Oil dressing for garlic salads. Delicious salad dressings: with vinegar, with mustard, instead of mayonnaise, with nuts

24.04.2020 Chebureks

Who doesn't love the holidays ?! Delicious food on the tables fresh herbs, vegetables. But if you season them with banal mayonnaise, the dish will not "sound", you get a standard salad, which guests will not be surprised at. And if instead of mayonnaise with a salad of fresh vegetables add an interesting sauce, then it certainly will not go unnoticed, the hostess will receive a lot of compliments to her address. On the eve of the holidays for you, the magazine "QuLady" has collected the most popular and delicious sauces for salads... Take note, treat and pamper your family, friends and loved ones with delicious food.

The main thing in the article

Sauces for fresh vegetable salads

Salad sauce can make vegetables play with new flavors. Properly selected and prepared sauces can reveal the flavor of a salad, turning it into a masterpiece. Consider what salad dressings are.

Lungs. As you know, vegetables and greens are not high-calorie light food, so a light dressing will be an ideal addition to a salad of them, which will emphasize their taste. Light dressings include classic sauces based on vegetable oils. In France, they were named vinaigrette. Such vinaigrette is usually made from 1/4 of vinegar and 3/4 of any vegetable oil, while the taste of the dressing is "diluted" with various spices. Since today we have access to a huge amount of different vinegars and vegetable oils from all over the world, it will not be difficult to prepare a vinaigrette in a new combination every time.
Dense gas stations. If you add a dense sauce to the vegetables, then the salad may well replace the main course. Hearty dressings are made on the basis of fatty dairy products, eggs, nuts. These sauces go well with salads that contain meat or seafood. Dense dressings include: mayonnaise homemade, Italian pesto, sauces based on sour cream, cream, yoghurt. Very often they are served separately with sliced salad in sauce bowls, so that everyone can individually flavor a portion of salad the way he likes.
Exotic sauces. Recently, exotic dressings are becoming more and more popular. Connoisseurs of different cuisines, trying to bring something of their own, make amazing dressings from seemingly incompatible products. Basically, sauces are widely used in Chinese, Indian and Japanese versions. With them, salads of spicy or pickled vegetables, salads with rice and tofu cheese, exotic seafood and vegetables become unusual and original.
Sauces for sweet salads. Of course, one should not forget about salads, which add a sweet touch. They are very fond of the fairer sex. For such combinations, a special dressing is needed, which will unite all the flavors together.

Original dressing for Greek salad

Greek salad many like to feast on. In the classics, it is watered with vegetable or olive oil. We suggest experimenting and making original sauces for Greek salad.

Original filling No. 1

To prepare it you will need:

6 tablespoons olive oil;
1-2 tablespoons of balsamic vinegar;
1 lemon;
1 teaspoon dry basil;
1 tsp dry oregano;
0.5 tsp allspice;
0.5 tsp salt;
1-2 cloves of garlic.

Method of preparation: Squeeze the juice from the lemon, add to the butter, chop the clove of garlic. Mix all. Pour the received original dressing Greek salad and serve.

Original filling No. 2

Necessary:

8 tbsp oil (olive);
3 tablespoons lemon juice;
1 teaspoon of classic granular mustard;
1 tsp honey;
0.5 tsp salt;
0.5 tsp dry oregano;
1-2 cloves of garlic.

Send all components of the sauce to a blender and "scroll" until smooth. After the mass becomes homogeneous, you need to try, maybe you need to add salt. This original sauce is served separately in a gravy boat with Greek salad.

Caesar salad sauce with chicken

Caesar salad with chicken becomes an adornment of almost everyone festive table... We would like to present a master class on making sauce for this salad.
Let's prepare the products:

2 chicken eggs;
1 tsp regular mustard;
150 ml olive oil;
1 clove of garlic;
6 pcs of anchovies;
1 teaspoon of Worcester sauce
1 tbsp lemon juice;
salt pepper.

Finely chop the anchovies and place in a container. Add mustard and squeeze out a spoon lemon juice.

Next, pour in the Worcestershire sauce, salt and pepper. When it comes to salt, don't overdo it, as anchovies are usually quite salty. Squeeze out the garlic.

The following procedure must be carried out with eggs. Boil water, remove from heat and dip eggs into it. Soak them in hot water for one minute and remove. Send the resulting soft-boiled eggs to the rest of the ingredients.

Add oil last and beat all ingredients in a blender until thick.

The sauce is ready. It is stored for no more than two days.

This sauce can be immediately poured over a salad or served separately in a saucepan.

Soy Sauce Salad Dressings

More than 2.5 thousand years ago, Chinese monks, leaving a barrel of soybeans outside the gates of the temple, without knowing how, created soy sauce. Under the influence of weather conditions and physical decay of the culture, a slurry turned out, which was later called soy sauce ... The monks liked it so much that they used it as a dressing for rice, vegetables, meat, and fish. Thanks to him, the dishes acquired a new aroma, became more piquant. After China was opened to the whole world, soy sauce hit the table for Europeans and they really liked it. Today, a bottle of such a liquid "lives" in the kitchen of every housewife. Here are some recipes for salad dressings made with soy sauce.

Teriyaki sauce

The dressing turns out to be quite spicy and is suitable for vegetable salads with meat or seafood. You will need:

6 spoons of soy sauce;
6 tablespoons of dry wine;
1 clove of garlic;
0.5 tbsp of dry ground ginger;
2 tablespoons of honey.

Squeeze the garlic through a press. Pour soy sauce and wine into a bowl. Put the resulting liquid together with the garlic over low heat and add all the other ingredients. You do not need to boil the dressing until the honey melts. It can also be used for rice and meat.

Hot Chinese Sauce

This sauce will appeal to lovers of peppercorns, and lovers of more bland dishes will also appreciate it. The main thing is not to overdo it by adding it to the salad. The following products are required:

2 tablespoons of rice wine (can be replaced with dry white);
2 tablespoons of soy sauce;
2 tablespoons of rice vinegar;
1 tsp honey;
2 cl rapeseed oil (can be replaced with olive oil);
1 chili pepper;
1 teaspoon cornstarch;
30 g of tofu cheese;
1 shallot

Fry the shallots and chili peppers in rapeseed oil. Send them with butter to a blender, put all the other ingredients there and beat. It turns out a rather dense sauce, which is best served in a gravy boat with coarsely chopped vegetables.

Worcester sauce

Worcester sauce- an excellent dressing for vegetables. Although the process is quite time consuming, having done it once, you will surely take this recipe into the piggy bank of your loved ones. This sauce can be kept in the refrigerator (in glass) for quite a long period of time. For cooking you need:

0.5 tbsp soy sauce;
1 onion;
1 clove of garlic;
2 spoons apple cider vinegar;
100 g sugar;
3-5 tamarind fruits;
1-2 anchovies;
3 tablespoons of mustard seeds;
1 teaspoon peppercorns, for more flavor, it is better to use a mixture of peppers;
1 cm of ginger root;
0.5 tsp curry;
0.5 tsp of ground red pepper;
0.5 tsp cloves;
0.5 tsp cardamom;
vanilla stick.

In a saucepan, combine soy sauce, apple cider vinegar, sugar, tamarind. Pour 50 ml of water here and put on the stove, simmer for 30 minutes. Combine curry and chopped anchovies in a plate. Send to a saucepan on the stove. If the liquid has boiled away strongly, add another 20-30 ml of water. While the liquid is boiling, chop the onion, pass the garlic through a press and put in a gauze bag with the rest of the ingredients. Dip this bag into a jar and pour hot liquid. When it cools down - put in the refrigerator to infuse for a week. After that, squeeze the bag well, and pour the resulting sauce into opaque bottles, hide in the refrigerator for storage.

Sauces for salads with natural yoghurt

For those who are committed healthy eating, yoghurt sauces have long been replaced traditional mayonnaise and purchased gas stations. Let's share a few recipes quick sauces for yoghurt vegetables.

Today, making natural yoghurt is pretty easy. You just need to buy milk and sourdough, which is sold in all pharmacies and supermarkets. The recipe for the preparation of this fermented milk product is written on the packaging of the yoghurt starter culture.

Yoghurt dressing with herbs

0.5 tbsp of homemade natural yogurt;
0.5 tbsp mustard;
1 tbsp of finely chopped dill

Mix everything and serve in a gravy boat. Perfect with cucumbers, tomatoes, zucchini.

American yogurt sauce

0.5 tablespoons of natural homemade yogurt;
1 tbsp tomato paste;
1 pickled cucumber;
a pinch of salt and sugar.

Depending on what consistency you prefer, finely chop the cucumber or grind it in a blender. Send all ingredients to yogurt and mix well. This sauce can be used to dress vegetable salads with meat.

Tomato sauce for salad

Tomato dressings will be an excellent solution for salads with meat or hot salads with potatoes, rice, pasta.

Red sauce

3 tbsp tomato paste;
1 onion;
2 carrots;
1 parsley root;
3 tbsp flour;
3 tablespoons of sunflower oil for frying;
3 tablespoons olive oil in the sauce.

In sunflower oil (half), fry finely chopped onions, carrots and parsley. After, in a clean frying pan, heat the remaining sunflower oil and fry flour on it, dilute it with one glass of water (you can use vegetable or mushroom broth). Cook the resulting mixture for 15 minutes. Add fried vegetables, tomato paste, salt, pepper and cook for another 8-10 minutes. Add olive oil to the mixture and beat with a blender. This sauce can be served warm with hot salads or cold with fresh vegetables.

Classic tomato sauce

2 tablespoons tomato paste;
100 ml olive oil;
30 ml of wine vinegar;
1 onion;
1 clove of garlic.
1 teaspoon of Provencal herbs (you can take those that you like more);
a pinch of salt, sugar, pepper.

Dissolve salt and sugar in vinegar. Add olive oil, spices, garlic passed through a press, tomato paste there. Depending on the desired thickness of the sauce, chop the onion finely or make onion gruel in a blender.

Cheese sauces for salads

Cheese sauces- these are dense dressings that are perfect for all dishes, from light vegetables to any kind of meat.

Mustard cheese sauce

50 g of hard cheese;
2 tablespoons of cottage cheese;
2 tbsp sour cream;
1 tsp mustard

Beat cottage cheese with sour cream, add mustard and grated on a fine grater hard cheese, mix. Cucumbers, tomatoes, radishes will feel great under this sauce.

Spicy sauces for salads at home with a photo

Many people like to dilute the even taste of vegetables with savory dressings. We offer cooking master classes spicy sauces that the whole family will surely enjoy.

Peanut Seed Salad Dressing

8 tbsp peanut butter;
300-320 ml of water;
8 tablespoons of soy sauce;
3 tablespoons sesame oil;
6 tsp apple cider vinegar;
3 tbsp of rice or dry white wine;
6 tablespoons of peeled seeds.

Put peanut butter in a saucepan.

Add water and sesame oil, stir until smooth.

Add apple cider vinegar, soy sauce, wine. Put the mass in a saucepan on the stove over a small fire. Stir constantly, bring to a boil and remove.

Fry the seeds until golden brown and add to the cooled sauce.

This refueling refers to chinese cuisine... It goes well with any vegetables and herbs. And here seaweed transfers from the class "at home in the kitchen" to the category of restaurant dishes.

Green sour cream sauce

400 ml sour cream;
2 cucumbers;
4 radishes;
8 sorrel leaves;
5 lettuce leaves;
7 sheets of spinach;
4 sprigs of dill;
4 sprigs of parsley;
salt and pepper to taste;
0.5 tbsp of lemon juice.

Wash vegetables and herbs. Remove the peel from the cucumber. Send everything to the blender and interrupt.

After, send sour cream and spices there.

Bring everything to homogeneous mass.

The sauce is ready. It goes well with tomatoes, cabbage, eggs.

Original sauces for seafood salads

Seafood is a special category of food to be "courteous" with. But if you choose the right filling for them, then the result will surprise not only you.

Nut sauce for seafood

Mustard sauce for seafood

Simple, delicious salad dressings for all occasions: recipes with photos

There is nothing more beautiful than a delicious salad with herbs, and if it is also seasoned with an unusual dressing, then it is twice as pleasant. Let's share with you interesting recipes for dressing vegetable salads.

Curd sauce for salad

100 g of fatty cottage cheese;
0.5 cups milk;
0.5 tsp of caraway seeds;
0.5 tsp mustard seeds;
1 bay leaf;
1 clove of garlic;
salt and pepper to taste.

Mash the spices, this can be done in a mortar or simply roll them out with a rolling pin.

Put cottage cheese, milk, garlic, spices in a blender.

Beat everything and serve.

Classic French vinaigrette

60 ml olive oil;
20 ml of vinegar (you can take any);
0.5 tsp salt.

It is being prepared in no time. Pour vinegar into a glass jar, add salt and dissolve it.

Add olive oil to the vinegar.

Close the jar with a lid and shake well.

The end result should be a smooth sauce with no large bubbles.

Mustard sauce

1 tsp regular mustard;
7 cl l olive oil;
1 cl l balsamic vinegar;
1 tsp honey;
1 tsp lemon juice;
salt and paprika to taste.

Put honey and mustard in a container.

Add balsamic vinegar, lemon juice, paprika and salt.

Add olive oil last. Mix everything until smooth.

This sauce is perfect for raw vegetables, cabbage. Any salads with vegetables, herbs, meat and seafood are seasoned with this sauce.

A properly selected dressing for a salad makes the dish absolutely unique in taste, gives it new harmonious notes and pleasant aromas. It is worth replacing traditional mayonnaise or sunflower oil with an original dressing, which will make the food even more exquisite, and you will receive enthusiastic praise from guests: no worse than that of the chefs!

Salad dressing sauces

Culinary experts know varioussalad dressingswho are able to decorate any dish with their appearance, rich aroma and taste. Thick or thin, colored or clear - salad dressings give all ingredients a new dimension. For their manufacture, a base is taken - mayonnaise, sour cream, yoghurt. You can take different types oils - olive, sunflower, corn or linseed. Spices and spices are used to add flavor, and vegetables, fresh or fried, are used for color.

With mayonnaise

The most popular is consideredmayonnaise-based salad dressing, because this component is familiar to everyone and is familiar to use in every home. Taking mayonnaise as a basis, mixing it with anchovies, capers, olives or olives, you can get an interesting variation of the usual tartar composition. By mixing the base with tomatoes, herbs and onions, you get an addition to meat salads, which will no longer be dry.

No mayonnaise

Low-calorie are consideredsauces for salads without mayonnaise... For them, they take the usual oils, mixing them with aromatic spices... For fish, sunflower oil with dried paprika is suitable, for meat - olive oil with cilantro and dill seeds, and for poultry - corn with white pepper and nutmeg... You can also mix the base with mustard or garlic for a spicy, versatile dressing.

Diet

It is worth considering separatelydietary salad dressingswhich will not harm the figure, but will make the appetizer more palatable. For those who are losing weight, it is optimal to season food with low-fat sour cream with herbs, soy sauce, natural yogurt with green onions. It is good to diversify fish options with a mixture of lemon juice with balsamic vinegar, soy sauce or tomato paste with the addition of oil.

Salad Sauce Recipes

Every chef can easily findrecipes for making sauces for saladsonline. Step by step recipe with a photo will facilitate cooking, teach you how to properly chop the components and mix them in a certain proportion. Ideas for making salad dressings involve the use of different products: for Caesar it will be garlic, mustard and lemon juice with anchovies, and for the Greek - balsamic vinegar and Provencal herbs.

Servings Per Container: 5 Persons.
Calorie content: 539 kcal.
Purpose: for a snack.
Cuisine: Italian.

The most famous isCaesar salad saucewhich consists of chicken breast, lettuce, wheat croutons and cherry tomatoes. In this case, he will bring together all the components, emphasize all the tastes and the harmony of their combination. The dressing will balance the dryness of the chicken, enrich the taste of crispy croutons and green lettuce leaves.

Ingredients:

mayonnaise - 120 ml;
kimchi - 10 g;
olive oil - 35 ml;
garlic - 1 slice;
sugar - 5 g;
chili pepper - a pinch;
provencal herbs - 1 g;
lemon juice - 15 ml;
mustard - 20 ml.

Cooking method:

Mix all ingredients.
Beat with a blender until smooth.

Greek

Cooking time: 5 minutes.
Servings Per Container: 10 Persons.
Calorie content of the dish: 68 kcal.
Purpose: for a snack.
Cuisine: Greek.
Complexity of preparation: easy.

The second most popular after Caesar isgreek salad sauceconsisting of ripe vegetables, feta and olives. The original dressing will emphasize the freshness of cucumbers and tomatoes, the crunch of bell peppers and pickled onions. Piquant taste, rich in spicy aroma of spices, will make food more appetizing. Balsamic vinegar in the composition will give the components a specific pungency.

Ingredients:

olive oil - 150 ml;
balsamic vinegar - 50 ml;
provencal herbs - 3 g.

Cooking method:

Mix all products.

Servings Per Container: 5 Persons.
Calorie content: 227 kcal.
Purpose: for a snack.
Cuisine: author's.
Complexity of preparation: easy.

It turns out delicious and dietaryhoney mustard salad dressingwhich can be used in vegetable, meat and fish recipes... The dressing taste will emphasize the freshness and softness of meat, smoked meats or chicken, set them off and give a new sound. It is good to prepare honey dressing to diversify the taste of vegetable salads with Peking cabbage or white cabbage, eggplant, red beans.

Ingredients:

Dijon mustard - 120 ml;
honey - 160 ml;
soy sauce - 40 ml;
onion - 1 pc.;
ginger - 20 g.

Cooking method:

Cut the onion into pieces, scroll twice with the ginger through a meat grinder.
Mix all ingredients thoroughly.

For vegetable salad

Cooking time: 5 minutes.
Servings Per Container: 2 Persons.
Calorie content of the dish: 249 kcal.
Purpose: for a snack.
Cuisine: French.
Complexity of preparation: easy.

How to cook vegetable salad sauceat home, to perfectly highlight the taste of all the ingredients? A tartar variation that, with its combination of pickles, green onions and mayonnaise, will add a touch of Provencal flavor to your food. Dressing goes well with any food, making it more satisfying and appetizing. Fresh or dried tarragon and tarragon, natural mustard will add piquancy to the dressing.

Ingredients:

pickles - 25 g;
mayonnaise - 30 ml;
green onions- 10 g;
parsley - 10 g;
lemon juice - 40 ml;
mustard - 20 ml;
tarragon - a pinch;
tarragon - a pinch;
Worcestershire sauce - 5 ml.

Cooking method:

Chop cucumbers, herbs.
Mix all the ingredients, salt and pepper, leave in the refrigerator for 1 hour under a plastic wrap.

For fruit

Servings Per Container: 5 Persons.
Calorie content: 45 kcal.
Purpose: for a snack.
Cuisine: author's.
Complexity of preparation: easy.

Difficult to choose sauce for fruit salad that would go well with universal components. This recipe will show you how to prepare a dressing to complement the flavor of banana, apple or strawberry snacks. Its pungent-sour taste will balance the sweetness of the fruit, giving them a new sound. The option is suitable even for those who are losing weight, because it is low in calories, and the ginger that is part of the composition additionally burns fats.

Ingredients:

lemon - 1 pc.;
orange - 1 pc.;
ground ginger - 10 g.

Cooking method:

Squeeze out the juice from the whole orange and half of the lemon.
Remove the zest from the second lemon half.
Combine all ingredients, season with cane sugar if desired.

Mustard

Cooking time: 5 minutes.
Servings Per Container: 6 Persons.
Calorie content: 558 kcal.
Purpose: for a snack.
Cuisine: author's.
Complexity of preparation: easy.

Universal mustard saucesuitable for dressing any salads. It is good to season the squid-crab version with it to emphasize the taste of the seafood. This dressing is perfectly combined with smoked chicken, ham and boiled potatoes - the spicy pungency will make the food more appetizing. You can use dressing for vegetable dishes with cherry tomatoes, fresh cucumbers, bell peppers.

Ingredients:

powdered sugar- 30 g;
mustard - 30 ml;
vegetable oil - a glass;
vinegar - ½ cup;
garlic - a slice.

Cooking method:

Mix the ingredients, salt and pepper.
Beat with a blender until smooth.

Cabbage salad sauce

Cooking time: 10 minutes.
Calorie content of the dish: 498 kcal.
Purpose: for a snack.
Cuisine: author's.
Complexity of preparation: easy.

Unusual cabbage salad dressingwill emphasize the full value of this vegetable, give it a new sound and set off a pleasant crunch. The lemon juice and olive oil included in it are the traditional base, the spices are given by mustard and garlic, and the piquancy is the pickled gherkins. In the absence of lemon juice, it is easy to replace it with apple or wine vinegar, essence.

Ingredients:

lemon juice - 50 ml;
olive oil - ½ cup;
mustard - 10 g;
pickled gherkins - 3 pcs.;
garlic - a slice.

Cooking method:

Grate cucumbers, chop garlic.
Mix all the products, salt and pepper. Beat with a blender.

For shrimp salad

Cooking time: 5 minutes.
Servings Per Container: 8 Persons.
Calorie content: 534 kcal.
Purpose: for a snack.
Cuisine: author's.
Complexity of preparation: easy.

Shade the tenderness of seafood will helpshrimp salad sauce... it hearty snack will need a light dressing that will only emphasize the freshness of the shrimp meat. It is ideal to mix Dijon mustard and olive oil for it, but in the absence of the latter, you can take any refined form. You can add special fish spices.

Ingredients:

Dijon mustard - 20 g;
vegetable oil - ½ cup;
table vinegar - 60 ml;
ground black pepper - 5 g.

Cooking method:

Mix all products.
Beat with a blender until smooth.

Italian

Cooking time: 15 minutes.
Servings Per Container: 4 Persons.
Calorie content: 522 kcal.
Purpose: for a snack.
Cuisine: Italian.
Complexity of preparation: medium.

Traditional italian salad sauceIs pesto. It is known all over the world as an excellent dressing for any Mediterranean dish such as caprese. Classic recipe involves the use of fresh basil and pine nuts, whose rich taste is set off by the piquant pungency of garlic and the creaminess of hard cheese (parmesan is ideal).

Ingredients:

fresh basil - 50 g;
pine nuts - 150 g;
hard cheese - 100 g;
garlic - 5 cloves;
olive oil - 100 ml.

Cooking method:

Finely grate the cheese, fry the nuts in a dry frying pan for 5 minutes.
Mix the basil, cheese crumbs, garlic and nuts in a blender, beat twice, season with salt.
Add butter in portions and beat until smooth.
You can store the resulting pesto by filling it with oil 2-3 cm above the level in the refrigerator. For dressing, dilute with olive oil in a 2: 1 ratio.

From yoghurt

Cooking time: 15 minutes.
Servings Per Container: 5 Persons.
Calorie content: 180 kcal.
Purpose: for a snack.
Cuisine: author's.
Complexity of preparation: easy.

The following recipe will tell you how to cookyogurt sauce for saladconsisting of fruits. The sweet taste of the dressing will set off the juiciness of the components: it is ideal to use it for the variant with mangoes, oranges, and grapes. A light fruit salad with yoghurt dressing will become a faithful companion for dieters, quickly saturate the body due to its high fiber content.

Ingredients:

natural yogurt - a glass;
semolina- 40 g;
cinnamon - 5 g;
sugar - 10 g;
salt - a pinch.

Cooking method:

Beat the sugar and yogurt with a blender. Add semolina, salt.
Add cinnamon after 15 minutes.

So that every culinary specialist can make originaldressings for salads, you should heed the advice of the chefs. Here's what they advise to season vegetable dishes:

olive oil, lemon juice, white wine vinegar;
onions, butter and olive oil, cream, white pepper;
orange juice and zest, pumpkin seeds, olive oil, brown sugar;
honey, cloves, balsamic vinegar, lemon juice;
mashed tuna, lemon juice, provencal herbs.

The following salad dressings work well for dressing meat recipes:

natural yogurt, balsamic vinegar, olive oil, garlic, mustard, honey;
lime juice, ginger, honey, black pepper flakes;
avocado, lemon juice, olive oil, Dijon mustard;
walnuts, parsley, cilantro, garlic, apple cider vinegar, suneli hops, natural yogurt;
lemon juice, cottage cheese, dill, parsley, arugula, cream.

Original recipes for dressing fruit salads, in addition to yoghurt:

sea buckthorn, cinnamon, honey;
milk, egg yolks, sugar, vanilla, walnuts;
lemon, cognac, cinnamon, powdered sugar;
Pineapple juice, lemon, ginger, basil;
ice cream, raisins, grated chocolate.

Video

You will need:

Caesar salad dressings

Interesting!The salad was invented by the American Caesar Cardini at the beginning of the 20th century. He served it to the guests of his Caesar’s Place restaurant, laying out herbs, eggs, parmesan, crackers on a plate grated with garlic, seasoned with Worcestershire sauce and sprinkled with lemon juice. There was no meat in the salad at all, and it was called "Cardini".

Classic recipe

Egg 1 pc
Worcester sauce 1 tsp
Sunflower oil 1 tbsp. l.
Olive oil 1 tbsp l.
Lemon 1/2 pc.
Salt, pepper, mustard taste

Keep the egg in salted water for 30 minutes.
Then put in hot water for 1 minute, stretch and cool. So the yolk and white will not have time to thicken.
When the egg has cooled, add mustard and lemon juice to it.
Pour in olive oil, sunflower oil, mustard, gradually add Worcestershire sauce (available at the grocery store) drop by drop, and stir.

Chicken Caesar sauce

Olive oil 100 ml
Yolk 2 pcs.
Parmesan cheese 50 g
Lime 1 pc.
Mustard 10 g
Garlic 1 pc
Wine 50 ml

Combine two whole yolks with mustard, lime juice, wine squeezed through a press with garlic.
Add olive oil and grated cheese.
Leave for 20 minutes and season the salad.

For Caesar with Shrimps

Egg 1 pc.
Mustard 1/4 tsp
Lemon juice 1 tsp
Olive oil 20 ml
Vegetable oil 40 ml
Fillet of anchovies 4 pcs.
Worcester sauce 4-5 cap.
Salt, pepper to taste

Cook the egg with a pinch of salt for no more than 1 minute.
Mix the cooked egg with lemon juice, mustard.
At the final stage, add sunflower and olive oil.
Cut the anchovies into small pieces and add to the sauce along with the Worcester sauce.

Anchovy-free sauce

Eggs 2 pcs.
Grated Parmesan 2 tbsp l.
Mustard 2 tsp
Lemon 1/2 pc.
1/2 cup olive oil
Garlic 2 tooth

Boil the eggs for 1-2 minutes, refrigerate.
Squeeze out the lemon juice and add the grated parmesan.
Put finely chopped garlic, mustard, and at the end - olive oil.

With mayonnaise

Mayonnaise 150 g
Parmesan cheese 50 g
Anchovies 1 tbsp l.
Lemon 1/2 pc.
Garlic 1 tooth.

Pour grated parmesan into mayonnaise, add lemon juice.
Combine with finely chopped garlic and anchovies.
Mix food in a bowl or whisk.

With sour cream

Sour cream 200 ml
Garlic 2 tooth
Mustard 1 tsp
Pickles 2-3 pcs.

Chop the garlic and pickled cucumbers finely.
Put garlic, cucumbers, mustard in sour cream, beat with a whisk. Sour cream sauce ready.

With capers

Egg yolks 3 pcs.
Capers 40 g
Anchovy fillet 40 g
Worcester sauce 1 tsp
Garlic 4 tooth.
Mustard (sweet) 1/2 tsp
Olive oil 170 ml
Lemon juice 1/2 tbsp l.

Mix mustard, lemon juice with yolks.
Add olive oil, finely chopped garlic, capers.
Heat the anchovies separately in a frying pan, cool, grind.
Mix everything, pour in the Worcester sauce.

For Greek salad

Greek salad is light and dietary. V traditional recipe feta, a popular sheep's milk cheese, is added to it. Its slight sourness enhances the taste of vegetables.

Classic sauce

Olive oil 1 part
Lemon juice 1/2 part
Salt, pepper to taste

Whisk together the olive oil and lemon juice.
Add salt and pepper.
Put dried oregano in the prepared sauce.

With soy sauce

Soy sauce 2 tbsp l.
Olive oil 3-4 tbsp l.
Lemon juice 2 tbsp l.
Honey 1 tbsp. l.

Mix the soy sauce with liquid honey until dissolved.
Add lemon juice and mix thoroughly.
Pour in the olive oil, without ceasing to whisk the dressing with a whisk.

With balsamic vinegar

Balsamic vinegar 1/4 tbsp.
Brown sugar 2 tsp
Crushed garlic 1 tbsp. l.
Salt, pepper to taste
Olive oil 3/4 cup

Beat balsamic vinegar with chopped garlic, sugar.
Pour in pepper, salt.
Without stopping to stir, pour in olive oil to make the mass homogeneous. Pour the salad.

With mayonnaise

Mayonnaise 2 tbsp l.
1/4 cup olive oil
Lemon juice 1/4 cup
Garlic 2 tooth
Honey 1 tbsp. l.
Wine vinegar (red) 1-2 tsp
Salt, pepper to taste

Chop the garlic very finely.
Add mayonnaise, honey, salt.
Mix until smooth, whisking constantly. Pour in olive oil, then lemon juice.
Add wine vinegar.
The dressing should be thick.

Best served chilled.

With honey and mustard

Honey 1 tbsp. l.
Vegetable oil 5-6 st. l.
Mustard 2 tsp
Garlic 3-4 teeth.
Lemon 1 pc.

Pass the garlic through the garlic press, squeeze out the lemon juice.
Mix all ingredients.
Whisk thoroughly.
Season the salad.

With nutmeg and mayonnaise

Ground nutmeg 1 pack.
1/4 cup olive oil
Lemon juice 1/4 cup l.
Honey 1 tbsp. l.
Mayonnaise 2 tbsp l.
Garlic 1-2 teeth.
Wine vinegar 2 tsp
Ground cardamom 1 pack.
Salt, pepper to taste

Squeeze the garlic with a garlic press, add mayonnaise.
Pour in salt, pepper, cardamom, nutmeg, honey. Mix well.
Add olive oil while stirring.
Pour in the juice of squeezed lemon and wine vinegar.

With spices

Soy sauce 3 tbsp l.
Olive oil 5-6 tbsp l.
Honey (liquid) 1 tbsp. l.
Hops-suneli 1 pack
Lemon juice 3 tbsp l.

Add soy sauce to the honey. Pour in lemon juice, mix.
We knock everything down with a whisk and gradually add olive oil.
Season the salad.

Sauce for "Caprese" salad

Italian “Caprese” is a combination of mozzarella with tomatoes and fresh basil. All products should be exceptionally fresh, choose sweet tomatoes and cold-pressed olive oil. The salad is dressed only with pesto sauce.

Basil 50 g
Parmesan cheese 50 g
Olive oil 50 ml
Pine nuts 2 tbsp l.
Garlic 2 tooth
Salt to taste

Grind the basil with a knife or blender.
Add pine nuts, garlic, finely chopped parmesan, salt. Pour in olive oil. Grind everything together.

The sauce may not be completely homogeneous, but with pieces of ingredients.

For salad with arugula

Arugula normalizes metabolism, contains vitamin C, removes cholesterol from the body.

Dressing with balsamic sauce

Lemon 1 pc.
Mustard 1/2 tsp
Balsamic vinegar 2 tbsp. l.
Olive oil 100 g
Salt, red pepper taste

Squeeze the juice out of the lemon.
Add mustard, balsamic vinegar, olive oil.
Mix well.
Add salt and pepper.

With soy sauce

Soy sauce 4 tbsp l.
Olive oil 100 g
Garlic 1 tooth.
Lemon 1 pc.
Salt, pepper to taste

Squeeze the juice from the lemon, chop the garlic in a garlic press. We mix.
Add olive oil, soy sauce, salt and pepper.
Mix thoroughly.

With yoghurt and mustard

Yogurt 100 g
Apple cider vinegar 1 tbsp l.
Mustard 2 tsp
Garlic 3 tooth.
Honey 1 tsp
Olive oil 2 tbsp l.
Salt, pepper to taste

Grind the garlic in a garlic press.
Add yogurt, apple cider vinegar, mustard, honey.
Stir, pour in olive oil, stir again.
Add salt and pepper.

With kefir

Kefir 1/2 tbsp
Mayonnaise 1/2 cup
Bow 1 pc.
Garlic 2 tooth
Lemon 1 pc.
Dill 1 bunch.
Salt, pepper to taste

Finely chop the onion, garlic, dill.
Add kefir, mayonnaise and freshly squeezed lemon juice.
Mix everything with a blender. Add salt and pepper.

Astringent sauce

Bow 1 pc.
Wine vinegar 2 tbsp l.
Mayonnaise 1/2 cup
Sugar 1 tbsp. l.
Garlic 2 tooth
Spices, salt to taste

Chop the onion and garlic very finely.
Add wine vinegar, mayonnaise, sugar. We knock everything down with a blender.
Pour in spices and salt, beat until smooth.

To Chuka salad

Chuka salad - dietary. It contains many vitamins, minerals and amino acids. Prepared from wakame seaweed. For refueling, it is considered traditional peanut sauce“Gamadari” served with seaweed.

Peanut butter 3-4 tsp
3/4 tbsp water
Soy sauce 4 tbsp l.
Sesame oil 2 tsp
Rice vinegar 4 tsp
Mirin 3 tsp
Sesame seeds 2 tsp

Add half of the water to the peanut butter, heat over low heat, stirring occasionally.
Gradually add the rest of the water, but do not bring to a boil.
Turn off heat, stir in sesame oil, soy sauce, rice vinegar and mirin.
Stir, sprinkle with sesame seeds.

To the seafood salad

The sauce must necessarily have a sourness, which is imparted by lemon juice.

It is better to add sweet orange or tangerine juice to salads with shrimps or mussels.

Lemon sauce

Lemon 1 pc.
Olive oil 50 ml
Dried herbs 1 tsp
Balsamic vinegar 1 tbsp. l.
Sugar 1 tsp
Salt, pepper to taste

Mix lemon zest, olive oil, herbs, balsamic bite, sugar, pepper and salt.
Add 2-3 tsp. lemon juice and stir.

Brandy sauce

Onions 1 pc.
Wine vinegar (white) 300 ml
Red capsicum 1/2 pcs.
Chicken egg 1 pc.
Brandy 1 tbsp l.
Salt to taste

Boil a hard-boiled egg and let cool.
Finely chop the onion, put in vegetable oil and leave for 5-7 minutes.
Finely chop the pepper and egg.
Beat the vinegar with oil and salt. Add egg, pepper and brandy. Mix.

Serve immediately or after holding it in the refrigerator for 40 minutes.

Garlic Yoghurt Dressing

Yogurt or sour cream (30%) 200 g
Chili pepper 1 pc.
Green onions 50 g
Garlic 4 tooth.
Dill or parsley 60 g
Salt, black pepper taste

Peel the red pepper from the stalk and seeds.
Rinse and chop the herbs coarsely.
Place garlic, pepper, spices, yogurt (no additives) in a blender.
Beat until smooth.

Season the salad just before serving.

Honey

Natural liquid honey 1 tbsp. l.
White wine vinegar 1 tbsp. l.
Fresh ginger 2 cm.
Fresh mint 2-3 vet.
Basil 30 g
Mustard seeds 20 g
Vegetable oil 50 ml
Salt to taste

Grind mustard seeds into powder.
Peel the ginger and grind into a pulp.
Mix the hot ingredients with vegetable oil and leave for 10-15 minutes.
Separate the leaves from the mint and basil. Grind until smooth, mix with oil, wine vinegar, liquid honey and salt.

Season salad just before serving.

Mustard

Mustard powder 1 tbsp. l.
Raw yolk 2 pcs.
Vegetable oil 50 ml
Dried parsley 1 tsp
Lemon 1 pc.
Sugar 1 tsp
Salt 1/3 tsp
Black pepper to taste

Beat the yolks and mustard powder until smooth. Pour in vegetable oil.
Peel the lemon and place in a plate with the dressing. Add the juice of half a lemon.
Add parsley, salt, sugar, black pepper and stir.

Season the salad just before serving.

Walnut

For a fragrant aroma, use unrefined mustard oil (can be substituted for linseed oil).

Balsamic vinegar 1 hour.

Salt, pepper to taste

Squeeze the juice from the lemon.
Combine balsamic vinegar, olive oil, and lemon juice.
Add salt and pepper.

It is better to mix products in glass or stainless steel containers. The sauce must be served fresh.

Italian sauce

Suitable for salad with green onions and radishes.

Orange fresh 300 ml
Pumpkin seeds 50 g
Black peppercorns 5 g
Olive oil 350 ml
Brown sugar 5 g
Orange peel taste

Pan the pumpkin seeds in 50 ml of olive oil.
Pour in orange juice, then add orange peel and brown sugar.
Pour the pre-chilled olive oil into the gravy boat.
Add the contents of the pan to the gravy boat. Salt.

Spanish sauce

Goes well with a salad with tomato and herbs.

Honey 100 g
Dry cloves 4 bottles.
Olive oil 300 g
Balsamic vinegar 0,5 l

On small fire boil honey, balsamic vinegar, clove buds for about 20 minutes (you should get half the liquid).
Pour chilled olive oil into a gravy boat, then add the sauce cooked first. Mix well.

Whisk the sauce well before serving.

French sauce with cream

Perfect with a salad with green vegetables.

Butter 1 tbsp l.
Cream (33%) 100 ml
Onions 1 pc.
Purified water 50 ml
Olive oil 100 ml
Pinch of black pepper
Salt to taste

Peel the onion, chop in a blender.
Fry the resulting onion puree in butter. Add salt and pepper.
Add water and cook until the liquid decreases.
Add olive oil and cream.
Continue cooking for a few minutes, then remove from heat.
Grind the resulting mass with a blender until smooth.

Yoghurt

Suitable for salads from fresh tomatoes and cucumbers. It goes well with cabbage.

Natural yoghurt 200 ml
Lemon juice 2 tbsp l.
Liquid honey 2-3 tsp
Table mustard 1 tsp
Grated orange peel 1 tsp

Add mustard to yogurt, stir.
Pour in lemon juice, orange zest, liquid honey. Mix until smooth.

Chill before seasoning salad.

With egg and mustard

The sauce is universal, suitable for all vegetables.

Egg yolk 1 pc.
Olive oil 60 ml
Table mustard 1 tsp
Apple cider vinegar 100 ml
Sugar 1 tsp
Salt 1/2 tsp
Ground black pepper pinch

Grind mustard, salt, sugar, black pepper, egg yolk (raw) in a mortar.
Pour olive oil, apple cider vinegar into the resulting mass.

Shake the sauce before dressing.

A survey conducted by nutritionists left them somewhat confused. Every tenth of the girls surveyed prefers to eat salads without any dressing. Meanwhile, it is she who gives the dish refined taste... In our article we will tell you about delicious and, importantly, low-calorie dressings.

Salad dressings. A bit of history

The long and colorful history of salad dressings dates back to ancient times. More than five thousand years ago in China, various variations of soy sauce were used for dressing salads, and two thousand years ago in ancient Babylon, herbs and vegetables were mixed and poured 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 mayonnaise sauce in our country first appeared on the tables of the French aristocracy about two hundred years ago.

Salad dressings can be divided into two types. The first, the most popular for green and vegetable salads, is a dressing based on a mixture of vegetable oil and vinegar, such as vinaigrette dressing.

The second includes all thick dressings such as mayonnaise, cream, sour cream, yogurt and buttermilk dressings. Thick dressings are often used for salads, which include ingredients such as meat, poultry, fish, boiled "winter" vegetables.

What salad dressing to choose for Stroynyashka?

Salad dressing - vegetable oil

Salad dressing - sour cream, yogurt, kefir

Sour cream (yogurt, kefir) is good because, in addition to fats, it contains bifidobacteria, which help to digest coarse fiber. And this means that after seasoning your salad fermented milk product, you can avoid unpleasant bloating and bubbling in the stomach!

Salad dressing - vinegar, lemon juice

One of the most commonly used vinegars in salad dressings is wine vinegar. Although it can always be replaced with lemon juice.

White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar works well with mild oils like sunflower oil.

Especially long-aged red wine vinegar contains quite a large number of acid and therefore goes well with dense nut and olive oils. This vinegar goes well 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 (better than Dijon)
salt, black pepper

Preparation:

Mix vinegar, mustard and salt in a small container and let it brew for 10-15 minutes. Using a whisk, whisk the olive oil into the vinegar thoroughly, adding it in a thin stream. Try not to beat for too long, or 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 minced 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. Only extra calories and appetite-stimulating flavors. Whether it's homemade mayonnaise.

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

Ingredients:

1 large egg
1 ¼ cup 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. Beat the egg into a blender bowl, add mustard, sugar, salt, pepper, 1/4 cup olive oil and beat together until the mixture is well mixed. Then pour in another half-cup of butter and lemon juice in a thin stream and continue to beat for about a minute. Add the remaining half cup of butter in a tablespoon at a time, whisking constantly until the mixture thickens.

Mustard salad dressing

Ingredients:

mustard flour 2 tbsp. spoons
wine or apple cider vinegar 1 tbsp. spoon
brown sugar 1 tsp
slice of black pepper

Preparation:

Mix all components with water in a Pyrex vessel, stir until it works. batter... Put 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 boiling water. Homemade mustard can be stored for a very long time.

Curd salad dressing

Ingredients:

cottage cheese 100 g
milk 1 glass
sugar
cumin or mustard

Cooking method:

Grind the curd with a wooden spoon.
Rub the granular cottage cheese through a sieve or turn it through a meat grinder, season with spices, add milk, grind into a homogeneous sour cream mass.
Dried cottage cheese to breed big amount milk, fatty - less.

Garlic salad dressing

Ingredients:

vinegar 3% 100 g
vegetable oil 100 g
mustard 10 g
sugar 10 g
garlic 3 cloves
salt and 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.

Parsley 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 the walls as needed.

Italian sauce

Ingredients:

100 ml homemade mayonnaise
2-3 st. l. wine vinegar
2 tbsp. l. low-fat sour cream and vegetable oil
dried oregano (1 tsp), 1 garlic clove (minced)
greens 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
a clove of garlic (can be substituted with garlic powder)
a pinch of salt
parsley, dill and green onions

Cooking method:

Mix all components well with a whisk. You can also marinate meat for charcoal roasting in this sauce.

Dandelion salad dressing

This is an incredibly tasty and very light dressing.

Ingredients:

10 dandelion inflorescences
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 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 Tzatziki salad dressing

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 on a coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.

Spicy sauce

This complex and enchanting recipe will be appreciated by real gourmets!

You will need:

50 ml soy sauce;
35 ml sesame oil;
200 ml lemon juice;
30 ml of balsamic vinegar;
200 g of ginger root;
20 g garlic;
90 ml olive oil;
20 grams of chili peppers.

Preparation: peel the garlic and ginger and pass through a fine grater, and then remove the seeds from the pepper and skip too. Put the ingredients in a bowl, cover with oils, sauce and squeezed juice. Mix. Finally, pour in the vinegar and stir again.

Honey mustard dressing

You will need:

1 spoonful of sugar;
120 ml vinegar;
240 g homemade mayonnaise;
a spoonful of finely chopped onions;
a spoonful of mustard;
170 g of honey;
¼ tablespoons of salt and ground pepper;
1 spoon of chopped parsley;
120 ml of vegetable oil.

Preparation: mix mayonnaise, as well as vinegar with mustard, add honey, sugar, pepper, onion, salt and chopped parsley. Pour oil in a thin stream, stirring continuously. The mass should become homogeneous.

Orange dressing

You will need:

2 tablespoons of honey;
60 ml orange juice;
3 spoons of wine vinegar (red);
1 spoon of olive oil;
1.5 tablespoons of Dijon mustard.

Preparation: stir the food in a jar with a closed lid. Shake well and send to the fridge. Shake again before use.

Eating right can be delicious 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!

You will be surprised, but even if in the most ordinary vegetable salad you replace the mayonnaise or vegetable oil familiar to all of us with a special salad dressing (sauce), then the dish will sparkle with completely different colors, it will become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and from handy salad dressings, as well as exotic, but sooo delicious!

Versatile salad dressing

Products
100 ml lemon juice
400 ml vegetable oil (according to your taste, I love corn oil)
1 tbsp Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce

The proportions of the products in the salad dressing are approximate, I made all the measurements along the way, so do not be afraid to change something or tweak it to your liking.
The main ingredients in the salad dressing are oil, lemon juice, and mustard. The rest is not important for creating a base, it is for taste.
We put it in a blender, whack-whack, you're done!
Don't have a blender? Garlic through a press, all into a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also great as a sauce when roasting vegetables such as asparagus, cauliflower or broccoli. Even a sprinkle of potatoes will do well in the oven. Chicken or fish - everything takes on a refined look and taste.
So, if I don't have time for something else, I boldly take a bottle of this sauce out of the refrigerator, sprinkle what I'm going to bake, throw it into the oven and calmly go about my business without worrying about dinner.
In this regard, I always have such a dressing in the refrigerator, and I cook a lot of it at once (reduce the amount of ingredients if you don't need so much). In a closed glass container, salad dressing vinaigrette is stored for several weeks without losing its taste. You just need to shake it up periodically. the emulsion disintegrates over time.

Sesame dressing- for me this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads and also add to boiled potatoes. Very aromatic dishes are obtained.

Products
Lemon juice - 2 tbsp l. or
Red or white wine vinegar - 2 tbsp l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp
White sugar - 1/8 tsp
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp.
Sesame seed (fried) - 1 tbsp l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and black pepper

Put all the ingredients in a small deep bowl and beat well with a whisk.

If you use this dressing for salad leaves, then you need to take 4 tablespoons of oil, and for dressing potatoes, it is better to use 6 tablespoons for a given amount of ingredients.

Spicy dressing for vegetable salads- you can cook from the most ordinary vegetables unusual salad... All you need is a "secret ingredient" - an original salad dressing.

Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 tsp
Cumin - 1.5-2 tsp
Salt - 0.5 tsp
Vegetable oil (preferably olive oil) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.

So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Combine juice, garlic, pepper, cumin, and olive oil. Beat well with a fork.
Chop the parsley.
Add herbs to the sauce, mix. Leave on for 10 minutes.
The dressing is great for vegetable and mushroom salads.

Gas station "Kamchatka"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and yolks based on sour cream.

Sour cream 1 glass
horseradish grated 4 tbsp. spoons
sugar 3 tsp
yolk 2 pcs.
lemon 1 pc.
greens (dill, parsley) to taste

Shake sour cream with yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.

Sour cream dressing with lemon- suitable for vegetable and fruit salads

Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tablespoons
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch

Remove the yolk from the boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and stir thoroughly.
Squeeze out the juice from half a lemon.
Add lemon juice, sour cream, salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.

Yogurt and green dressing- this green yogurt dressing can be used to dress salads or serve with ready-made main courses.

Products

Mustard - 2 tsp
White wine vinegar - 2-3 tbsp l.
Sunflower oil - 4 tsp
Fresh parsley (chopped) - 2 tbsp. l.
Green onions (chopped) - 2 tbsp. l.
Fresh tarragon (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp
Salt and black pepper

Place mustard, yogurt, vinegar, and oil in a food processor or blender. Season with salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared yogurt and greens dressing into a sauce bowl.

Salad dressing- this yoghurt dressing for salads has a delicate structure and excellent aroma. This dressing can be used to flavor any salads.

Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp
Lemon juice - 2-3 tbsp l.
Sunflower oil - 4 tsp
Salt and black pepper

Put all the ingredients in a food processor and season with salt and pepper. Mix on medium speed until smooth.

Yogurt salad dressing with green onions m - do you think with what to replace mayonnaise in a salad? Try the yogurt dressing!

Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tablespoon
Salt - 0.25 tsp
Ground pepper - 0.25 tsp

Transfer the yogurt to a bowl.
Squeeze out lemon juice and add mayonnaise.
Season with salt and pepper to taste.
Chop green onions. Mix everything thoroughly.

Salad dressing is the easiest and most convenient way to make salad dressing. You don't even have to wash the dishes!

Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife

Put everything in a bottle, close with a stopper and shake until the contents turn into a homogeneous mass.

Mayonnaise salad dressing- this salad dressing will give your light dish a hint of sourness.

Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tablespoons
Table mustard - 1 tsp
Wine vinegar - 1 tbsp l.
Vegetable oil - 50 ml
Salt - 1 chips.

Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Beat the salad dressing slightly.
The mayonnaise salad dressing is ready. You can make a salad.

Garlic dressing for vegetable salads- fill up with such a dressing vegetable salads, and you can also water the herring before serving.

Products
Olive oil - 1/2 cup

Garlic (minced) - 1-2 cloves
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and black pepper

Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).

Raspberry vinegar- I needed raspberry vinegar for another tasty treat. I'm tired of rushing around the shops in search of this rarity and decided that if making raspberry vinegar is easy, it's easier to do it myself ... Indeed ... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter ...

Products
Fresh raspberries - 200 g
Granulated sugar - 1 tbsp. l.
Table vinegar - 500 mg

Sort out 100 g of raspberries.
Add granulated sugar.
Mash raspberries with sugar with a fork ...
and transfer to the bank.
Heat the vinegar a little and pour over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries ...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.

Herbal sauce "Vinaigrette"- the recipe is used for dressing fresh vegetable salads. Also "Vinaigrette" sauce is added to various marinades.

Products
Olive or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp l.
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and black pepper

Put all the ingredients in a deep bowl and whisk lightly. Add salt or pepper if necessary.
Use Vinaigrette immediately or pour into an airtight container and refrigerate. This dressing can be kept cold for up to 3 days. Shake the sauce well before use.

Flavored olive oil- the first time I tried flavored olive oil in a pizzeria. It was supposed to be poured over pizza for pungency and spice. I was also surprised: "Well, I didn't think to do this myself?" I suggest you try it!

Products
Hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil

1. Wash all components, dry well, otherwise the oil will become moldy.
Dry, not chopped spices and peppers are also suitable.
2. Cut the pepper into pieces. Place all ingredients in a clean, dry jar.
3. Cover with olive oil. The content must be completely covered.
4. Insist for at least 1 month. Of course, the longer it costs, the better.
You can use flavored olive oil as a salad dressing, to top your pizza or bruschetta. For meat and fish.

A healthy dressing for sweet salads- This salad dressing requires only lemon, honey and cinnamon. And, of course, a good mood!

Products
Lemon (juice only) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 tsp

Cut the lemon, squeeze the juice from one half. Add honey.
Mix thoroughly and add cinnamon.
This dressing can be poured over a salad of apples, carrots, kiwi, bananas. Alternatively, you can use the sweet salad dressing as a sauce for casseroles or pancakes.

French sauce "Vinaigrette"- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it works great with vegetables (for example, green beans or boiled potatoes) and fried chicken or fish, and many other dishes.

Products
Wine vinegar (balsamic vinegar or lemon juice) - 1/4 cup
Mustard (Dijon) - 1 tbsp. l.
Coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil - 3/4 cup
*
Add any of the following to the base sauce, if desired:
Crushed garlic - 1/2 clove
Chives, chopped - 1/4 cup
Cheese - 1/4 cup grated Parmesan (if lemon juice is in the sauce)
or 1/2 cup crumbled blue cheese
Fresh herbs (thyme, parsley, tarragon), chopped - 2 tbsp. l.

In a small bowl, stir together the vinegar and mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
While slowly adding the olive oil, beat the mixture for a few minutes until it emulsifies. (You can mix the ingredients in a blender, or shake them in a sealed jar.)
Store the vinaigrette in an airtight container in the refrigerator (up to 2 weeks). Shake well before use.

Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp l.
Table salt - 1/4 tsp.
Ground black pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup

In a small bowl combine vinegar, mustard, salt and pepper, whisk well.
Then, without ceasing to beat, add olive oil, beat until smooth. In total, 3/4 cup of sauce is obtained.
Pour the vinaigrette sauce (vinaigrette dressing) into a tight-fitting container and refrigerate (classic vinaigrette sauce can be stored in the cold for up to 3 days).

Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste

Put table mustard, raw egg yolks in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as the mayonnaise sauce, then dilute with vinegar and strain.

Mustard dressing for salads- will successfully replace mayonnaise and will allow you to serve familiar salads in a new way.

Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 tsp
vinegar 3% 1 cup
granulated sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife

Put the raw yolks in a saucepan, add mustard, sugar, pepper, salt to them and grind it all well until a homogeneous mass is formed.
Then pour in the cooled vegetable oil in a stream, stirring continuously with the jar in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the prepared mustard salad dressing.

Oil-vinegar dressing

Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
finely chopped greens 3 tbsp. spoons
ground pepper to taste
salt to taste

Dissolve the salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour greens with boiling water, drain the liquid immediately. Put the steamed greens in a mixture of vinegar and oil and mix thoroughly.

Mustard dressing

Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g

Place the mustard and raw egg yolks in a glass, porcelain or enamel dish and grind. Add salt and sugar and mix thoroughly. Stirring continuously, pour in the oil in a thin stream. Then add vinegar, pepper and stir again. You can add 2-3 tbsp. tablespoons of thick sour cream. The taste of the dressing will become softer.

Salad dressing with sour cream

Products (for 1 portion)
vegetable oil 125 g
vinegar 125 g
sugar 1 tsp
salt 0.5 tsp
1 pinch pepper
sour cream 0.75 cups

Mix sugar, salt, ground pepper, dilute with vinegar and add vegetable oil. Add 3/4 cup sour cream at the end.

French gravy

For 4-6 servings you will need:
- 125 ml of vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice,
- 2 chopped tomatoes,
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon pepper.
Add any chopped fresh herb or seeds, such as cumin.
Place all ingredients in a bowl or screw jar and mix or shake until combined.

Salad dressing- a great option for salad dressing with vegetables, meat or potatoes.

Products
Medium fat mayonnaise - 3/4 cup
Unflavored ketchup - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onions (finely chopped) - 1 tbsp. l.
Worcestershire Sauce - 1/4 tsp
Mustard powder - 1/4 tsp
Hot sauce (like Tabasco) - 3 drops

Fold mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce into a blender.
Pulse until smooth.
Pour the sauce into a jug or glass jar, close tightly and put the salad dressing in the refrigerator.
The salad dressing can be refrigerated for up to three days.

Nut-garlic dressing

Products
walnut kernels 20 pcs.
0.5 heads garlic
white bread 100 g
vegetable oil 0.5 cups
grape vinegar 1 tsp
or lemon (juice) 0.5 pcs.

Grind peeled kernels in a porcelain mortar, add chopped garlic, grind until a uniform mass is obtained. Then add soaked in water and squeezed out White bread(without crusts) and thoroughly grind this mass in an enamel bowl, gradually adding vegetable oil. When the mass thickens, pour in lemon juice or grape vinegar and mix again.

Gas station "Warsaw style"

Products
sour cream 0.5 cups
eggs 2 pcs.
sugar 4 tsp
salt 0.5 tsp
lemon 1 pc.
greens to taste

Shake sour cream with eggs, add salt, sugar and lemon juice. Add chopped dill and green onions, stir

Garlic sauce with herbs- great garlic Sause will decorate and liven up meat and fish dishes.

Products
Garlic to taste
Greens (dill, parsley, cilantro, basil, rucola) - to taste
Mayonnaise to taste

Peel and crush the garlic in a garlic bowl.
Wash and finely chop the herbs.
Add mayonnaise and mix everything thoroughly.

Vinegar infused with lemongrass, ginger and garlic- such a fragrant vinegar will well complement vegetable salads and is perfect for meat marinades

Products
Lemon grass - 2 stalks
Garlic (peeled) - 3 wedges
Ginger (chopped) - 1 tbsp l.
Rice wine vinegar - 1 glass

Wash and dry the lemon grass. Chop finely. Cut the garlic cloves into halves.
Put the lemon grass, garlic and ginger in a glass container.
In a saucepan over medium heat, heat the vinegar to a boil. Remove from heat, cool to room temperature, pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use after at least 2 weeks.

Salad dressing- This versatile salad dressing goes well with any vegetable salads, and you can also serve this salad dressing with main courses as a sauce.

Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp l.
Anchovy paste - 1 tsp
Freshly ground black pepper to taste

In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon of black pepper. Purée until pasty. Pour the prepared sauce into a tight-fitting container. Store salad dressing in the refrigerator for no more than three days.

Salad dressing

From mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, prepare a salad dressing, pour over the salad and serve immediately.

Dressing with herbs and lemon juice

Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley 20 g
sugar to taste
ground black pepper to taste

Vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and brought to taste with salt, sugar and ground pepper.

Salad dressing

Products
onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste

Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Thoroughly change the vinegar, olive, corn or sunflower oil and pour over the prepared mixture, stir again

Refueling

Products
walnuts 0.25 cups
or cedar nut 0.25 cups
fresh basil 1 cup
garlic 1 slice
lemon juice 0.25 cups
olive oil 0.25 cups
water 0.25-0.7 cups

Grind finely in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and stir with nuts until smooth: 1 cup fresh basil leaves, chopped, 1 small clove of garlic, 1/4 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1/4 to 2/3 glasses of water.

Wild West salad dressing
in a plastic container, mix 1/2 cup of kefir, 2 tbsp. light mayonnaise, 2 tablespoons of lemon juice, 1 tsp. cider vinegar, a little tabasco sauce, 1 clove of garlic, crushed, and 1 tablespoon of minced cilantro. Close container tightly with lid and shake well

Hippie salad dressing
Grind in a blender 1/2 cup grated carrots, 2 tablespoons Japanese rice wine, 2 tablespoons wine vinegar, 1 teaspoon chili sauce, 1 teaspoon chopped ginger root, 450 g soft tofu 1 crushed small garlic clove

Salad dressing "Asian citrus"
mix 2 tablespoons peanut butter, 1 tablespoon sesame oil, 2 tablespoons wine vinegar, 4 tablespoons fresh orange juice, 2 tablespoons each lemon juice, soy sauce, honey and mustard

Tahini salad dressing
Grind 1 cup grated carrots, 1/4 cup sesame paste, juice of 2 lemons, 1 tablespoon honey in a blender. Salt to taste

Old Ranch salad dressing
mix 1/2 cup low-fat kefir, 2 tablespoons light mayonnaise, 1 tablespoon apple cider vinegar, 1 crushed small garlic clove, 1 tablespoon finely chopped herbs (basil, parsley, cilantro, thyme), 1/2 tsp mustard and a pinch Chile

MORE REFUELS:
1) buy an avocado and wait until it ripens. I don't take stone ones, I take round ones and with a hint that they will someday soften. I wrap it in a bag with an apple or a banana to make it ripe as soon as possible. this is the most whole fatty product, in a blender I add water and garlic or salt and water, or a drop of soy sauce and more water, a decent amount of sauce is obtained. If the salad is not planned to be eaten immediately, then with lemon juice - otherwise the avocado sauce will darken on the surface.

2) juicy and light dressings: it is enough to grind an orange or persimmon in a blender - with or without spices. Strawberries and berries are perfect during the season.
Pour grated root vegetables or salad greens, such as spinach, with this dressing. I add slices of banana or a couple of dried fruits - for a sweet tooth -)

3) thick and sweet dressings with banana, ground neat or with a spoonful of lemon juice or spices, from curry and chili to cinnamon and cardamom. For separate meals, it is better to season greens and vegetables with sweet foods, not protein foods.

4) if you want a strong "nutritious" then I take coconut milk, almond paste or cashew paste with water, goat yogurt or ripe coconut, which costs a penny in auchan, the main thing is to choose the one where the liquid is still splashing - and grind it at home with water - with beets it is just class and looks very beautiful .. winter - ))

5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it is very tasty, although simple .. but in the zhetlets there is lecithin, I think this is good.

6) rather not about dressing, but about the salad itself: I took as a rule vegetable salads to maintain my figure, but planing carrots, beets and zucchini is still too lazy, of course - for me a cool option is to grind fresh cauliflower in a food processor - "rice" is obtained in 30 seconds, and it is already very tasty to fill it with any thick natural sauce from this list

Examples of delicious combinations:

Chopped orange sauce with coriander powder and black pepper (for example, with grated beets, beets, and prunes / dried persimmons)
- ground persimmon or banana sauce: on the spicy side - with chili, on the spicy side - with curry and ginger, on the sweet side - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- hearty sauce made from avocado, ground with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- full imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 garlic cloves and sea salt, pepper to taste
Grate 2 small beets, finely 2-3 celery stalks, optionally sprinkle walnuts, season with sauce, let stand for 1-2 hours: during this time the beets will soften, as if boiled, and soak
* in this salad, kelp or wakame algae is quite appropriate, both options are cool to always have at hand - they are stored for a long time, are rich in iodine and other microelements

Most satisfying sauce made from nut butter or soaked nuts: Grind almond or cashew butter with water, soy sauce, a drop of lemon juice, pepper, mustard, ground nutmeg or curry (for example, a combination of cashew butter with lemon sour, mustard and nutmeg nut will give a hearty and all-natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).

Most delicate sauces will be obtained with cashew paste, the most useful, probably, with almond paste, because, among other things, almonds are one of the best natural sources of calcium and a good source of many other micro and macro elements and fats that are needed to be satisfying - in natural concentration.

Almond paste + water + cinnamon and salt + optional, baked pumpkin until soft (for example, on boiled broccoli or green beans) - EXTREMELY TASTY
- cashew paste dressing with lemon juice, water and nutmeg (e.g. steamed green beans, grated carrots)
- dressing from almond paste with garlic and soy sauce (on cauliflower ground to the state of "couscous", with olives, apple slices, soaked with wakame seaweed for 5 minutes // dressing from almond paste perfectly softens the spike of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- Cashew paste dressing with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I also tried it - an incredibly cool combination!)

* so you don’t say that I’m here about rare ingredients, nut butter now you can find it in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable - they are soaked for several hours and then ground with water and spices to a sauce state, but for me it is already too dreary - ))

Pine Pesto: Pine nuts, without soaking, grind with basil, water and garlic (you get "pesto", which is customary to season zucchini, grated along "under pasta")

Grind sunflower seeds or cashew paste with water, a little dry mustard and lemon juice (in a salad it will look like mayonnaise: for example, with celery, apples, boiled broccoli and bell pepper)

Linseed sauce (first grind a tablespoon of flax into powder, pour 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again

Sauce for the tropics: from young coconut (the less liquid - the closer to "yoghurt") ground with lemon juice, chili pepper .. why not pineapple or mango (in a small amount - as a dressing for cauliflower or salad greens, in In a more diluted form, the same dressing will do the other way around, as a basis for a soup with crispy salad greens, sprouts, bell pepper (while I was in Russia, this part seemed like this .. "well, well .." But for two weeks in Tae this topic became a whole world of discoveries)

Coconut dressing for the middle strip: the pulp of a ripe coconut (any hypermarket, choose coconuts, which have all the "eyes" on the top of the head are black, no mold, there should be a noticeable splash of liquid inside) grind with water or coconut water until thick yogurt, cardamom cinnamon, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmon - very nice and satisfying, the texture resembles beets with homemade cottage cheese .. you can sour such a sauce like yogurt by adding a spoonful of sour milk to it and holding warm)

Warm sauce made from boiled broccoli or green beans: IT'S JUST SUPER! frozen broccoli or green beans boil in a double boiler and grind with water, nutmeg, a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into the most delicate pate for pancakes or bread, and in the dietary reading it is cool to stuff with such a pate bell pepper or twist rolls of salad greens.

Pesto sauce made from fresh broccoli florets, ground with avocado in a powerful blender (optional: soy sauce or a healthier equivalent like bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)

Warm sauce of ground baked eggplant (eggplant is baked in a toaster whole, until soft, then grinded without skin. Very tasty with fresh or lightly baked tomatoes, garlic and chopped parsley, boiled rice)

Raw poultry yolks (sounds unusual, at least - but in practice it tastes good with herbs and tomatoes, for example, and while the yolks are a good source of B12 and whole, unprocessed fats)