing is almost universal. It is suitable for almost any salad and can replace high-calorie mayonnaise, which many consider harmful.

Most Russian housewives dress their salads with mayonnaise, sour cream or vegetable oil. But you just have to work a little magic on the salad sauce, and the usual combinations of products begin to play with new shades of flavors, and the simplest homemade salads immediately become a delicacy. The salad sauce, dressing or dressing is just as important as the main salad ingredients. They are what bind all the components together and determine the taste, consistency and calorie content of the salad. When coming up with salad sauces, you don’t have to reinvent the wheel: world cuisine knows many recipes for every taste - take them as a basis and experiment. And the Culinary Eden website has made a selection to help you best sauces and dressings for all types of salads: from light and refreshing to dense, hearty, rich, exotic and sweet.

Light sauces for salads

Light salads from fresh vegetables and greens generally need a light dressing that enhances their flavor without weighing down their texture. They cope well with this role classic gas stations, which in France are called vinaigrettes. French vinaigrette is a mixture of 1 part vinegar, 3 parts vegetable oil and small quantity spices and flavoring additives. Thanks to huge variety vinegars, vegetable oils and spices, you can prepare a new one every day light sauce for vegetable salad. Replenish your oil reserves grape seed, sesame and pumpkin oil, balsamic, wine, rice and sherry vinegar - and the number of simple vinaigrette sauces that you can prepare in one minute will increase by 12!

To prepare base sauce vinaigrette, mix in glass jar 1 part aromatic vinegar and 3 parts of your favorite vegetable oil, add salt and pepper to taste and shake well to combine the liquids. Instead of vinegar, you can use lemon, orange or grapefruit juice. The resulting homogeneous sauce can be used to immediately season the salad, or you can store it in the refrigerator and use it as a basis for more complex and interesting sauces.

Light salad sauce Sicilian style

Ingredients:
2 tbsp. lemon juice,
2 tbsp. orange juice,
10 tbsp. olive oil,
1 pinch dried oregano or basil
sea ​​salt, black pepper to taste

Preparation:
Place all ingredients in a jar, screw on the lid and shake well.

Vinaigrette sauce with mustard

Ingredients:
1 tsp mustard,
1 tbsp. wine vinegar,
3 tbsp. olive oil or grape seed oil,
salt, pepper to taste

Preparation:
Place mustard in a bowl, add salt, pepper and vinegar, whisk well. Add oil little by little, continuing to whisk. Ready sauce Can be stored in the refrigerator in a closed container for no more than a week.

Spicy vinaigrette

Ingredients:
8 tbsp. white wine vinegar,
2 buds of cloves,
1 star anise,
10 tbsp. olive oil,
salt, black and pink pepper to taste

Preparation:
Pour vinegar into a saucepan, add a little water and add crushed spices. Bring to a boil and cook over low heat until thickened. Pour the flavored vinegar through a sieve into a jar, add the oil, salt and pepper and shake well.

Tomato vinaigrette sauce

Ingredients:
150 ml tomato juice,
50 ml olive oil,
50 ml red wine vinegar,
2-3 sprigs of basil or cilantro,
salt, hot peppers taste

Preparation:
Finely chop the green leaves and mix with the rest of the ingredients. Store in the refrigerator before serving and use within 2 days.

Thick sauces for salads

Salads from fresh vegetables and herbs easily turn into main dishes if you complement them with hearty, hearty sauce based on sour cream, cream, eggs, cheese or nuts. Salads with pickled vegetables, meat, fish and seafood also need to be accompanied by a thick and delicate sauce. To the category of dense salad sauces include mayonnaise, beloved by many, italian sauce pesto, Caesar salad dressing, as well as various sour cream, yogurt and creamy sauces. These sauces change not only the taste and aroma, but also the consistency of the salad, so before you prepare a thick and dense salad dressing, consider whether it will go well with all the ingredients. In some cases, it makes sense to serve such sauces separately so as not to spoil appearance salad Thick sauces, especially those based on eggs, do not last long; prepare them for one time only.

Classic homemade mayonnaise

Ingredients:
1 yolk,
1 tsp mustard,
550-570 ml olive oil or a mixture of olive and sunflower,
1 lemon,
salt, pepper to taste

Preparation:
Beat the yolk with mustard in a blender. Start pouring in the oil little by little without stopping whisking. When the mayonnaise reaches the desired consistency, squeeze the lemon into it, season with salt and pepper, whisk a little more and immediately refrigerate the sauce until ready to serve. If the mayonnaise separates while beating, add a little hot water and continue beating. If this doesn’t help, start making a new batch and, when it starts to thicken, pour in the separated sauce.

French cream sauce

Ingredients:
5 tbsp. white wine vinegar,
8 tbsp. olive oil,
4 tbsp. nut or pumpkin oil,
120 ml heavy cream or sour cream,
1 tsp mustard,
1 handful of chopped parsley,
salt, pepper to taste

Preparation:
Mix all ingredients in a blender. Taste and adjust the taste by adding more spices or vinegar.

Caesar salad dressing

Ingredients:
1 yolk,
0.3 tsp mustard,
1 tbsp. lemon juice,
0.5 cloves of garlic,
3 tbsp. olive oil,
1 tbsp. grated hard cheese,
pepper to taste

Preparation:
Beat the yolk with mustard and lemon juice. Add crushed garlic and gradually pour in olive oil, continuing to whisk. Pour in grated cheese, stir and add 1-2 tablespoons if necessary boiled water. Serve immediately.

Thick sauce with mascarpone cheese and herbs

Ingredients:
5 tbsp. mascarpone cheese,
2 tbsp. unsweetened yogurt,
3 sprigs of fresh parsley, mint, dill,
1 clove of garlic,
0.5 tsp mustard,
2 tbsp. vinegar or lemon juice,
white pepper, salt to taste

Preparation:
Finely chop the greens, grate the garlic fine grater. Mix all ingredients with a fork or blender. If necessary, add more yogurt for a thinner consistency.

Green yogurt sauce

Ingredients:

1 bunch of parsley,
1 bunch of green basil,
1 bunch of dill,
2-3 stalks of green onions,
1 clove of garlic,
1 tbsp. lemon juice or white vinegar,
0.5 tsp salt

Preparation:
Finely chop the greens and garlic, add salt, mix with yogurt and lemon juice. Before serving, store the sauce in the refrigerator and serve in a separate container.

Almond pesto with arugula

Ingredients:
1 handful of almonds,
1 bunch of green basil,
1 bunch of arugula,
1 clove of garlic,
3-4 tbsp. vegetable oil to your taste,
1-2 tbsp. lemon juice,
coarse salt, pepper to taste

Preparation:
Fry the almonds in a dry frying pan, grind in a blender or food processor. Add chopped herbs and garlic, pour in oil and lemon juice and chop again. Add oil or juice to desired consistency. Serve this vibrant sauce over caprese salad or hearty salads with meat and cheese.

Thousand Island Sauce

Ingredients:
1 tsp chili paste,
2 tbsp. ketchup,
0.5 cups homemade mayonnaise,
1 small pickled cucumber,
5-6 green olives

Preparation:
Coarsely chop the cucumber and olives, mix with the remaining ingredients and refrigerate before serving. The sauce may remain in a closed container for 5-6 days.

Garlic sauce with nuts

Ingredients:
50 g shelled walnuts,
1 clove of garlic,
1 lemon,
6-8 tbsp. olive or sunflower oil,
coarse salt, pepper to taste

Preparation:
Remove the zest from the lemon and squeeze out the juice. Fry the nuts in a dry frying pan, crush in a mortar along with salt and garlic. Add juice, zest and oil, mix well.

Asian-style salad dressings

Salads with rice, tofu cheese, spicy pickled vegetables, smoked chicken or fish, with a variety of seafood, and especially warm salads will sparkle with new colors if you fill them up original sauces in Chinese, Japanese or Indian style.

Sesame sauce with seaweed

Ingredients:
1 cup white sesame seeds,
2 large sheets of nori seaweed
1 tsp salt,
2 tbsp. sesame oil,
3-4 tbsp. sunflower oil

Preparation:
Fry the sesame seeds in a dry frying pan until golden color, stirring constantly. Cool slightly and grind with a blender or food processor. Take the nori sheets by the edges with tongs and pass them over the burner fire several times until they darken slightly. Crumble the toasted leaves with your hands, mix in the sesame seeds and salt and stir, gradually adding sesame and sunflower oil to the desired consistency.

Coconut sauce

Ingredients:
5 tbsp. coconut milk or cream,
1 tbsp. soy sauce,
1 lime,
1 drop hot sauce Chile,
1 tbsp. sugar or honey

Preparation:
Remove the zest from the lime and squeeze out the juice. Place all ingredients in a blender bowl, pour in 2-3 tbsp. hot water and beat well. Leave to brew room temperature half an hour.

Ginger Lime Sesame Sauce

Ingredients:
3 tbsp. sesame oil,
3 tbsp. tahini paste,
1 tbsp. lime juice,
1 tbsp. fresh grated ginger,
1 tbsp. honey,
1 small onion
2-3 sprigs of basil,
2-3 sprigs of thyme,
1 tsp black sesame,
1 tsp paprika,
0.3 tsp black pepper,
0.3 tsp salt

Preparation:
Remove the leaves from the basil and thyme and cut the onion into cubes. Place all ingredients in a blender and blend well. If necessary, add sunflower oil for a thinner consistency.

Indian cucumber sauce

Ingredients:
1 cup unsweetened yogurt or low-fat sour cream,
2 small cucumbers,
1 tsp cumin or fennel seeds,
1 bunch of dill,
coarse salt, pepper to taste

Preparation:
Fry the cumin or fennel in a dry frying pan, crush in a mortar and salt. Grate the cucumbers and squeeze out the juice. Finely chop the dill. Mix all ingredients and refrigerate for 20-30 minutes.

Sauces for fruit salads

No matter how tasty and aromatic they are fresh fruits and berries, without dressing they cannot be considered a complete meal. Only a special sauce can combine their flavors and make a salad out of them. It is very important to dress fruit salads at the very last moment before serving, and such a salad must be mixed very carefully or even not stirred at all. You can serve the fruit salad sauce separately - let each guest season and mix their portion to taste.

Simple honey sauce

Ingredients:
1 lemon,
2 tbsp. honey,
0.5 tsp cinnamon

Preparation:
Remove the zest from the lemon, squeeze out the juice and mix with honey and cinnamon. Leave the sauce to sit for a few minutes and pour over fruit salad without stirring.

Orange sauce

Ingredients:
3 oranges,
50 g powdered sugar,
50 g butter

Preparation:
Remove the zest from the oranges and squeeze out the juice. Add to them powdered sugar, bring to a boil and cook over low heat until thickened. Cut the butter into small cubes and place in hot sauce and stir until the oil is completely dissolved. Use sauce at room temperature.

Citrus sauce

Ingredients:
1 orange,
1 lemon,
1 tbsp. honey,
3-4 tbsp. odorless grape seed or olive oil,
1 pinch sea salt

Preparation:
Remove the zest from the orange and lemon, squeeze out the juice, add the remaining ingredients and mix well. Serve with avocado salads or salads that combine fruits and vegetables.

Banana Cream Sauce

Ingredients:
2 bananas
1 lemon,
200 g sugar,
200 g heavy cream or sour cream,
150 ml milk,
100 ml white rum

Preparation:
Cut the peeled bananas into slices and squeeze lemon juice on them. Pour sugar into a saucepan, add 100 ml of water, bring to a boil and cook until light. thick syrup. Remove the syrup from the heat, add the bananas and all other ingredients, stir well and return to the heat. Cook the sauce at a low simmer for another 15 minutes, cool slightly and puree with a blender. Pour the sauce into a glass container and store in the refrigerator. Use cold.

Raisin sauce

Ingredients:
100 g large yellow raisins,
50 ml light rum,
2 tbsp. grape seed oils,
1 lemon,
white pepper, salt to taste

Preparation:
Rinse the raisins in advance hot water, pour in rum and leave for 2-3 hours. Place the raisins in a blender along with the liquid, add the oil, lemon zest and juice, pepper and salt, and blend until smooth. Cool the sauce in the refrigerator and serve with fruit and vegetable salads.

Prepare every time different sauces for salads and eat balanced and tasty!

Traditional dressing Modern Russians have adopted mayonnaise and sauces based on it for all salads, almost without exception. But this is not only very high in calories, but also not always and not for everyone. In addition, diversity should be present in all spheres of life, even in gastronomy.

Quick recipe

Place all products in a storage container and stir. All, delicious dressing ready for vegetable salad! When the salad is prepared for one time, you can reduce the amount of ingredients; if there is still sauce left, it is recommended to store it in the cold.

Vegetable salad dressing with olive oil

Ingredients:

• 65 g olive oil;
• 30 g wine vinegar;
• 15 g grain mustard;
• salt and ground black pepper.

Calorie content per 100 grams – 720 kcal.

Place the oil and mustard in a container and mix. Season with vinegar and mix. It is recommended to store the finished dressing in the refrigerator.

Balsamic Vinegar Dressing

Ingredients:

• 45 g olive oil;
• 15 g balsamic vinegar;
• dried oregano;
• dried cumin

Cooking time – 5 minutes.

The calorie content of the dish per 100 grams is 600 kcal.

Combine oil and vinegar in a container, season, mix.

Vegetable salad dressing with soy sauce

Ingredients:

• 30 g olive oil;
• 60 g soy sauce;
• 250 g honey;
• 2 lemons.

Cooking time – 5 minutes.

Calorie content per 100 grams – 140 kcal.

Mix soy sauce with honey, squeeze out lemon juice, and combine with the mixture. Gradually add olive oil, stirring while doing so.

Sauce for dressing vegetable salad based on oil with lemon and garlic

Ingredients:

• 60 g vegetable oil;
• 1 lemon;
• 10 g garlic;
• 8 g mustard powder.

Cooking time – 5 minutes.

Calorie content per 100 grams – 255 kcal.

Peel the garlic, chop with a crush or cut with a knife, squeeze out lemon juice, add oil. While stirring, add mustard powder.

Honey-lemon dressing with soy sauce and ginger

Ingredients:

• 20 g honey;
• 30 g lemon juice;
• 20 g olive oil;
• 25 g soy sauce;
• 15 g ginger root.

Calorie content per 100 grams – 235 kcal.

If necessary, heat the honey a little to make it more fluid. Add lemon juice to it, then add oil and soy sauce. Add peeled and finely chopped ginger last. The sauce is quite spicy. It is advisable to eat it immediately after preparation.

Exquisite spicy sauce for vegetable salads

Ingredients:

• 200 g ginger root;
• 20 g garlic;
• 20 g chili pepper;
• 200 g lemon juice;
• 35 g sesame oil;
• 50 g soy sauce;
• 90 g olive oil;
• 30 g balsamic vinegar.

Cooking time – 10 minutes.

Calorie content of 100 grams – 209 kcal.

Grate the peeled ginger and garlic, chop the chili, previously freed from seeds. Pour in sesame oil, then lemon juice, mix with olive oil and soy sauce, add vinegar last.

Don't be afraid to experiment. According to many world-famous authors of new dishes, the main condition for a good oil-based dressing is that it must be combined with something sour (vinegar, lemon juice) in a 3:1 ratio. Other additives depend on the availability of products, taste preferences and the courage of the cook. And some little secrets will help make cooking even easier and more fun, and the dishes tastier:

1. If the dressing has been left for some time and not used immediately after preparation, it must be shaken;
2. Add the dressing to the salad strictly before serving. Hence the conclusion: you should not prepare large quantity salad, than will be eaten at one time;
3. When was it tested? new recipe, it’s better to take a sample before adding the dressing to the whole salad: just dip one lettuce leaf and try to imagine how the taste of the dressing will reveal itself in the dish;
4. For storing sauces, it is most convenient to use small glass jars with screw caps, so that you can see whether stirring is necessary before dressing, as well as how much sauce is left;
5. Fresh dishes are a priori tastier and healthier. That is why it is also not recommended to make vegetable salad dressing for future use; you should store it for no more than a week;
6. It is advisable to add bulk ingredients to the dressing last so that no lumps form;
7. When guests are at home, you can speed up the cooking process and mix all the ingredients of the dressing in a mixer;
8. During experimentation, you can add chopped vegetables, herbs and even fruits to the traditional oil-acid mixture in a 3:1 ratio. Sometimes you can diversify the menu with dressings based on yogurt or sour cream; in this case, it is necessary to exclude vinegar and lemon juice from the recipes.

Whatever dressing is chosen, it is important to do everything slowly and with love. It is then that the dish will fully reveal its taste, and the cook will enjoy his favorite, even daily, activity.