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. Ready dressing It is recommended to store 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 more salad than will be eaten at one time;
3. When was it tested? new recipe, it is better to take a sample before adding the dressing to the whole salad: just dip one lettuce leaf and taste it 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.

A survey conducted by nutritionists left them somewhat confused. Are you too fanatical about watching your figure? Every tenth of those surveyed prefer to eat salads without any dressing.

THERE HAVE ALWAYS BEEN SALAD DRESSINGS!

The long and colorful history of salad dressings dates back to ancient times. More than five thousand years ago in China they used to dress salads. various variations soy sauce, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving.

In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices. And the most popular sauce in our country, mayonnaise, first appeared on the tables of the French aristocracy about two hundred years ago.

Salad dressings can be divided into two types. The first, most popular for green and vegetable salads- these are dressings based on a mixture of vegetable oil and vinegar, for example, vinaigrette dressing.
The second 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.

WHAT SALAD DRESSING SHOULD A STRONGER CHOOSE?

Salad dressing - vegetable oil

Vegetable oil, quickly absorbed into digestive tract, creates a feeling of peace. As a result, you would eat two to three times less! But only 20% of women add oil to salads.

Salad dressing - sour cream, yogurt, kefir

Sour cream (yogurt, kefir) is good because in addition to fats it contains bifidobacteria that help digest coarse fiber. This means that by seasoning your salad with a fermented milk product, you can avoid unpleasant bloating and gurgling in your stomach.

Salad dressing - vinegar, lemon juice

One of the most commonly used vinegars when making salad dressings is wine vinegar. Although you can always replace it with lemon juice.

White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in salads from fresh vegetables. White wine vinegar pairs well with mild oils, such as sunflower oil.

Red wine vinegar, especially long exposure, contains quite a large number of acid and therefore goes well with dense nut and olive oils. This vinegar goes great with green leafy vegetables.

VINEGAR SALAD DRESSING

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.

LEMON SALAD DRESSING

Ingredients:

• 100 g vegetable oil
• juice of 2 lemons
• 1 head of crushed garlic
• 1 tbsp. l. mustard powder.

Preparation:

Beat everything in a mixer.

HOMEMADE MAYONNAISE - RECIPE

But mayonnaise, so beloved by us, does not bring any benefit. Just extra calories and flavorings, stimulating appetite. Either way - homemade mayonnaise.

The easiest way is to prepare mayonnaise in a blender. This method makes it possible to prepare a very tender and airy mayonnaise, which is perfect as a salad dressing.

Ingredients:

• 1 big egg
• 1 ¼ cups olive oil
• 1 tsp dry mustard
• 1 tsp. Sahara
• 1 tsp salt
• ¼ tsp. white pepper
• 1 - 2 tsp. lemon juice

Preparation:

All ingredients must be at room temperature. Break the egg into a blender bowl, add mustard, sugar, salt, pepper, a quarter cup of olive oil and beat everything together until the mixture is well mixed. Then pour in another half cup of oil and lemon juice in a thin stream and continue whisking for about another minute. With the remaining half cup of butter, begin adding one tablespoon at a time, whisking constantly until the mixture thickens.

MUSTARD SALAD DRESSING

Ingredients:

• mustard flour 2 tbsp. spoons
• wine or Apple vinegar 1 tbsp. spoon
• brown sugar 1 teaspoon
• piece of black pepper

Preparation:

Mix all ingredients with water in a Pyrex container, stir until batter. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from the boiling water. Homemade mustard can be stored for a very long time.

COOK SALAD DRESSING

Ingredients:

• cottage cheese 100 g
• milk 1 glass
• sugar
• cumin or mustard

Cooking method:

1. Grind the cottage cheese with a wooden spoon.
2. Rub the grainy cottage cheese through a sieve or grind it through a meat grinder, season with spices, add milk, and grind into a homogeneous sour cream mass.
3. Dilute dry cottage cheese big amount milk, fat - less.

GARLIC SALAD DRESSING

Ingredients:

• vinegar 3% 100 g
• vegetable oil 100 g
• mustard 10 g
• sugar 10 g
• garlic 3 cloves
• salt and ground black pepper to taste

Cooking method:

Finely chopped garlic is ground with salt, sugar and pepper, mustard is added, diluted with vinegar, combined with vegetable oil and mixed into a homogeneous sour cream mass. Dilute dry cottage cheese with more milk, and fat cottage cheese with less milk.

PARSLID SALAD DRESSING

Ingredients:

• 125 g mayonnaise
• 10 g fresh parsley leaves
• 60 ml sour cream
• 1 tbsp. l. red wine vinegar
• 1 tsp. anchovy paste
• 1/4 tsp. ground black pepper

Cooking method:

Mix all ingredients in a mixer until smooth, scraping down the sides as needed.

ITALIAN SAUCE

Ingredients:

• 100 ml homemade mayonnaise
• 2-3 tbsp. l. wine vinegar
• 2 tbsp. l. low-fat sour cream and vegetable oil
• dried oregano (1 tsp), 1 clove garlic (chopped)
• herbs and salt

Cooking method:

Mix all ingredients until smooth in a blender.

SALAD DRESSING FOR MEAT-EATERS

Ingredients:

• low-fat kefir (100 ml)
• 50 g homemade mayonnaise
• 1 tbsp. red wine vinegar
• clove of garlic (can be replaced with garlic powder)
• a pinch of salt
• parsley, dill and green onions

Cooking method:

Mix all ingredients well with a whisk. You can also marinate meat in this sauce for grilling over coals.

DANDELION SALAD DRESSING

This is an incredibly tasty and very light dressing.

Ingredients:

• 10 dandelion flowers
• 2-3 cloves of garlic
• 20-30 g butter
• 2 dandelion leaves
• 1 tsp. mustard (you can use Dijon).

Cooking method:

Soak dandelion leaves and flowers for a few minutes in cold water, rinse and chop together with garlic (use a blender or meat grinder). Add the remaining ingredients to the resulting mass and mix well. The sauce goes well with vegetable dishes and salads.

GREEK SALAD DRESSING TZATSIKI

Served with meat dishes.

Ingredients:

• 300 ml yogurt
• 3 tbsp. l. olive oil
• 1 fresh cucumber
• 2-3 cloves of garlic
• 2 tbsp. l. white wine vinegar

Cooking method:

Peel the cucumber and grate it coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.

Proper nutrition can be tasty and varied, especially if you use a variety of sauces and dressings. The main rule that you must always remember is to use only freshly prepared sauce!

Salads as a dish appeared two thousand years ago, in warm countries where cooks had a lot of fresh herbs and vegetables. At first, such snacks were seasoned with olive oil to soften the taste. But then salad dressings began to multiply with the increase in recipes for these latter dishes. But in the northern countries (alas, this includes Russia), most people continue to use only a few gas stations. This is mayonnaise, sour cream, vegetable oil or vinegar. But did you know that dressing is important in salads? It is the sauce that emphasizes the taste of the dish and sometimes completely transforms it. Don't believe me? Even if you only know how to cook Olivier and Caesar, salad sauces will help you serve a “new” dish to the table every time. But you need to know which gas stations are suitable for what. In this article you will find interesting selection recipes for various trainings. They are grouped by the types of salads that are appropriate to dress them with.

Universal training. Fragrance oil

As a rule, these sauces are the most ancient. Often they consist of one ingredient. This is vegetable oil, sour cream, wine vinegar or lemon juice. Mayonnaise stands apart; although it is considered a universal salad dressing, it consists of several ingredients. Inventive humanity did not calm down, and began to invent various dressings based on these listed “simple” sauces. This is how aromatic oil for salads appeared. In other countries, you can buy garlic, pepper, rosemary, basil and other types in the store. This universal dressing is good because it has already absorbed all the aroma of dried herbs. And these homemade salad dressings are very easy to make. You can prepare them for future use, with different tastes. Here is the recipe for basil oil. Place two stems of dried basil into a clean, dry bottle. In addition, you can also add a pinch of other herbs. But be sure to be dried, since the juice of fresh plants will begin to ferment and spoil the entire product. Heat olive oil (sunflower oil is also possible, but it must be refined and odorless) to forty degrees. As soon as your finger becomes hot, turn off the heat under the saucepan. Pour the oil into the bottle with herbs. We seal it well. Place in a cool place. After a week you can use it.

Mayonnaise

This is another one universal sauce. It can be used to season almost all salads, including everyone’s favorite Olivier. Store-bought mayonnaise contains a lot of salt and various stabilizers. So it's better to cook it yourself. The original recipe, invented in the French city of Mayon, gradually acquired numerous variations. This sauce is now prepared with eggs or without them, as well as with yolks. The whole secret of mayonnaise is to force the vegetable oil into a slurry. Do you think only factory units can do this? Let's make mayonnaise, a universal salad sauce. It is also prepared at home. True gourmets They believe that the ingredients for it need to be beaten only by hand, with a whisk, because the blades of an electric mixer heat up the products and spoil the taste. But, in principle, a kitchen device (including a blender) will speed things up. Separate the yolk from the egg. Let's talk him out. We begin to add olive oil in small portions. sunflower oil. Whisk until the fat is completely dissolved in the egg. One egg will require 250 milliliters of vegetable oil. Gradually the color and structure of the mass will begin to change. It will become thicker and yellower. Beat the chilled egg white with salt. Add to thick sauce, achieving the desired consistency. At the end, add various spices (optional lemon juice, mustard powder, pepper, etc.). And beat again.

Aioli

You should know that mayonnaise itself is the basis for many salad sauces. Mediterranean aioli is one of them. But mayonnaise is a universal sauce. It can be used to season both meat, fish and light vegetable salads. Aioli, due to its fat content and rich garlic taste, not suitable for all dishes. It is customary to season meat salads, as well as snacks with pasta or boiled potatoes. It's very easy to make if you have a blender. Place five cloves of garlic, three yolks and a little salt into a bowl. Whisk. Start adding olive oil little by little until you get a thick suspension. At the end, add a little lemon juice. Beat again. According to gourmets, it was Lucien Olivier, who ran a tavern in Moscow in the 19th century, who fueled his invention.

The vinaigrette

For a Russian person this word means special kind beet based snacks. But in French cuisine vinaigrette is classic sauce for salad. The dressing is truly universal: it can be dressed as cold vegetable snacks, and warm, using meat and fish. More complex sauces can also be prepared using vinaigrette. Let's look at the classic recipe. The name “vine-gre” itself consists of two words. Wine and fat (that is, vegetable oil) are the two main components of the sauce. Place two teaspoons of mustard (preferably Dijon) into a mixer bowl and season with black ground pepper and a pinch of salt. Add tablespoons of wine vinegar. Whisk. We begin to gradually add about one hundred milliliters of olive oil, without turning off the mixer. If you crumble feta (half a glass) into the finished vinaigrette and add dried herbs parsley and oregano, you get a “Mediterranean” dressing. If you use balsamic vinegar instead of wine vinegar, and add lemon juice at the end, you will get a “Provençal” dressing.

Homemade Caesar salad dressing. Classic recipe

This legendary snack was born on the border of Mexico and the United States in the last century. And what made it famous was not the main ingredients (wheat croutons and Parmesan cheese), but the dressing. Its secret is in eggs cooked in a special way. They undergo minimal heat treatment. Boil water and turn off the heat. Immediately place the egg there. Measure out exactly 60 seconds. Take the egg out hot water and let it lie in room temperature about ten minutes. Beat it into the mixer bowl. As you can see, the yolk remained completely raw. And the protein remained liquid, but was no longer transparent. It is this way of cooking the egg that made Caesar salad dressing famous. IN authentic recipe everything was limited to this training. And the Caesar salad itself was made like this. A flat dish was rubbed with garlic. They tore at him with their hands lettuce leaves. They were sprinkled with olive oil, lemon juice, and egg. Parmesan cheese was grated on top and sprinkled with toasted butter croutons.

Modern sauces for Caesar salad

The snack has gained worldwide popularity, and many restaurants have included it in their menu. Many chefs have decided to increase " nutritional value» original salad, and began to include various hearty ingredients in it. This is how “Caesar” appeared with boiled chicken breast. No less popular was the appetizer with shrimp, smoked salmon or lightly salted salmon. There's even an option with crispy bacon. The original recipe for Caesar salad sauce also changed. Depending on what you will prepare the appetizer with - meat, fish or seafood - select the dressing. Here are sample cooking instructions. Break the appropriately prepared egg into the blender bowl. Add a chopped clove of garlic, the juice of one lemon, a teaspoon of Dijon mustard and four anchovies. Beat the mass. At the end add a handful grated cheese Parmesan. Too much complex sauce for Caesar salad is balanced by the fact that the appetizer itself is made simply. We tear the Romaine leaves with our hands and mix them with pieces of salmon or salmon. We water with dressing. Lay out the crackers.

Salad dressings made from fresh vegetables or herbs

Are you used to flavoring snacks of this type with sour cream or mayonnaise? There are many other tasty dressings. Let's take the sauce for Greek salad as an example. Every person has tried this snack at least once. Coarsely chopped tomatoes, black olive rings, feta cheese cubes. A vinaigrette-based sauce is most suitable for this set of products. But we will use balsamic vinegar to give spicy notes. Pour about a quarter cup of this ingredient into a bowl. Add two crushed or pressed cloves of garlic, two teaspoons of brown cane sugar, a pinch of salt and black pepper. Beat with a whisk. We begin to add extra virgin olive oil in small portions. We continuously work with a whisk until formation liquid suspension. For added sophistication, you can add lemon juice or liquid honey with soy sauce to this mixture in a ratio of 1 to 2.

Dressings for warm salads

This appetizer contains one uncooled ingredient, usually meat. Dressings must also be appropriate, such that they allow the dish for a long time stay warm. Let's look at this type of dressing using chicken salad sauce as an example. Let's make a classic vinaigrette. We remove the top dirty scales from the head of garlic or clean it completely. In the latter case, sprinkle with olive oil. Cut off the base of the garlic head. Without disassembling into cloves, wrap in foil and bake for about twenty minutes at 220 degrees. Let's expand. Mash the garlic with a fork and add to the vinaigrette along with three tablespoons of grated Parmesan. Beat the whole mass again.

Chicken breast appetizers

Please note that other dishes will also go well with warm chicken salad. universal refills. This is the same mayonnaise or classic “Vinaigrette”. But tender dietary chicken will also go perfectly with Caesar salad dressing, Greek Tzatziki, a Hungarian mixture of olive oil (70 ml), dark wine vinegar (3 tbsp), ketchup (4 tbsp), cane sugar (1 tbsp) and dry paprika (1 tsp). Try also warm salads with Dijon sconce dressing. You need to whisk three tablespoons of mustard with whole grains and white wine vinegar. Season with salt and pepper. Gradually pour in half a glass of olive oil, whisking the mixture. Finally add a pinch of dried thyme.

Salads based on rice or pasta

This snack itself is very satisfying. But rice cereal or boiled pasta need good lubrication. For this type of snack sauce will do for Caesar salad, but lighter, based on natural yogurt. Eggs for this dressing can be hard-boiled and finely chopped. Prepare for salad from smoked mackerel, apples and farfalla pasta sauce called shallots. In fact, this is the same vinaigrette, but white wine vinegar is used there, not red. Finely chopped shallots are also added to the dressing. Mayonnaise-based sauces will ideally cover the surface of rice grains and pasta. Here's a dressing called Green Goddess. Place in a mixer bowl: half a glass of mayonnaise and sour cream; finely chopped avocado pulp; a handful of chopped parsley; three feathers of a young onion; three anchovies. Pour in a tablespoon of lemon juice, season with pepper and salt. Beat until smooth.

Mixed herb salads

Nowadays, ready-made green mixes are sold in stores. This includes lettuce leaves, arugula, basil, and other edible herbs. This assortment is already ready to eat. But what to fill it with? It is better to make sauces for herbal salads as light as the dish itself. Here typical recipe for such a mix. Mix in equal proportions kefir and cottage cheese. This could be feta cheese (then salt the salad less), feta, mozzarella. Regular farm cottage cheese will also work. Mash the cheese thoroughly with a fork. Mix with kefir. Add finely chopped garlic cloves and dry spices (oregano, savory).

Meat salads

In this case, dressings that contain tomatoes (both fresh and in the form) are suitable for us. tomato paste or ketchup) and pepper. If the appetizer contains pork or sausages, add some spice to the dish with mustard and mayonnaise. There are many sauces for salads with meat on sale. This is Ligurian pesto, which you can prepare at home by chopping green basil leaves, garlic cloves and toasted nuts in a blender. You can also include pitted black olives in this mixture. When the ingredients turn into a homogeneous mass, dilute it with olive oil to the desired consistency. For meat snacks The following sauces are also suitable: Caucasian adjika, Mexican salsa, Hungarian paprika paste and others.

Instead of a conclusion

So we learned how to make salad sauces. Training recipes are very numerous, but you should not treat them as some kind of dogma. You can change the ingredients or their proportions to suit your taste. Focus on what exactly you want to emphasize in the salad. The tenderness of spring radishes fresh cucumbers? Then season the salad with yogurt or kefir mixed with cottage cheese. Want to neutralize the fat content of pork? Mustard will give it some piquancy. Aioli will make any salad, even simple greens, very satisfying.

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- designed to add extra flavor to salads taste qualities: piquancy, juiciness, sweetness, acidity and 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 at all times as Worcestershire sauce, recreated according to old recipes John Lee and William Perrins, its roots go back to 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, 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 is 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 root ginger, 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 sauce can turn the simplest and most uncomplicated salad into a real masterpiece, unique and a unique dish. The long and colorful history of salad dressings begins in the ancient world and continues to this day. It has been established that sauces not only emphasize natural taste products, but also protect useful material its components from destruction, enveloping the products with the thinnest film of fat. Vitamins, magically protected from exposure to oxygen, are not destroyed. The dish remains healthy long time. Even a few drops of vegetable oil added to the salad immediately after cutting can retain more vitamin C.

Salad dressings and sauces are divided into two types. Some of them are made based on a mixture of oil and acidic foods. It can be various options vinegar, lemon or berry juice and vegetable oil. Most often they are used for light summer vegetable salads with plenty of greens. Another variant: thick sauces, more nutritious, made on the basis of cream, sour cream, egg yolks. Together with them, meat, poultry, fish or winter foods are easier to digest. boiled vegetables.

Salad sauces - food preparation

The basis of any dressing is usually vegetable oil or dairy products. Additives can include mustard, vinegar, lemon or other fruit juices, honey, finely chopped herbs, various spices. Small amounts of alcohol are often used, usually Home wine with deep taste. Just a few moves and good gas station It will completely change the taste of the dish, making it tastier and more aromatic.

Salad sauces - best recipes

Recipe 1: Salad dressing – Mayonnaise

Store-bought mayonnaise may even be tasty, but it won’t bring any benefit – it’s just extra calories and harmful. nutritional supplements. Is it the real thing? homemade sauce. Homemade mayonnaise prepared in a blender is tender and airy, stimulates the appetite and is very healthy.

Ingredients: Eggs (1 piece), olive oil (225 g), dry mustard (1 teaspoon), sugar (1 teaspoon), salt, white pepper, lemon juice (1-2 teaspoons).

Cooking method

Of course, it is best to mix the mixture using a blender; the main thing is to take the products at room temperature and add them in a certain order. First, break an egg into a cup, add mustard, sugar, salt, and a little olive oil. Whisk, pour in half the remaining olive oil and lemon juice in a thin stream. Another minute - and add the remaining butter, beat until the mixture thickens.

Homemade mayonnaise good because its taste can be enhanced various additives. For example, add 100 grams of nuts, crushed with a small amount of butter, and we will get an unrivaled nut mayonnaise. Or another option - mayonnaise for raw foodists: add to our base 1 teaspoon of grated onion, 1-2 cloves of garlic and a little green juice - radish or turnip tops. Consume this beauty immediately after preparation.

Recipe 2: Italian Pesto Sauce

This one is very popular green sauce originally from Italy. Italians use it not only in salads, but also with fish, meat or spaghetti.

Ingredients: Basil (4 bunches), Parmesan (or any hard cheese, 100 g), garlic (5 cloves), Pine nuts(150 g), salt, vegetable oil.

Cooking method

Wash and dry the basil, chop finely. Grate the cheese on a fine grater. Heat the nuts in a frying pan and cool. Combine everything in a blender and beat until fine crumbs, add salt and in small portions vegetable oil. Beat until you get a paste. There is a little secret for storing the sauce: to keep it in the refrigerator for a long time, put it in a jar and fill it with vegetable oil a little above the level, about 2 cm.

Recipe 3: French sauce

Probably there is no more in the world popular gas station for salads than French dressing. The most uncomplicated products in harmonious combination give wonderful taste, and if you enhance it with flavored vinegar, you can truly achieve stunning results. You can change and adapt this dressing to your taste, but remember the main thing: carefully dose the spices so as to enhance, and not overpower, the main flavor of the salad ingredients.

Ingredients: fresh lemon juice (or wine vinegar, 1/3 cup), olive oil, preferably cold pressed (1 cup), garlic (4 cloves), salt, ground pepper, spicy mustard(you can have mustard powder, 2 tsp).

Cooking method

Mix lemon juice in a deep bowl with olive oil, using a whisk. Add the remaining ingredients, mix and pour into a beautiful bottle with a wide neck. This sauce can be stored in the refrigerator for quite a long time, its taste only improves as it infuses. An hour before use, remove it from the refrigerator, stir well and let stand at room temperature. Very little French sauce can turn your salad into an appetizing and easily digestible product.

But homemade French sauce wouldn't be nearly as practical if it couldn't be altered or modified. This time we’ll do this “trick” - add 1 grated shallot and half a red onion + one spoon of honey. Let's replace wine vinegar with a rarer one, balsamic, and we get absolutely new taste, spicy, tender, soft, adding mystery and charm to our salads.

Recipe 4: Curd sauce

Fruit salads They also require a sauce that will add harmony to ordinary chopped pieces and combine them into a single self-sufficient ensemble. For this purpose it is impossible would be better suited tender and airy, sweet curd sauce.

Ingredients: cottage cheese (200 g), milk (1 glass), sugar, salt.

Cooking method

Grind the cottage cheese with a wooden spoon. Rub the grainy cottage cheese through a sieve, add milk and sugar. The amount of milk is determined by the fat content of the cottage cheese. Dry cottage cheese will require a little more liquid.

Now let’s give free rein to our imagination: you can add spiciness and piquancy with a pinch of cumin and mustard, tenderness and taste - vanilla sugar. Do you want to strengthen fruity taste? Add a little orange or grapefruit juice - all means are good to achieve the desired effect.

- Dissolve the salt first in small quantity water or wine, gradually add other ingredients - the taste of the sauce will be more even.

— Vinegar It is quite advisable to replace it with fruit juice, or even better, lemon juice. Regular vinegar can be diluted with wine and water at a ratio of 2:1:1.

— Salad sauces protein foods are prepared from vegetable oil, cream, herbs and lemon juice. Dairy products (kefir, yogurt, yogurt) are more suitable for carbohydrate foods.