Salad sauces are not just an original dressing, but a real culinary miracle, a kind of lifesaver that allows the housewife to experiment with the taste and aroma of dishes. With the help of the original sauce, even the most modest salad can easily be turned into a real one. cooking masterpiece, adding new aromatic and flavor notes. In addition, the use of sauces helps to diversify the menu, making the taste of the same dish completely different each time. With such a huge scope for culinary creativity and imagination, it would be unreasonable to limit yourself regular mayonnaise, sour cream and vegetable oil.

Video with three refueling options

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Recipes for original salad sauces

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Caesar salad dressing

To prepare real Caesar sauce you will need such a rare ingredient as Worcestershire sauce. We'll deviate a little from the original and replace it with sweet mustard. Believe me, your creation will satisfy even the most sophisticated gourmets!

Ingredients:

• 2 eggs
• half a medium lemon
• 1-2 tablespoons grated Parmesan
• 100 g olive oil
• 20 g sweet mustard or Worcestershire sauce

Cooking method:

The sauce is created on the basis of eggs, which must be prepared using a special technology. Bring the water to a boil and immediately turn off the heat. Carefully pierce the eggs on the blunt side with a needle. We put them in non-boiling or not very boiling water and leave there for literally 1-2 minutes.

Squeeze the juice of half a medium-sized lemon.

Using a knife, split the eggs in half. Pour the liquid part of the egg into a blender glass. Use a teaspoon to scoop out eggshells protein layer. Beat the egg mixture thoroughly. Pour in lemon juice and beat everything again.

Add a couple of tablespoons of grated Parmesan to the resulting mass and again thoroughly whisk all the ingredients.

If you still manage to find Worcestershire sauce, add a few drops of this valuable component to the egg and cheese mixture in a blender. If not, we use sweet mustard, which is also called sandwich or French mustard. French mustard differs from regular hot mustard delicate taste and aroma. It is prepared from brown and black mustard seeds, dill, tarragon and wine vinegar.

While blending the mixture, add olive oil in a thin stream. We continue to beat everything until a homogeneous consistency is formed, reminiscent of 10% sour cream. Please note that if everything is done correctly, the initial mass after all stages of beating should increase in volume by at least one and a half times! This is Caesar salad dressing! It is advisable to season the salad with it immediately after preparation. If you decide to save some of the sauce for the next day, put it in the refrigerator and whisk it again before using to return the consistency to lightness and airiness.

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to his original taste Greek salad owes a lot to the dressing or sauce. The most interesting thing is that single recipe does not exist. The Greeks use olive oil as a base, to which various spices and seasonings are added to taste. We will try to prepare just one of the many options.

• three tablespoons of olive oil (virgin)
• 0.5 tsp sweet mustard
• one clove of garlic
• 1 tbsp. freshly squeezed lemon juice
• oregano and basil

Mix all ingredients in a blender. Dress the salad immediately before serving.

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Creamy yogurt sauce with herbs

This refreshing, light, vitamin-rich sauce goes well with fresh vegetable salads, and in winter time adds freshness to preserved vegetables.

Ingredients:

• up to seven types of fresh herbs
• 1 medium onion
• 1 clove of garlic
• 100 g low-fat yoghurt
• 150 g cream
• white ground pepper and salt

Cooking method:

Wash, dry and finely chop fresh basil, rosemary, thyme, dill, parsley, kupir and chives.

Chop one medium onion. Crush a clove of garlic in a garlic press. Mix onions and garlic with herbs.

Add 100 low-fat yogurt and 150 g cream to the greens with onions and garlic. Season the sauce with ground white pepper and salt.

Beat everything in a blender and season the salad.

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Basil dressing recipe

This one is flavorful and easy to make. italian sauce Excellent for almost any dish.

Ingredients:

• 1 cup walnuts or pine nuts
• fresh basil leaves
• 2 cloves garlic
• 100 g olive oil
• ground pepper and salt

Cooking method:

Preheat the oven to 175 degrees. Spread the nuts evenly on a baking sheet. Bake in the oven for 8 to 10 minutes until a characteristic aroma appears and golden color. Let it cool.

Bring 4 cups of salted water to a boil. Add basil. Place the basil in a colander. Rinse cold water and dry it for paper towel.

Mix basil, nuts and garlic in a blender. Season with salt and pepper. Carefully pour in the oil. Beat until you get a homogeneous mass.

The sauce can be used immediately after preparation or frozen: transfer to a container, cover with a lid and place in the freezer. Defrost for about 20 minutes at room temperature or put in the microwave for 30 seconds. Before using, the sauce can be re-blended in a blender.

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Salad sauce with honey and poppy seeds

This spicy sauce with a sweet and sour taste goes very well with meat salads, one of the main components of which is chicken. The main highlight of the sauce is the poppy seeds.

Ingredients and method of preparation:

• 50 ml honey
• 3 tbsp. apple cider vinegar
• a couple tbsp. olive oil (virgin)
• 2 tsp sweet mustard
• one small onion
• 1 tsp poppy seeds
• salt and ground black pepper to taste

Mix all ingredients in a blender until a homogeneous creamy mass is formed and immediately use as a dressing.

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Dijon mustard sauce for salad dressing

Depending on the amount of mustard used, this tangy sauce can be made hotter or milder to suit your taste. It will also help to soften the spiciness of the sauce. a large number of Sahara.

Ingredients:

• light mustard seeds
• white peppercorns
• Dijon mustard
• white wine vinegar
• 150 g sour cream
• 1 yolk
• sugar, salt

Cooking method:

2 peas white pepper and 7 light mustard seeds must be thoroughly crushed in a mortar.

1 tbsp. Mix Dijon mustard* with a teaspoon of white wine vinegar, crushed peppercorns with mustard and half a teaspoon of sugar.

Beat 150 g of sour cream until creamy with one yolk and a pinch of salt. Add sour cream to the mustard mixture and mix everything thoroughly. The sauce is ready!

*Dijon mustard – famous french mustard(moutarde de Dijon) with a salty flavor and smooth texture, made from brown or black mustard seeds and wine. It is excellent for making sauces and salad dressings, adds a different flavor to mayonnaise, and is a classic condiment for grilled meat and steak.

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Delicious dressing Fruit salads also need it. Fruits go perfectly with cream, so it is on their basis that we will prepare our sauce.

Ingredients:

• 200 ml cream
• 1 tbsp. chilled cream
• 2 egg yolks
• 1 tbsp. Sahara
• vanilla sugar

Cooking method:

Mix a glass of cream with a tablespoon of sugar. Place on the fire and bring the mixture to a boil.

Add a tablespoon of cold cream to the raw egg yolks. We rub everything thoroughly.

Remove warm cream from heat. Mix with the egg-cream mixture and heat again, stirring continuously until the mixture thickens. Add a little vanilla sugar, and as soon as it dissolves, remove the sauce from the heat. You cannot boil the cream again! Let the sauce cool and dress the salad.

The word “refueling” is perhaps unusual for the Russian ear and in some ways even funny. Meanwhile, this word is used to describe something without which no salad is possible in principle. Salad dressing (I don’t like the word “sauce” in this context at all) can both combine several disparate ingredients into a single whole and ruin a good idea, so the importance of such a task as preparing salad dressing should not be neglected. Unfortunately, or rather fortunately, universal recipe not here: if you open and click on the “Salads” link, you will see for yourself that I offer my own dressing for each of them. Difficult? Nothing like this! Salad dressings are akin to a construction set - and after reading these instructions, you will be able to correctly “assemble” a dressing (or, if you prefer, a sauce) for any salad that your imagination suggests.

Introduction to saladology

However, first, as usual, a little introductory.

At first, when preparing the dressing, it is best to start from the classic, long-proven proportions. For me, such a classic is the following ratio:

3 tbsp. oil + 1 tbsp. vinegar or lemon juice + +

As a result, you will succeed simplest refueling“vinaigrette”, which will suit absolutely any salad (and not just vinaigrette). If desired, you can add a little (no more than 1 tbsp.) honey or mustard to it, and you will cook original filling especially for the salad you prepared. For example, honey is good in dressings where there is ham, aged cheese or other flavored ingredient, mustard is good in salads with neutral-tasting greens (for example, iceberg or lettuce), soy sauce- in salads with cucumbers, sesame oil and any Asian ingredients, and Worcestershire sauce - in salads with roast beef.

Make it a rule to try any dressing. In a salad, its taste will be balanced by other ingredients, so to understand what you got, it is better to dip a lettuce leaf in the dressing and taste it.

Before dressing the salad, mix all the ingredients again until emulsified - this is especially true if you have already ready filling I managed to stand for a while. I usually make the salad dressing in a bowl and beat it with a fork until smooth, or you can make the dressing in a small jar - shake a few times and it's ready.

Do not dress the salad if you are not ready to serve it immediately - otherwise it will become very soggy, which is a spectacle. If you need to prepare the salad in advance, place all its ingredients in a bowl, prepare the dressing separately, and mix just before serving.

Most salad dressings will keep in the refrigerator for at least a few days. Hence the conclusion, even two: firstly, you can prepare the dressing “for future use”, and secondly, do not throw away the excess, you will need it later.

Well, now let's move on to talking about the main ingredients of salad dressings.

Main Ingredients

Oil

The basis of most dressings is vegetable (melted butter or rendered fat are used much less frequently, but still not so rare that they are not mentioned). Most often - olive: its soft, bitter taste goes equally well with vegetables, leaves, and everything else that you are used to putting in salads. Sunflower, mustard, pumpkin, sesame and other types of oil are appropriate, but they leave a more “aggressive” imprint on the taste of the dish - decide for yourself whether you need it or not. If, on the contrary, you need a delicate oil with almost no taste, oil from grape seeds. For salads, cold-pressed oil is usually used ( Extra Virgin), unrefined - in a word, that which is not suitable for frying, and vice versa.

Vinegar

Vinegar in salad dressings is responsible for the acidity and also for the formation of an emulsion, so that the dressing literally envelops every leaf of your salad. The most commonly used is white or red; balsamic is also suitable (although it will not always color your salad in a pleasant way) dark color), sherry, cider (very similar to regular apple) and others, and the use of flavored vinegars allows you to bring the number of possible combinations closer to infinity. Of course, synthetic vinegar is completely unsuitable here.

Juice

The juice of fruits, berries and even vegetables is also appropriate in salad dressings: for example, lemon (or lime) juice can replace vinegar (and I admit, I like this option better), the juices of other citrus fruits or berries contribute spicy note. Use the rest as unusual and exotic seasoning. The main thing is not to overdo it: you should hardly add more than 1 teaspoon of juice per serving of dressing, so the juice should initially have an intense and distinct taste. If your wild imagination tells you to add cucumber or celery juice to the dressing, ask her to listen to reason.

Additional Ingredients

Mustard

Mustard is one of the traditional ingredients of salad dressing. Most often, Dijon mustard is used (that is, not our eye-catching mustard, but the less spicy European one), but in some cases, grainy or even flavored mustard is appropriate. Makes the dressing a little thicker, adds spiciness and aroma. If you want to start with classic combination- use 1 teaspoon mustard to 3 tablespoons olive oil and 1 tablespoon lemon juice. After this, you can move on to experiments.

Honey

It is especially good in those salads where the fifth taste () is found - in other words, if your salad contains dried meat, roast beef or mature cheese, it will benefit from honey. Use honey in small quantities, balancing any excess sweetness with lemon juice, and stirring the dressing until smooth.

Sauces

For example, soybean (by the way, goes well with honey), a few drops of which will give the taste of your salad a distinct Asian aroma. Having experimented with others ready-made sauces(the most obvious, but not the only one of which is Worcester), you can find your “ secret ingredient", which will improve the taste of any dressing.

Yogurt

Yogurt (plain, of course, without additives) is an excellent base for salad dressing. It goes well with vegetables and herbs, and complements the taste of fish, seafood and meat. The slight sourness of yogurt allows you to create a taste different from that given by a dressing based on olive oil - however, if desired, yogurt and oil can be mixed, and this, you see, opens up considerable scope for creativity.

Sour cream

Sour cream, in my opinion, is a little less suitable for salad dressings than yogurt.

And it is used the same way. An exception is a summer salad made from fresh vegetables and herbs from the garden, where sour cream itself is a great dressing.

Finishing touches

Vegetables and fruits!)

Vegetables can be a component of both the salad itself (which is understandable) and the salad dressing. For example, quite often garlic is added to the dressing - crushed or finely chopped. In addition to (or instead of) it, you can use onion - Yalta or regular red onion, chopped and added to the dressing at the stage of mixing all its components. Other variations on the theme are spicy, seeds and nuts, pear, pomegranate seeds and so on. What stands out are dressings based on vegetables - say, baked eggplant or peppers pureed in a blender.

Greenery

Shredded fresh herbs It will fit harmoniously into any gas station, you can be sure of that. Dill for salads with summer vegetables or fish, for tomatoes, cilantro for salads in asian style, parsley, chervil and chives in general for everything. If you don't have fresh herbs, use dried ones, such as oregano.

Egg

Typically, the egg (or its yolk) is used as a starting point for creating mayonnaise and other sauces that are prepared using similar technology (for example, Hollandaise). But in some cases (see classic salad Caesar) the egg itself can act as a salad dressing. Such are the things.

Spices

Spices are a necessary finishing touch to any dressing. At a minimum, your dressing should be seasoned with salt and black pepper; Among other spices, give preference to those that will not turn your salad into the dominance of a single taste.

Other

If you want to add something to the dressing that is not included in the list above, feel free to add it. Let's say finely grated hard cheese like parmesan, finely chopped bacon or more exotic ingredients may be just the building block your construction kit is missing. And don't be afraid to experiment: one day, completely unexpectedly, I discovered that the ideal dressing for shrimp salad requires adding a spoonful of heavy cream.

Let your imagination run wild.

Add.

Stir.

Give it a try.

Refuel.

And serve it to the table.

There are hundreds of different salad dressings - from classic to the most exotic, but it’s not enough to prepare them correctly, you need to know which ones go with what. Many of the trainings, as they are sometimes called today salad sauces, are universal, but some will best emphasize and enhance the taste of certain products. We have selected options that are popular all over the world and clarified which dishes they are especially good in.

Universal refills for salads

Classic vinaigrette

Whisk 2 tablespoons red wine vinegar, 2 teaspoons mustard, a pinch of salt and black pepper to taste. Gradually add 70 to 120 ml glass of olive oil.

Lemon-balsamic

Whisk 2 tablespoons balsamic vinegar, one lemon juice, 2 teaspoons Dijon mustard and salt and pepper to taste. Gradually add 1/2 cup olive oil and one crushed clove of garlic.

Mediterranean

IN classic vinaigrette add half a cup of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano and a plum tomato, chopped small cubes. Let it brew for a couple of hours. Perfect option for any salads with seafood.

Italian

Bake ½ cup pine nuts in the oven until golden brown, about 8 minutes, then set aside to cool. Combine 1 cup basil leaves in a blender. roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually add 100 ml of olive oil and beat until smooth. Pine nuts You can replace the butter with walnuts and yogurt, and you will get a “white and light” option.

"Caesar"

Mix 1 egg yolk, 1 clove of garlic, juice of 1 lemon, a little Dijon mustard and 4 anchovies in a blender. Gradually add half a glass of olive oil and a little water. At the end, throw in a handful of grated Parmesan.

Dressings for summer salads with herbs

Citric

Whisk the juice from half a lemon, 1 teaspoon at a time hot mustard And lemon zest, half a teaspoon of sugar and salt to taste. Gradually add 1/2 cup olive oil and a few chopped dill stalks.

Poppy in Greek

Toast a tablespoon of poppy seeds for a couple of moments in a dry frying pan. Whisk in a bowl with 3 tablespoons apple cider vinegar, a spoonful of honey and a teaspoon of mustard. Add salt to taste. Gradually add a third cup of olive oil. This version is exceptionally good in celery salads.

"Bistro"

Make a “classic vinaigrette” dressing, add 70 grams of chopped blue cheese, a slice of finely chopped smoked brisket and a few chopped green onions.

Spicy honey mustard

Mix 2 teaspoons each of honey and Dijon mustard, the juice and zest of half a lemon and salt. Gradually add 70 ml olive and vegetable oil, sprinkle with dried thyme and chopped fresh chili.

Sauces for warm and potato salads

Italian garlic

Cut off the base of 1 head of garlic, drizzle it with olive oil, wrap it in aluminum foil and fry at 220°C until cooked, about 20 minutes. Let cool, peel. Make a “classic vinaigrette”, add baked and mashed garlic with a fork and 3 tablespoons of grated Parmesan, and then shake everything together.

Italian creamy

Mix 100 ml of mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons of sour cream and olive oil, 1 teaspoon of dried oregano, 1 clove of garlic and a little salt using a blender. Add a handful of chopped parsley.

Hungarian mixture

Take 70 ml each of olive oil and water, 3 tablespoons of red wine vinegar, 2 tablespoons each tomato paste and ketchup, one brown sugar and one teaspoon of paprika. Season with a pinch of ground red pepper and salt to taste.

Dijon sconce

Whisk 3 tablespoons each of Dijon mustard and white wine or champagne vinegar, salt and ground black pepper to taste. Gradually add 1/2 cup olive oil and process in processor until smooth. Add a little dried thyme.

Dressings for pasta and rice salads

Shallot Vinaigrette

By classic recipe"vinaigrette" can be prepared softer and spicy option with the addition of 2 tablespoons chopped shallots and white vinegar instead of red.

Creamy balsamic

Make a lemon-balsamic dressing, add 2 tablespoons of mayonnaise, 1/2 teaspoon each of chopped garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.

"Green Goddess"

Place peeled and chopped avocado, half a glass of mayonnaise, sour cream and chopped fresh parsley, 1 tablespoon of lemon juice, 2 chopped green onions and 3 anchovies into the processor. Beat until smooth. Season with salt and pepper.

"Thousand Islands"

Mix half a glass of mayonnaise and mild ketchup. Blend in a blender with chopped green onions, chopped hard-boiled egg, lemon juice and chopped halves bell peppers green, red and yellow color. Season with a few drops of Tabasco sauce. Also suitable for mixes with meat.

Farmer's Blue

Mix a quarter cup of buttermilk and the same amount of sour cream, 1/2 cup of crumbled blue cheese, juice of 1/2 lemon, salt and any hot pepper to taste. This option is perfect for green and warm salads.

Dressings for meat salads

Cowboy

Beat half a cup of kefir with a quarter cup of mayonnaise, Not big amount apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and add thinly sliced ​​bacon if desired.

Smoky Ranch

In the basic Ranch recipe, you need to replace the parsley with cilantro, add 1/2 teaspoon of honey and, most importantly, heavily fry in a dry frying pan. hot pepper chili, cut into strips. An excellent addition to a composition with smoked meats, as well as beans.

"Sesame"

Whisk 3 tablespoons sesame oil, 2 - apple cider vinegar, 1 - brown sugar, and a little grated peeled ginger with a third cup of vegetable oil, a pinch of salt and black pepper. Add 2 teaspoons of sesame seeds ground in a coffee grinder and mix well. Ideal for duck and game salads.

Creamy curry

Beat a third of a glass unsweetened yogurt and mayonnaise, juice of half a lemon, a few pinches of curry powder, a little salt and honey. Hot peppers add as desired.

Today, salad dressings can be divided into two most popular types. First, most popular for green and vegetable salads type of dressings - these are dressings 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 base vinaigrette, on the basis of which, by adding herbs, vegetables and spices, you can prepare great amount various 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 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.
• 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 exposure, contains a fairly large amount of acid and therefore goes well with dense nut and olive oils. This vinegar goes great with green leafy vegetables.
• Apple 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. Pairs well with olive oil, this vinegar is perfect 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 oils. 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 the garlic and chop it together 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 avoid curdling of the sauce, the butter and yolks should be the same room temperature. If it does curdle, add a teaspoon of warm water drop by drop, whisking not too vigorously.
Season potato and meat salads, salads with seafood.

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.

There are hundreds of different salad dressings - from classic to the most exotic, but it’s not enough to prepare them correctly, you need to know which ones go with what. Many of the dressings, as salad sauces are now sometimes called, are universal, but some best emphasize and enhance the taste of certain products. We have selected options that are popular all over the world and clarified which dishes they are especially good in.

Universal salad dressings

Classic vinaigrette

Whisk 2 tablespoons red wine vinegar, 2 teaspoons mustard, a pinch of salt and black pepper to taste. Gradually add 70 to 120 ml glass of olive oil.

Lemon-balsamic

Whisk 2 tablespoons balsamic vinegar, 1 teaspoon lemon juice, 2 teaspoons Dijon mustard and salt and pepper to taste. Gradually add 1/2 cup olive oil and one crushed clove of garlic.

Mediterranean

To a classic vinaigrette, add half a glass of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano and a plum tomato, cut into small cubes. Let it brew for a couple of hours. Ideal for any seafood salads.

Italian

Bake ½ cup pine nuts in the oven until golden brown, about 8 minutes, then set aside to cool. In a blender, combine 1 cup basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually add 100 ml of olive oil and beat until smooth. You can replace the pine nuts with walnuts and the butter with yogurt for a “white and light” option.

"Caesar"

Combine 1 egg yolk, 1 clove of garlic, juice of 1 lemon, a little Dijon mustard and 4 anchovies in a blender. Gradually add half a glass of olive oil and a little water. At the end, throw in a handful of grated Parmesan.

Dressings for summer salads with herbs

Citric

Whisk the juice from half a lemon, 1 teaspoon each of hot mustard and lemon zest, half a teaspoon of sugar and salt to taste. Gradually add 1/2 cup olive oil and a few chopped dill stalks.

Poppy in Greek

Toast a tablespoon of poppy seeds for a couple of moments in a dry frying pan. Whisk in a bowl with 3 tablespoons apple cider vinegar, a spoonful of honey and a teaspoon of mustard. Add salt to taste. Gradually add a third cup of olive oil. This version is exceptionally good in celery salads.

"Bistro"

Make a classic vinaigrette, add 70 grams of crumbled blue cheese, a slice of finely chopped smoked brisket and a few chopped green onions.

Spicy honey mustard

Mix 2 teaspoons each of honey and Dijon mustard, the juice and zest of half a lemon and salt. Gradually add 70 ml of olive and vegetable oil, sprinkle with dried thyme and chopped fresh chili.

Sauces for warm and potato salads

Italian garlic

Cut off the base of 1 head of garlic, drizzle with olive oil, wrap in aluminum foil and roast at 220°C until tender, about 20 minutes. Let cool, peel. Make a “classic vinaigrette”, add baked and mashed garlic with a fork and 3 tablespoons of grated Parmesan, and then shake everything together.

Italian creamy

Mix 100 ml of mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons of sour cream and olive oil, 1 teaspoon of dried oregano, 1 clove of garlic and a little salt using a blender. Add a handful of chopped parsley.

Hungarian mixture

Take 70 ml each of olive oil and water, 3 tablespoons of red wine vinegar, 2 tablespoons of tomato paste and ketchup, one brown sugar and one teaspoon of paprika. Season with a pinch of ground red pepper and salt to taste.

Dijon sconce

Whisk 3 tablespoons each of Dijon mustard and white wine or champagne vinegar, salt and ground black pepper to taste. Gradually add 1/2 cup olive oil and process in processor until smooth. Add a little dried thyme.

Dressings for pasta and rice salads

Shallot Vinaigrette

The classic vinaigrette recipe can be made milder and piquant by adding 2 tablespoons of chopped shallots and white vinegar instead of red.

Creamy balsamic

Make a lemon-balsamic dressing, add 2 tablespoons of mayonnaise, 1/2 teaspoon each of chopped garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.

"Green Goddess"

Place peeled and chopped avocado, half a glass of mayonnaise, sour cream and chopped fresh parsley, 1 tablespoon of lemon juice, 2 chopped green onions and 3 anchovies into the processor. Beat until smooth. Season with salt and pepper.

"Thousand Islands"

Mix half a glass of mayonnaise and mild ketchup. Blend in a blender with chopped green onions, chopped hard-boiled eggs, lemon juice and halved green, red and yellow bell peppers. Season with a few drops of Tabasco sauce. Also suitable for mixes with meat.

Farmer's Blue

Mix a quarter cup of buttermilk and the same amount of sour cream, 1/2 cup of crumbled blue cheese, juice of 1/2 lemon, salt and any hot pepper to taste. This option is perfect for green and warm salads.

Dressings for meat salads

Cowboy

Whisk half a cup of kefir with a quarter cup of mayonnaise, a little apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and add thinly sliced ​​bacon if desired.

Smoky Ranch

In the basic Ranch recipe, you need to replace the parsley with cilantro, add 1/2 teaspoon of honey and, most importantly, hot chili peppers, cut into strips, heavily fried in a dry frying pan. An excellent addition to a composition with smoked meats, as well as beans.

"Sesame"

Whisk 3 tablespoons sesame oil, 2 apple cider vinegar, 1 brown sugar, and a little grated peeled ginger with a third cup of vegetable oil, a pinch of salt and black pepper. Add 2 teaspoons of sesame seeds ground in a coffee grinder and mix well. Ideal for duck and game salads.

Creamy curry

Whisk together a third of a glass of unsweetened yogurt and mayonnaise, the juice of half a lemon, a few pinches of curry powder, a little salt and honey. Add hot pepper as desired.